Fried chicken

Pat the chicken dry before coating it, then let the coating sit for a few minutes so it sticks. Fry in small batches at about 175 °C; overcrowding cools the oil and makes the crust greasy.

Check the thickest part with a food thermometer, keeping it clear of the bone: it should reach 75 °C. The coating can brown before the meat near the bone is cooked.

Refrigerate it in a covered container within two hours of cooking. Eat it within three to four days, or freeze it for longer storage.

Put it on a wire rack in an oven or air fryer at 180 °C until piping hot throughout, usually 10–15 minutes depending on the size of the pieces. Avoid covering it, which traps steam and softens the crust.

Serve it with coleslaw, potato salad or chips, and something sharp such as pickles or a vinegar-based slaw to cut through the rich coating. It is also a classic filling for a chicken sandwich.

Yes. Brush or spray the coated pieces lightly with oil and arrange them in a single layer; cook at about 200 °C, turning halfway, until crisp and 75 °C at the thickest point. Bone-in pieces take longer than small boneless pieces.

They are close: fried chicken has 17 g of protein per 100 g, while breaded chicken has 17.6 g. The coating and whether the skin is included can change the nutrition of either.