There’s a lot to love about fried chicken. 

First, there’s that hot, crunchy, shatteringly crisp crust, fried to golden-brown perfection. Once you get through that, you’re rewarded with super juicy, moist meat—no dry, tastelessness here. But let’s face it: Most of us save fried chicken for dinners out or weekend brunches (chicken and waffles, anyone?). 

We’re taking a stand, though: After a brief yet comprehensive refresher course with Bon Appétit senior food editor Dawn Perry, it’s time to get back in the kitchen with your chicken. It’s time to heat up that oil. It’s time to make some fried chicken.