One might be surprised to learn that French chef Ludo Lefebvre is an American-style fried chicken aficionado. The chef is known for LudoBird, his first restaurant and the place where he perfected his legendary "fried chicken concept” or formula, and he replaces common frying oils with an unexpected source of fat.

Lefebvre recommends forgoing oil in favor of duck fat for more robust flavor and enhanced texture in your fried chicken. Duck fat creates a crispy, crunchy coating that brings out the flavors and richness of other poultry, including chicken, and the only hard part is buying or rendering enough fat to fill a deep-fryer.

For crispier chicken, let it rest on a baking rack instead of on paper towels, which can cause sogginess. TODAY! also recommends adding garlic powder and cayenne to the flour when breading, which adds a flavorful kick to the dish, and for extra juiciness, marinate the chicken for up to 48 hours before frying.