Fried chicken is a staple of Southern hospitality, tracing back to Scottish frying techniques and African enslaved cooks who added seasonings and brining. The thin, crisp batter version popularized in the 20th century reflects a blend of comfort food tradition and modern convenience for gatherings.

Regional styles include Nashville hot chicken (spicy cayenne coating), buttermilk‑marinated Southern fried chicken, and Korean‑style double‑fried chicken with a sweet‑spicy glaze. This ATK recipe leans toward classic Southern crispness with a seasoned batter.

It is often served hot with sides like coleslaw, mashed potatoes, biscuits, and sweet tea. The chicken may be presented on a platter with lemon wedges and a dusting of extra paprika for color.

Fried chicken is a go‑to dish for family gatherings, picnics, church potlucks, and holiday meals such as Thanksgiving or Fourth of July barbecues, thanks to its crowd‑pleasing flavor and easy serving.

The use of equal parts flour and cornstarch creates an ultra‑light, crunchy crust, while a quick brine adds juiciness and subtle sweetness. The batter is chilled, which helps it set instantly when it hits the hot oil, delivering a restaurant‑quality crunch.

Common errors include not drying the chicken, overcrowding the pot, using warm water for the batter, and frying at too low a temperature. Each mistake leads to a soggy coating or uneven cooking.

Baking powder creates tiny air pockets that lift the batter, giving it a lighter texture and helping the crust brown evenly. Without it, the coating can be dense and heavy.

Yes. Brine the chicken and prepare the batter up to a day ahead, refrigerating both separately. After frying, cool the chicken on a rack, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to restore crispness.

The crust should be a deep golden‑mahogany color, dry to the touch, and crackle when tapped. Inside, the meat should be juicy with no pink in the dark meat and an internal temperature of 175°F.

America's Test Kitchen produces rigorously tested, science‑based cooking videos and recipes that focus on reliable techniques, thorough ingredient explanations, and equipment reviews for home cooks.

America's Test Kitchen emphasizes precise temperature control, brining for moisture, and a chilled batter to achieve consistent crispness, whereas many channels rely on trial‑and‑error or omit the brine step.