Fried Chicken

Yes, soak the chicken in buttermilk the night before. You can also dredge it up to 2 hours ahead—place on a rack over a baking sheet and refrigerate, which helps the coating adhere better. Fry fresh just before serving for the crispiest results.

Make a substitute by stirring 1 tablespoon lemon juice or vinegar into 1 cup whole milk and letting it sit for 5 minutes. Alternatively, use full-fat Greek yogurt thinned with a splash of milk.

Frying at too high a temperature, which burns the coating before the chicken cooks through. Keep the oil at 325°F—use a thermometer, not a timer, to judge doneness. Oil that's too cool produces greasy, soggy chicken.

Not really—baked breaded chicken tastes and feels completely different. If you must, coat a rack with cooking spray, place dredged chicken on it, spray the chicken with more cooking spray, and bake at 400°F for 25–30 minutes, but expect less crispy skin.

Mashed potatoes and gravy, coleslaw, biscuits, cornbread, or steamed greens are all classic. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully.

Refrigerate in an airtight container for up to 4 days. For best results, reheat in a 375°F oven for 10–12 minutes until warmed through and the skin crisps up again. Avoid the microwave, which makes the coating soggy.