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Pour oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches.
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Heat over medium‑high until it reaches 325–350°F (about 165–175°C). Use a thermometer for accuracy.
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Line a sheet pan with paper towels and place a wire rack on top for draining.
Maintaining the right temperature keeps the coating crisp rather than greasy.
Step 5: Fry the Chicken
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Fry in batches so you don’t crowd the pot. Carefully lower a few pieces into the hot oil, skin side down.
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Adjust heat as needed to keep oil between 325 and 350°F.
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Fry dark‑meat pieces (thighs, drumsticks) about 12–15 minutes, and white‑meat pieces (breasts, wings) about 10–12 minutes, turning occasionally, until deep golden brown and cooked through.
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The internal temperature should reach 165°F (74°C) in the thickest part, and juices should run clear.
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Transfer fried chicken to the wire rack to drain and stay crisp.
Step 6: Rest and Serve
Let the chicken rest 5–10 minutes before serving so the juices redistribute and the crust sets. Serve hot with classic sides like mashed potatoes, coleslaw, biscuits, mac and cheese, or corn on the cob.
Tips and Variations
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Spice level: Increase cayenne or add extra hot sauce to the buttermilk if you want Nashville‑style heat.
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Herb twist: Add dried oregano or rosemary to the flour for a different flavor.
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Oven‑finish option: If you’re frying very large pieces, you can finish them on a rack in a 350°F (175°C) oven for 10–15 minutes to ensure doneness without over‑browning the crust.
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Reheating: Recrisp leftovers in a 375°F (190°C) oven or air fryer for 10–15 minutes; microwaving will soften the crust.
