The perfect fried chicken is tender and juicy on the inside, crispy and crunchy on the outside, and easier than you think. Give this recipe a go and see for yourself!

Preparation

Combine vinegar, water, salt, and sugar and whisk until both the salt and sugar are dissolved.

Place chicken pieces in a large bowl and pour the vinegar solution over the top.

In another bowl, combine the remaining dry ingredients and mix to combine.

Toss each piece of chicken in the flour mixture until coated, then dip into the vinegar solution, and then back in the flour mixture. Transfer each coated piece to a tray.

In a Dutch oven or large cast-iron pan, add oil to a depth of at least 2 inches, then heat to 315°F. Add the dredged chicken to the oil and fry to an internal temperature of 165°F, about 14–18 minutes. Fry chicken in batches as needed to avoid overcrowding.

Transfer to a rack to drain for 5 minutes before serving.