How I FRY EXTRA CRISPY CHICKEN

And make sure y'all double dip in that chicken so it's extra crispy. Now, equal parts fish fry or chicken fry, corn starch, and then self-rising flour. Tony's after the black pepper, onion powder, garlic powder. Y'all know the regular. Double regular. Y'all already know. Now, when I season my chicken, before I fry it, I'm gonna dip it in my flour one time. That's gonna be my first dip. I'm gonna sit on the plate for about 3 to 5 minutes, let that first dip stick to the chicken. I'm gonna come back in for a second dip right before it's gonna go in that grease to be fried. That's what I mean by double dip. Now, as far as seasoning it, I do mustard and mayonnaise, especially when I'm frying fish. I didn't have mayonnaise, so we did mustard in an egg, um, soy sauce, hot sauce, garlic powder, onion powder, um, a little bit of double, a little bit of Tony's. Season it how you want to. If anything, I would say make sure you got the mustard, egg, soy sauce, hot sauce, garlic powder, onion powder, um, a little bit of double, a little bit of Tony's. Either way, get that all mixed up. Now, the key is when you fry chicken, um, you want that chicken to be as close to room temperature as possible for an even golden crispy fried every time. So after you get done seasoning your chicken, do not put it back in the refrigerator. I know a lot of us do that. Leave it on the counter, let it get room temperature. Then do your double dip and then fry. I promise you, you'll get crunchy, crispy, perfectly golden chicken every time. So after you get done seasoning your chicken, do not put it back in the refrigerator. I know a lot of us do that. Leave it on the counter, let it get room temperature. Then do your double dip and then fry. I promise you, you'll get crunchy, crispy, perfectly golden chicken every time.