Follow The 24-Hour Rule For Juicier Fried Chicken (Thanks, Raising Cane's!)

If you've tried your hand at making fried chicken but found the finished product fell short of expectations, you're not alone. For some reason, restaurant fried chicken has a way of tasting better than homemade, and it all starts with the ingredients, but especially the preparation methods. For example, Louisiana-based chicken chain Raising Cane's, which Food Republic included on its list of fast food chains with the highest-quality chicken tenders, actually marinates its chicken for 24 hours, a technique that you, too, can employ for the juiciest fried chicken ever.

Marinating chicken before it hits the dredge and fryer isn't a new concept — you might even have given your poultry a quick buttermilk bath — but the length of time might surprise you. A full 24-hour marinade not only infuses the breasts, drumsticks, and thighs with flavor, but also gives the acidity in the marinade ingredients plenty of time to tenderize the meat so that every finished bite is crispy and craggy on the outside but oh-so-moist and juicy on the inside.

However, the one big difficulty with marinating your chicken for 24 hours is that you'll need to plan and prepare well ahead of frying time. But even Raising Cane's employees can drop the ball occasionally, running out of marinated chicken and having to drive to the closest location to borrow some so the restaurant doesn't have to close for the day.

Now, you might be wondering what you can include in your marinade to make your chicken taste reasonably close to Raising Cane's. The truth is, the chain's recipe has not been made public, but we can make some suggestions to help you get close. First up is buttermilk, an essential ingredient due to its lactic acid, which helps tenderize the chicken's proteins. Another flavorful and acidic component you might include is pickle juice, whose garlicky, vinegary contents add depth without overpowering the chicken. You'll also want to season the marinade well, with salt and pepper, of course, but you might also consider including garlic or onion powder, as well as paprika and Cajun seasoning.

When marinating the chicken, it's important to choose a large enough bowl or container so that the pieces are completely submerged (or you can place everything in a sealable plastic bag). It's also important to note that if you want chicken on par with Raising Cane's, you should keep the poultry in its buttermilk bath for 24 hours — but no more than that, as the acidity can break down the meat's proteins too much. Finally, the marinade has another use after the chicken is done soaking for a day: Drizzle some into your flour dredge and work it through to create craggy lumps that will turn into crispy bits on the surface of the chicken when it's fried.