It’s heaven when you eat Southern fried chicken that’s crispy on the outside and juicy on the inside. Here are some tips from a professional chef on how to make the best fried chicken at home.
Fried chicken is a beloved dish across many cultures and cuisines When done right, it’s crispy, juicy, and flavorful – but achieving the perfect fried chicken can be tricky. So what exactly is the secret to making great fried chicken at home? After researching popular recipes and tips from top chefs and home cooks, I’ve uncovered some key insights for guaranteed success.
Use High-Quality Chicken
Starting with high-quality chicken is essential as it will affect both the flavor and texture of your final dish. Opt for chicken that is fresh organic and free-range if possible. Chicken thighs tend to be more flavorful and less prone to overcooking than chicken breasts. You can use a mix of dark and white meat pieces for the best results.
Brine the Chicken
Putting the chicken in a saltwater brine before cooking helps it stay juicy and flavorful inside. The salt in the brine makes the meat taste better and helps it stay moist while it’s cooking. For a simple brine, mix one to two tablespoons of salt into one cup of water. Soak the chicken for at least 30 minutes, or even all night. Rinse and pat dry before breading.
Use Buttermilk in the Batter
Buttermilk is a popular ingredient in many fried chicken recipes, as it helps create a super crispy coating on the chicken. The proteins and lactic acid in buttermilk allow the batter to adhere tightly to the meat for enhanced crunch. The tangy flavor of buttermilk also complements the chicken beautifully. Soak chicken pieces in buttermilk before dredging for best results.
Choose Your Frying Oil Wisely
The oil you select for frying plays a big role in the end flavor and texture. Peanut oil is a top choice of many chefs and home cooks, as it has a high smoke point and clean taste that doesn’t impart any heaviness. Canola, vegetable and corn oil also work well. Avoid olive oil, which can burn easily.
Maintain Proper Oil Temperature
Heating the oil to the ideal temperature is crucial for crispy fried chicken. The temperature should be between 325-350°F to properly cook the chicken while crisping up the crust. If oil is too hot, the coating may burn before the chicken cooks through. If it’s too cold, the coating may absorb oil and turn out greasy. Use a deep fry or candy thermometer to monitor temperature.
Bread Properly with Flour and Seasonings
Breading is what gives fried chicken that coveted crispy, crunchy coating. Whisk together all-purpose flour with salt, pepper and any other seasonings (paprika, garlic powder, etc). Dip chicken pieces in buttermilk, then dredge thoroughly in the flour mixture, pressing to adhere. Repeat dredging to build up a thick crust. Let sit 5-10 minutes before frying.
Fry in Small Batches
Frying chicken in smaller batches helps maintain proper oil temperature. It gets too cold when chicken is added, so putting too many things in the pan makes it too cold. Fry three to four pieces at a time, making sure the pan doesn’t get too full. Fry dark meat first, then white. Drain fried chicken on a wire rack before serving.
Allow Chicken to Rest Before Serving
It’s best to wait 5 to 10 minutes before eating chicken that has been fried. This makes it possible for the meat to get more moist and the crust to get even crispier. Skipping this step can lead to chicken that seems soggy. During the rest time, the chicken will stay hot and keep cooking slowly.
Double Fry For Extra Crunch
For next-level crunch, try double frying your chicken. Fry once until just cooked through, rest, then fry a second time at a higher heat to add serious crispy crackle. This technique gives you the best of both worlds – fully cooked juicy meat and an insanely crispy crust. Definitely go for the double fry if you want chicken with an extra shattering crunch.
Don’t Crowd the Pan
One of the most common frying mistakes is overcrowding the pan. When you add too many pieces at once, the temperature drops and you’ll end up with soggy breading. It stinks to have to fry a lot of chicken at once, but you have to if you want it to be crunchy and crispy.
Soak It in Buttermilk
Marinating your chicken in buttermilk the day before you fry it is an essential part of deliciously juicy fried chicken. The buttermilk’s acids and enzymes break down the proteins in the chicken, making it extra tender. Try making buttermilk chicken tenders in your kitchen.
This Method Changed the Way I Make Fried Chicken
FAQ
What is the secret to making good fried chicken?
Don’t skip the brine. But if you can plan ahead, make time to soak the poultry in a brine — a solution made from water, salt, and sugar—before you fry it. To make the chicken juicy and tender, this will help the meat’s flavor go deeper and keep its moisture inside.
What is the trick to getting crispy chicken?
Double Dredge – The best way to ensure the breading will stay on the chicken is to double down on the flour. This creates a super thick, extra crispy coating on your chicken. After dredging the chicken in seasoned flour, dip it into an egg wash and place it back into the flour. Sep 12, 2023.
Do you dip chicken in egg or milk first?
When preparing fried chicken, the standard method involves dipping the chicken in flour first, then egg, and then back into flour (or breadcrumbs).
What makes fried chicken taste better?
Key Ingredients for Fried Chicken Seasoning mixture: Make a flavorful seasoning mixture with smoked paprika, white pepper, garlic powder, ground ginger, celery salt, black pepper, ground mustard, dried thyme, dried basil, and dried oregano.