Directions

1. 1

   In a small bowl, combine the sugar, kosher salt, and freshly ground black pepper. Set aside.

2. 2

   In a shallow bowl or dish, whisk together the flour and baking powder. Season the flour mixture generously with salt and pepper from your prepared seasoning blend, stirring to combine evenly.

3. 3

   Pat the chicken pieces dry with paper towels. This helps the coating adhere better and ensures crispier results.

4. 4

   Working with one piece at a time, dredge each chicken piece in the seasoned flour mixture, coating all sides thoroughly. Shake off any excess flour and place the coated pieces on a clean plate.

5. 5

   Heat vegetable oil or shortening in a large heavy-bottomed skillet or Dutch oven to 325°F (163°C). The oil should be deep enough to come halfway up the sides of the chicken pieces.

6. 6

   Carefully place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding. Do not move the pieces for the first 3-4 minutes to allow a golden crust to form.

7. 7

   Fry the chicken for 12-15 minutes total, turning occasionally once the initial crust has formed, until the external coating is deep golden brown and all pieces reach a safe internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part without touching bone.

8. 8

   Transfer the finished fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Season with a light sprinkle of the remaining salt and pepper mixture while still warm.

9. 9

   Serve the fried chicken warm and enjoy with your favorite sides.