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The chicken is thoroughly mixed with the marinade and left to sit in the refrigerator for at least two hours, ideally overnight, for maximum flavor infusion. An important additional step involves placing the marinated chicken on a paper towel-lined tray and refrigerating uncovered for 2 to 6 hours. This technique helps dry out the surface, promoting a crispier crust when fried. Leftover marinade is kept for later use in flavoring the crust.
Preparing the Dredging Station
While the chicken marinates, attention turns to preparing the frying environment. Neutral oil, such as vegetable or canola oil, is heated to an appropriate temperature for frying.