Coat and Fry Chicken

Using plastic bags to hold chicken saves space and eases cleanup. Set them on a rimmed baking sheet in case of leaks.

Before dredging in flour mixture, allow excess marinade to drip off. Add one chicken piece at a time, coating completely.

Transfer coated chicken to a baking sheet lined with parchment paper while you finish dredging the remaining pieces.

When frying chicken, be careful not to crowd the pan, and check often to make sure the oil remains between 250 degrees and 300 degrees.

Place cooked chicken on a wire rack set over a rimmed baking sheet to let excess oil drain off. This keeps the crust crisp.

You need to use a lot of oil to cook the chicken, but very little is actually absorbed.