Janice Fried Chicken

One more thing about the coating: Remember, there are a gajillion ways to do this. Some people season the bird, then dust it in flour. I prefer to add the seasonings to the flour, then put it all in a paper bag, add the chicken, close the top and shake

Also, chicken reportedly has lower levels of glutamates that contribute to the "savory" aspect of taste known as umami; processing other meats could also lower glutamate levels and make them taste more like chicken.

Technically, marinating can add flavor to chicken. But, that flavor doesn't pe*****te past its surface. Chicken does not actually absorb flavor from a marinade.

All-purpose flour is by far the most popular to use to make fried chicken. It gives a golden-brown coating and has a fairly neutral flavor that can be dressed up with your favorite herbs and spices

A little baking soda goes a looooong way. Here's why it works. Baking soda is alkaline, so it raises the pH level of chicken skin, breaking down the peptide bonds and jumpstarting the browning process, meaning the wings got browner and crispier faster than they would on their own.