Find out how to make juicy fried chicken with a crispy golden crust every time. The best way to discover your favorite method of homemade fried chicken is to experiment with different seasonings and techniques until you hit on your perfect preparation.
Set up a “dredging station” to minimize mess and make cleanup easy. Put your ingredients and mixtures into large shallow bowls or baking dishes.
Then work in one direction (left to right, for example), moving from seasoned flour to egg batter over to bread crumbs/pinko/coating mixture. Do this step in the refrigerator if you won't be frying the chicken within half an hour.
(Allow the cold chicken to come to room temperature before frying or the oil temperature will drop and the chicken will cook unevenly and the coating won't get crispy.) You can't beat a heavy cast iron pan for even heat distribution and reliable frying.
The fat should be about one inch deep in the skillet, coming about halfway up the food. Using tongs, carefully lower chicken pieces into the oil skin-side down.
Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters. When the chicken pieces are a deep golden brown, remove them to a wire cooling rack (not paper towels) set over a baking sheet to catch any drips.
Follow along with Chef John's recipe for Buttermilk Fried Chicken. Instead, Cook's Illustrated recommends first bringing the chicken to room temperature, and then heating it in a 400-degree oven until the internal temp is 120 degrees F. Fried chicken thighs will be ready in about 10 minutes; fried chicken breasts will be ready to eat in about 15 minutes.
If you’re a dark-meat lover, pick up some drumsticks and thighs, or if you prefer white meat, go breasts only. Our favorite way to make fried chicken is using a buttermilk brine.
This step tenderizes the chicken and adds tons of flavor. Try a Dutch oven : It conducts heat well and has higher sides to keep the oil contained.
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Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. If necessary, add a little more flour or milk to make the breading slightly lumpy.
Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown.
All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. When all the chicken has been fried, remove the wings and legs to a rack set over a paper towel-lined baking sheet and keep covered.
If so, return to the hot oil for another minute or so, until fully cooked.) Bake the thighs and breasts for 15 minutes to finish cooking.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Maybe it’s not the healthiest option, but as long as you don’t eat fried stuff every day, you should be okay.
2 chicken breasts ½ cup all-purpose flour ¾ tsp salt ¾ tsp black pepper Cayenne Paprika Garlic powder Onion powder 1 cup flour dredge 1 egg ¼ cup milk 1 cup bread crumbs Chicken breasts come on the bone, boneless and skinless, and cutlets.
The cutlets, since they are essentially half of one breast, will cook the fastest. The bread crumbs are just plain, but you could add some herbs if you wanted.
Next, thoroughly coat the chicken breast with the egg mixture, let it drip for a second, and put it in the bread crumbs. Heat up 1–2 liters of frying shortening to 360 degrees F. I use peanut oil because it works the best, but I’m also not allergic.
Lay the breaded chicken breast in the oil, and try to keep the temperature around 350 degrees. Once the breasts are starting to get brown, begin checking them with the thermometer to see if they are up to temperature.
Fry them until they reach that temperature, or if they are getting too brown, you can finish them in the oven. Bread the chicken breasts just before you are going to fry them, otherwise store them on a wire rack to prevent them from getting soggy.