How to Fry Crispy Chicken Like a Game Day Pro

Dear Chef,

I’ve tried every trick in the book, but my fried chicken still comes out soggy from the fryer. I’m starting to think even the Chicken Curse is laughing at me. How do I get that perfect crunch worthy of a Saturday tailgate in Gamecock Park?

— Crunchless in Cocky Country

Answer: 

Dear Crunchless,

Bless your heart and your fryer. Fried chicken should never feel like a wet handshake, especially on game day. For a golden, crispy bite worthy of Sandstorm and a sea of garnet and black, you need three key things: cast iron, Wondra flour and a little patience.

Chef Benjamin Harris of The Sea Pines Resort swears by a cast iron skillet. Why? Because it gets hot in all the right ways. Unlike a deep fryer, cast iron creates those magic hot spots that give your chicken those deep, dark, flavorful patches where the crust meets the heat. In his words, “It’s just better.”

Start by soaking the chicken in buttermilk and hot sauce. It’s a simple, time-tested combo that never lets you down. When it’s time to coat, skip the complicated blends and go with a mix of all-purpose flour and Wondra, a finely milled flour that enhances crispiness. Chef Harris recommends a four-to-one ratio of all-purpose to Wondra, and take his word for it, it makes a real difference.

One more twist: Instead of vegetable oil, Harris fries in beef tallow. It’s got a rich flavor and brings that serious crunch you’ve been missing. So skip the fryer, grab your cast iron and fry chicken like a true member of Gamecock Nation.