"If you cut into a piece of fried chicken when it's fresh from the fryer, you'll quickly notice its juices will leak onto the cutting board or plate. Well, the hotter the meat, the more quickly its juices are released when you cut into it. This can result in dry fried chicken that's lost a lot of its juicy potential. Further, those drippings hold a lot of flavor and the seeped liquid can quickly make the chicken's crisp outer crust soggy."
"To prevent the loss of juices (i.e. major moisture and flavor) and a subsequent damp coating, patience is key. The meat needs time to rest after removing from the fryer, so the internal liquids can distribute and settle. If you're worried about your fried chicken getting cold, don't sweat it. 10 minutes of resting will provide that sweet spot between a scorching hot bite and one that's pleasantly warm, juicy, and full of flavor."
Cutting into fried chicken while it is very hot causes internal juices to gush out, which leads to drier meat and loss of flavor. The released liquids also seep into the crust and can quickly make the exterior soggy. Allowing the meat to rest gives internal liquids time to redistribute and settle, preserving moisture and a crisp coating. Resting for about 10 minutes hits a balance between too hot and pleasantly warm; larger cuts or whole chicken may benefit from up to 15 minutes. Place pieces on a wire rack with a paper towel underneath to catch excess oil and maintain airflow.
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