Five steps to make the perfect crispy fried chicken at home. Step one, dry brine your chicken. Take your favorite salt-filled seasoning blend, cover your chicken in that. Let it sit uncovered in the fridge for at least three hours. Step two, now the chicken’s dry brined, we’re gonna double dredge it in a pure egg white and seasoned flour batter. Whip it up, whip it good. Season every layer, why not. Take the chicken, drop into flour. Get the flour nice and coated in there. Now you’re gonna take some water and then whisk that into your seasoned flour. It’s gonna create a lot more crags and it’s gonna get you an extra crispy coating. Step two and a half, chicken goes into the egg whites. Now chicken goes back into the flour. Keep the chicken buried in the flour for at least an hour before frying. Step four and a half, you’re gonna take that chicken that’s buried in the flour and you’re gonna shallow fry it. Cast iron ensures that you’re gonna get a little bit of the contact with the actual pan, meaning more brown flavor. Beautiful, golden brown right there. And as all always, share with a friend. Lily! I like it spicy. Dude, that’s the way to go. Cheers. L’chaim. Mmm. Do you think it deserves a Michelin star? Mm hmm. It’s good as hell.