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Classic fried chicken can be perfected by following the right tips:

1 Season the flour and the meat

2. Don't skip the egg wash soak

3. Let the coated chicken rest before frying (helps the crust stick!)

4. Use a thermometer-350 degrees is the sweet spot

5. Don't overcrowd the pan (crispy chicken needs space)

6. Flip only once for an even golden crust

7. Let it rest on a wire rack—not paper towels

8. Cook the chicken until it reaches an internal temp of 165 degrees, use a meat thermometer

Directions

1. Combine 11 spices: Sage, cloves, nutmeg, cinnamon, pepper/cheyenne, coriander, ginger, garlic powder, white pepper powder, black pepper powder, cardamon

2. Create a brine:

Whisk together:
1 Cup Buttermilk
1 large egg
1 Tbsp Kosher salt
2 Tbsp spice mixture

Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.

https://www.seriouseats.com/the-food-lab-southern-fried-chicken-recipe

3. With the remaining spice mix, add in Salt & MSG

4. Pressure cook

Notes

Original source uses 7x10x7 method:
- 7x shaking to get excess moisture off after the egg wash
- 10x rolling around in breading
- 7x pressing into breading to ensure even coating

Cook to an internal temp of 165

KFC Brown Gravy
- Dry out crackling at the bottom of the cooker (strain out oil and add it back into the pan
- Make a roux by adding flour, milk, salt & pepper

Breakfast gravy:
If no crackling you can use bacon grease in the gravy, flour, milk & water if needed.

Sources

https://linktr.ee/realcolonelsanders