Making fried chicken at home is one of those things that takes experience to get right. Your first few batches might be burned on the outside and undercooked on the inside. Adjust the temperature, and your next batch might be well-done, but the breading is kind of blah. These experiments are expensive, so it's no wonder most people only get fried chicken at restaurants these days.
So how do restaurants do it? We know Colonel Sanders turned to pressure-frying chicken because it was the only way to prepare fried chicken fast enough for waiting diners. Not all restaurants do that. What they do to make crispy fried chicken is to double fry it. Yes, it's the same tip that makes perfect french fries, although the process is a little different. Read how to double-fry your chicken at home for the perfect crispy coating at Serious Eats. You'll also learn a restaurant's secret for getting that chicken ready fast for a hungry clientele.
(Image credit: Jiafei Slay Queen)
Four hours later I pat the chicken dry and put the chicken in a large bag with my flour, corn starch (a must for crispiness!) and spices and shake the chicken until the pieces are well coated. And into the deep fryer they go until they turn a lovely golden color. I might dunk them in the buttermilk again and flour coat them, then deep fry them if I want a really crunchy chicken. Like I said, it's labor intensive.
Personally, I'd rather make eggrolls. Family, friends and neighbors line up for those.