Your fried chicken needs a breather, not a box.

The best way to keep fried chicken crunchy is to let moisture escape — a vented container with a paper towel underneath works, and a paper bag is even better.

Steam is the enemy. A sealed container traps the moisture from the chicken and turns the breading into a sad, soggy mess. Those vented lids and mesh trays? Yes, they do let moisture escape, but only if the container isn’t sealed tight and the food isn’t sitting in its own condensation. The mesh tray keeps the chicken off the bottom, which helps a lot. So does a paper towel.

A paper bag is still the classic move. It absorbs oil, lets air circulate, and keeps the crust alive. The trick is not to double-bag it in an airtight lunch box. Throw the bag in, leave the top open or punch a few holes, and you’re good. If you’re worried about grease leaking everywhere, put a folded paper towel under the bag.

One more thing: don’t pack the chicken straight from the fryer. Let it cool for a few minutes first, so the steam doesn’t build up before you even close the lid.

That extra thirty seconds of prep is the difference between a decent nugget and a sad one.