You'll be needing pickles. Try dill pickles, pickled chillies, pickled onions, sweet gherkins or cornichons.
Or make your own quick pickle: finely slice a red onion and pickle in 2 tablespoons white wine vinegar, 1 tablespoon salt and 1 tablespoon sugar for a few hours, then drain.
Skip the deep-fryer and pan-fry instead. Brine and flour the chicken, pan-fry in 2 tablespoons of olive oil until golden, then bake at 180C for 45 minutes or until cooked.
For the best fried chicken burgers ever, make this recipe with boneless chicken thighs and serve in burger buns with coleslaw, pickles and mayo.
Got a crowd? Serve miniature fried chicken as cocktail party snacks – joint two or three poussin (small chickens) into eight pieces each, dip in buttermilk and spiced flour and deep-fry for 6 minutes until crisp.
For super-hot Nashville-style fried chicken, add 2 tablespoons hot sauce (such as Tabasco) to the buttermilk brine and double the cayenne in the flour. But don't say I didn't warn you.
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