Don’t overcrowd the frying pan. Fry the chicken in batches to keep the oil temperature consistent and allow each piece enough space to cook evenly.
see continuation on next pageAfter coating the chicken, let it rest on a rack for 10 to 15 minutes before frying. This helps the crust adhere better and reduces the risk of it falling off during cooking.
Use a wire rack instead of paper towels for draining. This prevents the bottom from getting soggy and helps keep the chicken crispy on all sides.