Help.........need advice on making good fried chicken.
What is your secret to making good crispy fried chicken? I've tried for many many years, many many recipes, but my chicken still isn't right.
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13 Comments:
First and foremost, make sure you are using a cast iron skillet. Everything else is subjective.
Chaoss at 12:06PM on 03/16/08
What's the recipe you follow right now?
browntown at 1:13PM on 03/16/08
what kind of fat are you frying with?
thegreatlumpia at 3:25PM on 03/16/08
Both Paula Deen and Alton Brown have excellent recipes on foodnetwork. The key is to marinate chicken in buttermilk (or regular milk with a spoonful of sour cream) for min. 2 hours or overnight to tenderize.
Shake off excess liquid, and dunk in seasoned flour (just salt & pepper, or add your own favorite dried spices). Again, shake off excess to avoid burning.
Whether you prefer to use oil or shortening, make sure the temperature is at least 350-375 degrees, and don't overcrowd the pan.
Alton Brown recommends draining on a rack, NOT paper towels, which can make your crispy coating go soggy. Keep warm in low oven while you prepare your second batch.
SusanZ at 6:30PM on 03/16/08
I fry either in peanut oil or canola oil. I marinate in buttermilk for at least 4 hours, then shake off the excess, dip in flavored flour, and put into oil heated to 350. I do keep cooked chicken in a 200 oven if it doesn't all fit in the pan. I use either a cast iron skillet or my electric skillet. I don't notice any difference in them. I've had the best luck with self-rising flour.
I want that bite to caruunch when I eat it.......lol. Marianne
TBsMOM222 at 6:16AM on 03/17/08
I second Paula Deen's recipe, the soaking in buttermilk and the use of shortening (yes, transfat laden as it can be!) My husband, whose mother is from Louisiana, said it was the best fried chicken he had ever had. And the cast iron skillet is important too.
Maureen at 8:11AM on 03/17/08
Cook it in melted butter flavor crisco. Swear it's awesome.
karenita at 11:23AM on 03/17/08
Here's what I do. Take a whole chicken, about 3 1/2 to 4 lbs. Brine it for at least 2 hours, more if you have time. (Brine: 1 gal. water, 1/2 cup salt, and 1 tablespoon sugar [optional]). Remove from brine, rinse and dry well. Cut it into serving pieces (2 wings, 2 thighs, 2 legs, 2 breasts (can cut them in half if desired), 2 backs (my favorite pieces!), and the liver. Skin the chicken. (Most Southern recipes don't skin it, but I've found I actually like it better skinned.) Season the pieces with pepper and garlic powder. In a large paper grocery bag, which is opened inside a large plastic grocery bag, put about a cup or so of flour. I usually season the flour with cayenne, paprika, pepper, garlic powder, and onion powder. I season on the heavy side. Add the chicken parts, shake vigorously, remove pieces and shake off excess flour. In a large bowl, add one egg and the whites of another to about one cup of milk. Mix well. I usually add a goodly dose, maybe 1/4 cup, of Tabasco or the hot sauce of your choice. Mix again, dip the pieces into the egg wash, then back into the bag of seasoned flour. You may have to add a little more flour and seasonings. Shake off the excess and put the pieces one at a time into hot (350 degrees) peanut oil. There should be enough oil to cover the pieces comfortably, but be careful not to fill the pot more than halfway....it could boil over when you add the chicken. The white meat and the wings and backs should be done in 10 minutes, the legs and thighs in about 12 minutes. As a general rule, when the pieces start to float, they're usually done, but give them another minute or so just to be sure. Drain them on a rack, not on paper towels. The towels simply hold the grease on the pieces.
This stuff is so good, it'll make you steal things out of your own car!
1stmakearoux at 3:46PM on 03/17/08
hmmm I use Crisco for frying and my old stainless steel frying pan without a handle. I remove skin and soak in salt water only the drumsticks and thighs only parts I use. Don't rinse just pat dry and roll in milk and in flour seasoned with seasoned salt and a dash of granulated garlic ( Italian can't be helped). Make sure your oil is hot and lay just enough pieces so they have room. Cover with a lid so they cook . After a few minutes (5-7) remove the lid so it browns. Turn with tongs and so on. Fast fried chicken.
LaDonna at 11:59PM on 03/21/08
In the beginning, it may be helpful to use an electric skillet, because it will help you maintain your proper temperature. My mom made incredible homemade fried chicken in an elec. skillet! Also, Konriko seasoning on the chicken and in your flour is wonderful. It's a Louisiana spice from the Konriko rice company; it is not hot.
SouthCook at 9:49AM on 03/26/08
One other trick I've learned....after flouring your chicken, let it sit for about 5 - 10 minutes on a rack to let the flour 'set'....it helps it cling to the chicken, and keeps you from losing your breading.
mepolo at 10:28AM on 03/26/08
i have seen 2 shows on the food network this past weekend on fried chicken - Good Eats and Tyler's Ultimate... look them up at the Food Network website.
MadelynRodriguez at 6:32PM on 04/07/08
I also recommend soaking in buttermilk but with a flavor boost: add as much Frank's Red Hot as you can stand to the buttermilk while the chicken soaks. If your preferred hot sauce is another brand, feel free to use that instead.
MelsDiner at 7:10PM on 04/07/08