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Perfect Fried Chicken

You don't have to be a Southern grandmother to know how to fry a chicken. We'll help you understand the core techniques so you too will be able to fry the perfect chicken.

You don't have to be a Southern grandmother to know how to fry a chicken. We'll help you understand the core techniques so you too will be able to fry the perfect chicken.

1. CUT INTO SIMILAR-SIZED PIECES

1. CUT INTO SIMILAR-SIZED PIECES: Cut breasts in half crosswise, and separate leg quarters into drumsticks and thighs so that all the pieces will cook at the same rate.

2. SUBMERGE IN BRINE

2. SUBMERGE IN BRINE: Mix 2 quarts water, 1/2 cup table salt, and 1/2 cup sugar (for 4 pounds of chicken parts). Soak the chicken 30 minutes to 1 hour; any longer can cause the meat to be too salty.

3. DREDGE AND REST

3. DREDGE AND REST: Season 2 cups flour (for 4 pounds of parts) with salt and pepper. Dredge the chicken in flour, shaking off the excess. Rest the dredged chicken on a wire rack for at least 10 minutes.

4. KEEP OIL AT PROPER TEMP

4. KEEP OIL AT PROPER TEMP: Fill the pot about halfway with oil and heat to 350 to 375 degrees. When you add the chicken, the temperature will drop. Keep it at 300 to 325 degrees while the chicken fries.

5. FRY IN BATCHES

5. FRY IN BATCHES: Fry half a chicken's worth of parts at a time in a Dutch oven or other heavy pot. Batch cooking keeps the temperature steady and minimizes dangerous and messy splatter.

6. KEEP WARM IN OVEN

6. KEEP WARM IN OVEN: When the first batch of chicken is fried, transfer it to a wire rack set over a baking sheet, and place it in a 200-degree oven to drain and keep warm while you fry the next batch.

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