Frying chicken directly from the refrigerator can result in undercooked interiors, even if the outside is crispy, and may also lead to foodborne illnesses.

Starting with room-temperature chicken allows the bird to get cooked thoroughly while ensuring uniform coverage of flour or batter, resulting in a crispier outcome.

Tossing too many chicken pieces into the frying pan simultaneously can result in undercooked, poached chicken, as space and airflow are crucial for proper frying.

Keeping the chicken separated ensures airflow and sets off the browning effects of the Maillard reaction — the chemical response in cooking that results in golden crispy chicken.

Adding the seasoning to your flour before frying the chicken may cause some of the delicate seasoning, like paprika, to burn during the cooking process.

Placing the seasoning directly on your chicken and concealing it under the flour will allow you to season both the chicken and the flour, but without burning the flavor.

Fry your chicken only when the thermometer indicates the oil has reached 350 degrees Fahrenheit, as cooler oil will result in greasy fried chicken.

Choose high smoke point oils like peanut and corn to avoid scorching the chicken, as oils with low smoke points can lead to this issue when heated to 350 degrees Fahrenheit.

To achieve fried chicken that is thoroughly cooked inside without being burnt outside, you must turn it over and over repeatedly during the cooking process.

Once the pieces have browned in the oil for five minutes, flip them every two minutes. Note that some cuts may take longer to cook than others, even when flipped at the same rate.