Food

I fried a lot of chicken last year, and this is the version that stuck. Made a batch for work and everyone loved it.
(Update from Sept 8: Add a tablespoon of fish sauce if you love salt. It doesn’t taste fishy, I promise.)

What I figured out:

• Prep your chicken well. I don’t mean washing it. I mean trim the extra fat off thighs and cut everything into even sizes so they fry in batches nicely.
• Use boneless thighs 
• Fried chicken is not easy. Getting it right takes trial and error. Most people online sharing the “best” fried chicken recipe is full of shit. 

Wet/Dry Brine

• You can skip this step If you’re using chicken thighs.

Wet Dredge

• All purpose flour
• Corn meal
• Hot sauce
• Water
• Salt, pepper, garlic powder, onion powder, MSG, celery seed, smoked paprika

Dry Dredge

• Mix in another bowl:
• All purpose flour
• Baking powder
• Corn meal
• Same seasonings as above: salt, pepper, garlic powder, onion powder, MSG, celery seed, smoked paprika

Frying

• Control your tempature and get yourself a deep fryer. 
• I usually double fry at 350°F for about 4-5 minutes each fry. 

Sauces

• Homemade Ranch
  • If you got none of that just mix up mayo and sour cream or you milk and mayo w/dill weed and onion garlic powder.
• The Original Japanese Sauce
  • This stuff is amazing. Lay off the salt in your batter if you plan on using this.