To get a better grip on the chicken and to prevent your hands from getting too greasy, wrap a napkin around one end of the chicken, such as around the tip of the wing or the top of the drumstick.
When you’re done with the piece, place the bone back down on your plate.
You can also brine the chicken overnight if you want to fry it up in the morning. Brining the chicken like this before frying it will ensure the meat is tender and juicy. [5] X Research source
The egg will help the flour coating stick to the chicken, which will make for fried chicken that has a thick and crispy batter.
You can also toss the chicken and flour together in a paper or resealable bag. Other spices you can add to the flour mixture include ground ginger, ground mustard, and dried herbs like basil, thyme, and oregano. [7] X Research source
Good oils for frying include vegetable, canola, and peanut. You can also use a heavy-bottomed skillet or Dutch oven to fry the chicken. [9] X Research source
When the chicken is cooked, remove it from the oil and let the oil return to 350 F (177 C) before cooking another batch. Repeat until all the chicken is cooked.
Don’t drain the chicken on paper towels, as this will steam the chicken and make the batter soggy. [11] X Research source
Barbecue Hot sauce Honey Ranch Honey-mustard Gravy
Baked potatoes Collard greens Mac and cheese Cole slaw Potato salad Cornbread
When eating chicken and waffles, eat the chicken with your hands and the waffle with a knife and fork.
