Is it just us, or does your stomach growl every time you watch a competitor in Flavortown Market whip up some golden-brown, perfectly salty fried chicken? Check out these tips from Food Network Kitchen to amp up the guilty-pleasure goodness of this staple at home. 

We’ve made a lot of fried chicken in our kitchen and have found that marinating longer doesn’t always mean more flavor. If you have only an hour or two, that’s totally fine; you can always add more of the flavorings to your marinade to make up for the shortened time. And be sure not to marinate too long, because the chicken could actually end up too soft and mealy.

When breading chicken, we’ve usually tried super hard to keep the wet and dry ingredients separate from one another — until now. Pour a little of your liquid (such as buttermilk) into the flour mixture and use your fingers to work it in, creating shaggy clumps of flour. These clumps will give your chicken extra crunch.

We love to combine different oils and fats to help play with color and flavor. For example, adding a little vegetable shortening will ensure that your chicken is nice and golden-brown. Or use some lard, peanut oil and a little saved bacon grease with regular vegetable oil for a little extra flavor.