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
Soaking the chicken in a saltwater brine before cooking helps ensure it stays juicy and seasoned within. The salt in the brine enhances flavor and acts to retain moisture in the meat during cooking. A basic brine can be made with 1-2 tablespoons of salt dissolved per cup of water. Let the chicken soak for at least 30 minutes or up to overnight. 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. The temperature drops when chicken is added, so overcrowding the pan brings it down too much. Fry 3-4 pieces at a time, being sure not to overfill the pan. Fry dark meat first, then white. Drain fried chicken on a wire rack before serving.
Allow Chicken to Rest Before Serving
After frying, it’s important to let the chicken rest for 5-10 minutes before eating. This allows moisture to redistribute through the meat and the crust to further crisp up. Skipping this step can lead to chicken that seems soggy. The chicken will stay hot and continue to cook gently during the rest time.
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 multiple batches of chicken, but you have to if you want chicken that’s crispy and crunchy.
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. This will help deepen the flavor of the meat and keep moisture inside the chicken, resulting in a juicy, tender result.
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.