Double dip - Dredge with buttermilk and your seasoning mixture and then do it again. Then let the pieces rest on a rack for 5-10 minutes before frying.
Also, don't over crowd the frying pan - batches. Make sure the oil is at the right temperature throughout the batches by using a deep fry thermometer. Use a spider or the like to skim excess in between batches. Agree with nutcakes re: chill the chicken before frying & after coating.
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