I have a dear friend who needs fried chicken tips.
Since I don’t eat meat anymore, I won’t have step-by-step pictures, but I can at least give some tips from when I used to cook it.
First, soak your chicken in buttermilk overnight. This helps the chicken stay tender and juicy even after frying.
An hour before cooking, take the chicken out of the fridge, and dredge in seasoned flour– salt, pepper, and cayenne (if you want a little heat). Pat the flour into the chicken and then place on a cookie sheet. Put the floured chicken into the fridge for about an hour (or more). This is an important step, so don’t skip it. It will set the first layer of flour, which helps the crust stick to the chicken.
When you’re ready to fry, take the chicken out of the fridge, dip in buttermilk, and then dredge in seasoned flour again. If you want extra crust, do that one more time.
Preheat oven to 400 degrees.
Have a wire rack on top of cookie sheet near by to place your fried chicken on after frying.
I always pan fried my chicken in a large cast iron skillet. Fill the skillet halfway with vegetable oil and heat on med-high. Once the oil is hot (you can check by sprinkling a little flour into the pan. If it bubbles and sizzles, the oil is ready), place your chicken in the oil and let it fry slowly. If you feel it’s frying too fast, just adjust the heat. Patience is key here. Also, don’t put too many pieces in the skillet at once. Have space between each piece.
Once the chicken is brown and crispy, flip. Do the same to the other side. Don’t worry about getting it cooked all the way through, just get it somewhat done, and brown and crispy all over. Once you have that, place the chicken on the wire rack, and put into the oven to cook it all the way through. This will allow the chicken to finish cooking without burning the crust.
I hope this helps! If there are any specific questions, just ask.