Your Ultimate Deep Frying Guide

The sizzle, the crunch, the color-nothing quite compares to fried food. Here, our GH culinary pros dive into different techniques, tools and tips to help you master every step of the delicious process. Grab some oil and go for it!

NASHVILLE HOT CHICKEN

O Active 25 min. | Total 1 hr. plus brining

1. Place gallon-size resealable plastic bag in large bowl. Add chicken to bag.

2. In second bowl, whisk hot sauce, 2 Tbsp sugar, 2 tsp granulated garlic and 3 Tbsp salt with 5 cups water until salt dissolves. Pour over chicken and seal bag. Refrigerate 5 to 8 hr.

3. When ready to fry, fit wire rack into foil-lined rimmed baking sheet. Heat oil in deep fryer to 325°F per manufacturer directions.

4. While oil heats, place flour in large dish and buttermilk in large bowl. Drain chicken.

5. Remove 5 pieces of chicken from marinade, letting excess drip off. Working with a couple of pieces at a time, coat in flour, shaking off excess, then coat in buttermilk, then in flour again. Shake off excess flour.

6. Place 3 or 4 pieces of coated chicken in hot oil; fry until deep golden brown and cooked through (165°F on instant-read thermometer), 6 to 12 min. depending on size. Transfer cooked chicken to prepared wire rack; sprinkle with 1/4 tsp salt. Repeat coating and frying with remaining chicken, adjusting heat to maintain oil temp between 300°F and 325°F.