Let’s face it—everyone has their secrets when it comes to making the perfect fried chicken. But we don’t! We’re down to outright spell out our pro tips to help you hatch some ideas!

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.

Toss each piece of chicken in the flour mixture until coated, then dip into the vinegar solution again, and then back in the flour mixture. Transfer each 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 internal temperature of 165°F, about 14–18 minutes. Fry chicken in batches as needed to avoid overcrowding the pan.

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