Overcrowding the pan leads to soggy, unevenly cooked chicken.
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Not using a meat thermometer can result in undercooked or overcooked chicken.
Skipping the marinade or seasoning makes the chicken bland.
Using the wrong oil for frying affects the crispiness and flavor.
Frying at too high or too low a temperature can ruin the texture.
Not allowing the chicken to rest after frying makes it less crispy.
Failing to dredge the chicken properly can result in uneven breading.
Using cold chicken straight from the fridge leads to greasy and soggy results.
Forgetting to drain excess oil after frying can make the chicken greasy.
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