Over the years, I’ve tried many recipes to discover the best method for achieving perfectly crispy fried chicken. Here it is! These are simply tips I’ve gathered over time — it’s really all about the preparation and cooking technique.
If you’ve ever tasted a piece of fried chicken that’s crispy on the outside and tender on the inside, you know how delicious it can be! Learn how to master homemade fried chicken with these professional tips, brought to you by Nadormagazine.
Marinate the Chicken in Buttermilk
Marinating the chicken in buttermilk a day before frying is essential for flavorful fried chicken. The acids and enzymes in buttermilk break down the chicken’s proteins, making it extremely tender. Try preparing tender buttermilk chicken pieces at home.
Use the Right Oil
When choosing the best oil for frying, consider its smoke point — the temperature at which the oil starts to break down and smoke, affecting the taste of your food. You can use neutral oils like canola oil or peanut oil.
Double Dredge with Flour and Eggs
To ensure the coating sticks to the chicken, double the flour coating. This creates a thick, extra-crispy crust. After dredging the chicken in seasoned flour, dip it in an egg mixture, then return it to the flour. Repeat the process once more. Your fingers will get messy, but it's worth it!
Keep the Crispiness
After frying the first batch, don’t let the chicken cool on paper towels, as it will get soggy. Instead, keep it in the oven at 150°C. The best method is to place the fried chicken on a heat-safe cooling rack set over a baking sheet.
Avoid Using Too Much Breading
Some people recommend using breadcrumbs or cornflakes, but plain flour is preferred. It sticks better and fries to a consistent golden, crispy finish every time.
Use a Thermometer
If the oil is too cold, the coating will absorb the oil and become soggy. For crispy chicken, fry at around 375°F (190°C). Keep in mind that the temperature drops when you add the chicken, so heat the oil slightly higher beforehand.
Don’t Overcrowd the Pan
One of the most common frying mistakes is crowding the pan. Adding too many pieces at once lowers the oil temperature and makes the coating soft. Fry in batches — it may take longer, but it’s essential for crispiness.
Cut the Chicken Yourself
Cutting a whole chicken yourself saves money and gives you a nice variety of white and dark meat for your fried chicken plate.
Take Your Time
Great food takes time — and that includes fried chicken. Allow the chicken to soak in salted water overnight, and be patient while it fries. Don’t be tempted to raise the heat, as you’ll burn the outside before the inside is fully cooked.
Crispy Fried Chicken Recipe
This is the only crispy fried chicken recipe you’ll ever need. Why? Because it brings together all the tried-and-true techniques for tender, flavorful, and perfectly crispy chicken every time.
Ingredients:
Chicken: Cut a whole 4-pound chicken into pieces, or use 4 pounds of chicken breasts, thighs, wings, or drumsticks.
Buttermilk: Tenderizes the chicken without making it tough and helps the flour mixture stick well.
Flour: All-purpose flour gives the buttermilk and spices something to cling to, creating a perfect crust.
Spices: Paprika (for color), salt, and pepper. Add more spices as desired.
Oil: Vegetable oil is ideal because it has a high smoke point.
How to Make Crispy Fried Chicken:
- Prepare the flour mixture:Combine flour, paprika, salt, and pepper in a plastic bag. Seal and shake well.
- Buttermilk soak & dredging:Pour the buttermilk into a shallow bowl and dip the chicken, coating both sides. Place the buttermilk-coated chicken into the bag of seasoned flour, seal, and shake well to coat. Transfer the coated chicken to a baking sheet, cover, and let the mixture form a paste-like coating.
- Frying:Heat oil in a skillet over high heat. Brown the chicken on both sides, then reduce the heat, cover the skillet, and cook for about 30 minutes. Remove the lid, increase the heat, and fry until extra crispy. Drain on paper towels.
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