Use bone-in, skin-on chicken pieces
Brine the chicken in salted water or buttermilk
Add seasoning to the brine
Marinate for at least 4 hours, preferably overnight
Pat the chicken dry before breading
Season the flour heavily with salt, pepper, paprika, garlic powder, onion powder, and cayenne
Dredge the chicken in seasoned flour
Dip in egg wash or buttermilk
Dredge again in seasoned flour for a thicker crust
Press the coating onto the chicken firmly
Let the coated chicken rest before frying
Use a heavy skillet or Dutch oven
Heat oil to 325–350°F
Fry in batches without crowding
Turn the chicken occasionally for even browning
Cook until golden brown and the internal temperature reaches 165°F
Drain on a wire rack, not paper towels
Season immediately after frying
Let the chicken rest a few minutes before serving