Spice up the flour
Mix some salt and pepper into your flour. You want to go all out on that one. Pretend that the flour is a crowd full of attractive suitors and the spices are little notes with your number on them. For a perfectly flavorful batch of chicken, you want the flour to taste salty before you start breading the wings.
Don’t use lard
Instead, you want to use a neutral flavored oil with a high smoke point (like canola or sunflower). Take care of the oil before you start breading. Pour about a three-inch depth of the oil into a large, deep Dutch oven. Let it preheat as you bread the chicken. With a deep-fry thermometer, make sure the oil reaches 325°F and stays there.
Start with room temperature chicken
Your chicken was in the fridge or freezer, but you want to bring it to room temperature before you start handling it. Let it sit out for 20-30 minutes before you dredge it. This will help the chicken cook all the way through and help keep the breading from burning.
Don’t bread too early
Bread your chicken right before you start cooking it and make sure to shake off excess dredging before you start frying.
Don’t put it all together
If you place too many pieces in one pot, they will make the oil temperature drop and result in uneven cooking. Fry your chicken in batches or just use more than one pot. It should take about 15-20 minutes per batch. Don’t forget to always mind the pot and maintain a steady temperature.
Serve right away
Once the chicken is done frying, let it cool a little, but no longer than 15 minutes, before serving. If you have any extra left (although it’s will probably all be devoured in mere minutes), you will need to refrigerate it before you go back for seconds. When you do go back, again, let it come to room temperature before you reheat it. Whatever you do, DON’T USE THE MICROWAVE. Opt for the oven or some more 325°F oil. Bon Appétit!