He shook some of the bottle into the regular fried chicken bag then shook the entire bag and turned it spicy. Does anyone know where a similar bottle of that seasoning can be bought?

Which of these four do you all consider the best fried chicken? Do any of these establishments do x better than y, or z better than x? Let me know, I'm curious

I grew up in a non-fried food (at home) family and have never really fried anything myself. If I get a fryer, or just use a pot, what do I do with all that oil once everything’s done?

I have boneless skinless thighs in seasoned buttermilk and dinner just got cancelled. Should I freeze them? I don't think that would affect the texture much, the buttermilk might separate. Should be good?

As the title says, I haven't done this in a while. It tasted nice, but the texture of the coating was a little like wet sand haha What could be the cause of this? Here's how I did it: put in flour mixture, egg and milk wash, back in flour mixture, then deep fried at 170C until they reached an internal temperature of 75C. Maybe I didn't shake off the excess flour mix enough? Any help would be greatly appreciated!

came out nice and crispy

Finally got around to frying up some chicken thigh!

Butterflied chicken breast, breaded and deep and fried.

I'm curious what you put on a homemade fried chicken sandwich. I came up with an awesome one last night and I think it's now my favorite combo. These have now become my go to once a month DGAF dinner on a Friday night.

Chicken thighs (boneless), breaded and fried

Sauce: Louisiana, melted butter, homemade Carolina reaper & scorpion pepper hot sauce (dried and powered peppers with vinegar, cumin, ginger powder, black pepper, garlic powder, pinch of cardamom - been sitting for a long time now), horseradish sauce (very important) - right before chicken gets put on the bread, I dip it in a bowl of this so it's completely covered.

Toppings: pickled white onions, cucumber (not too thick but not too thin) - I normally used pickles and regular onions but I didn't have pickles so I changed it. I think I like it better this way. The fresh taste of the cucumber to cut the grease was on point. The pickled onions gave it that briny/vinegar/salty flavor.

Bread: hoagie roll

Recently acquired and seasoned a Lodge dutch oven (shoutout to r/castiron) i’ve been working on frying chicken wings and tenders.

I’m using peanut oil, flour, and experimenting with seasonings/buttermilk/egg wash. My main problems? The breading gets to…..bread-like and dark brown.

Its prevents the chicken from having real CRUNCH.

Any tips? Ingredients i’m missing? Should I go for batter instead of dry flour dredge? And should I incorporate cornstarch? Any help is appreciated, thanks.

This comes from someone who lives in central Kentucky of all places, I can confirm. The closest KFC closed last year, the next closest one is thirty miles away, meanwhile there is a Lee's in pretty much every city. On top of tasting way better, it's also relatively cheaper in price for what you get. On top of that every individual restaurant has their own distinct tastes.

And don't get me started on their biscuits.

Wet Batter 60g Cornflour 60g Plain flour 60ml Vodka 100ml water Multiples there of. (I’m almost positive these are the measurements but they are from memory)

Dredge with cornflour pre frying.

I worked in a takeaway restaurant during lockdown, it was one of the busiest in Glasgow(where I live) & the best I’ve tried and I’ve recreated it We used bone in thighs -works well with boneless too- and cooked at around 180/190 for about 20 mins (again this is from memory)

As it’s been a while, this is why I’m looking for tips, would also like sauce recommendations please, I plan to do a gochujang based spicier sauce, a Vietnamese fish sauce caramel, and possibly a spiced honey butter. Recommendations welcome and gratefully appreciated!

The best wings were from Ponderosa Steakhouse, unfortunately, not so much now.

Homemade fried chicken. Saved a few bucks buying a while bird and cutting it up