Fried chicken, especially bite‑size tenders, is a staple of Southern comfort food, tracing back to Scottish frying techniques and African seasoning traditions. Over time it became a ubiquitous street‑food and family‑dinner favorite across the United States.

In the South, buttermilk brines and a seasoned flour crust are classic. Nashville hot chicken adds a spicy cayenne coating, while Korean fried chicken uses a thin batter and sweet‑spicy glaze. Each region puts its own spin on the basic technique.

It is often served hot on a platter with sides like coleslaw, biscuits, and a creamy ranch or honey‑mustard dip. The double‑fry method ensures a crunchy exterior while keeping the meat juicy, making it perfect for picnics and family meals.

Fried chicken is a go‑to dish for holidays such as Thanksgiving, Fourth of July picnics, and backyard barbecues. Its comfort factor also makes it popular for casual gatherings like game nights and sports‑watch parties.

Old's Cool Kevmo adds pickle juice to the buttermilk brine for extra tang, uses a blend of potato starch and cornstarch for an ultra‑crisp crust, and employs a double‑fry at a steady 360°F to lock in juiciness while achieving maximum crunch.

Common errors include frying at too low a temperature, which yields soggy coating, and over‑coating the chicken, which can cause the crust to fall off. Also, skipping the 30‑minute rest after coating prevents the crust from setting properly.

The starches create a lighter, more brittle crust that stays crisp longer than a flour‑only coating. They also absorb less oil, reducing greasiness while still providing a satisfying crunch.

Yes. Marinate the chicken up to 24 hours, coat and refrigerate for up to 2 hours, then fry just before serving. Leftovers can be refrigerated for 3 days and reheated in a 350°F oven to restore crispness.

The exterior should be deep golden‑brown with a dry, crackly surface. When cut, the interior meat should be white, moist, and reach an internal temperature of 165°F.

Old's Cool Kevmo focuses on approachable, comfort‑food recipes with a fun, energetic style, often highlighting quick techniques and bold flavors for home cooks.

Old's Cool Kevmo blends casual, personality‑driven commentary with clear step‑by‑step visuals, emphasizing practical shortcuts like pickle‑juice brines and double‑frying, whereas many channels stick to traditional single‑fry methods.