Use a simple flour mixture for an easy, crispy coating. Combine flour with basic seasonings for the best results.

Double-dip chicken pieces in flour and a seasoned egg mixture for extra crunch.

Ensure the oil is hot enough—around 350°F—to achieve that perfect crispy texture.

Don’t overcrowd the pan. Fry in batches to maintain oil temperature and crispiness.

Use a wire rack for draining. It keeps the chicken crispy by allowing excess oil to drain away.

Season your flour mix generously. Proper seasoning is key for flavorful, crispy chicken.

Let the chicken rest before serving. This helps the coating set and enhances the crunchiness.