Fried Chicken – Golden, crispy, and juicy, this fried chicken with its perfectly seasoned coating and tender, flavorful meat. Pair with your favorite sides or enjoy an appetizer.
What Makes Fried Chicken So Irresistible?
The magic of fried chicken lies in its contrasting textures and rich flavors. A well-made piece combines a crunchy, flavorful coating with succulent meat inside. This harmony is achieved through proper seasoning, precise cooking techniques, and the right ingredients.
Tips and Tricks for Perfect Fried Chicken
- Choose the Right Oil: Use oils with a high smoke point, like vegetable oil, peanut oil, or canola oil.
- Double Coat for Extra Crispiness: For a thicker crust, dip the chicken back into the buttermilk after the first dredge, then coat with flour again.
- Season Every Layer: Don’t skimp on seasoning. Ensure both the marinade and the coating are well-seasoned.
- Use a Thermometer: Invest in a kitchen thermometer to monitor oil temperature and chicken doneness.
- Rest After Frying: Let the chicken rest for a few minutes on a wire rack to prevent sogginess.
Variations of Fried Chicken
- Spicy Fried Chicken: Add hot sauce to the buttermilk marinade and increase the cayenne in the coating for a fiery kick.
- Southern Fried Chicken: Incorporate a pinch of sugar into the flour mixture and serve with a drizzle of honey.
- Korean Fried Chicken: Toss the fried chicken in a sauce made of gochujang, soy sauce, garlic, and honey for a sweet-and-spicy flavor.
- Gluten-Free Fried Chicken: Replace the all-purpose flour with gluten-free flour or cornstarch for a crispy coating without gluten.
How to Serve Fried Chicken
Fried chicken is versatile and pairs beautifully with a variety of sides:
- Classic Southern Sides: Mashed potatoes, coleslaw, and cornbread.
- Healthy Options: A fresh garden salad or roasted vegetables.
- Party Pleasers: Serve with dipping sauces like ranch, honey mustard, or spicy mayo.
How to Store and Reheat Fried Chicken
- Storing: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Freezing: Wrap individual pieces in foil and store in a freezer-safe bag for up to 3 months.
- Reheating: To maintain crispiness, reheat in an oven at 375°F (190°C) for 10-15 minutes. Avoid microwaving, as it can make the crust soggy.
Recipe FAQs
1. Why is my fried chicken not crispy?
Overcrowding the pan can lower the oil temperature, resulting in soggy chicken. Ensure the oil is at the right temperature and fry in small batches.
2. Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken cooks faster, so adjust frying times accordingly.
3. What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
4. Can I bake the chicken instead of frying?
Yes! Preheat the oven to 400°F (200°C), coat the chicken with breadcrumbs or panko for extra crunch, and bake for 35-40 minutes.
5. How do I ensure the chicken stays juicy?
Marinating in buttermilk and cooking to the correct internal temperature (165°F) are key to juicy chicken.
Fried Chicken (Crispy)
Fried Chicken - Golden, crispy, and juicy, this fried chicken with its perfectly seasoned coating and tender, flavorful meat. Pair with your favorite sides or enjoy an appetizer.
Ingredients
For the Chicken
- 3 lbs drumsticks or thighs
- 8 cloves garlic
- 2 tbsp black peppercorns
- 4 cups whole milk (or water)
- 1/4 cup salt
- 3 bay leaves
Seasoning Mix
- 2 cups flour
- 2 cups cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp white pepper
- 1 tbsp black pepper
- 2 tbsp kosher salt
- 1 tbsp baking powder
- 1/2 tbsp cayenne pepper
Wet Batter
- 1 cup cold water
- 1 cup of the seasoning mix
- For Frying
- Neutral oil (vegetable, canola, or peanut)
Instructions
- Pierce the chicken with a knife and soak it in a brine made from milk (or water), salt, garlic, black peppercorns, and bay leaves. Brine for at least 2-3 hours, or overnight for extra juiciness.
- In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, white pepper, black pepper, cayenne, kosher salt, and baking powder until well combined.
- In a separate bowl, mix 1 cup of the seasoning mix with cold water until smooth. This will serve as the batter base.
- Remove the chicken from the brine. Spoon a few tablespoons of brine into the dry seasoning mix and rub it with your hands to form small clumps—these create those extra-crispy bits on the crust.
- Dip each piece into the wet batter, letting the excess drip off. Then dredge the chicken in the seasoning mix, pressing it firmly to coat every crevice. Let the coated pieces rest on a baking sheet while you heat the oil.
- Heat neutral oil in a large cast-iron skillet or Dutch oven to 350°F (175°C). Fry the chicken in batches for 8-12 minutes, depending on size, until golden brown and the internal temperature reads 165°F.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 946Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 19gCholesterol 332mgSodium 18715mgCarbohydrates 90gFiber 6gSugar 9gProtein 71g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Conclusion
Fried chicken is more than just a meal—it’s an experience. With this comprehensive guide, you’re now equipped to create a dish that’s crispy on the outside, juicy on the inside, and bursting with flavor. Whether you stick to the classic recipe or explore the variations, every bite will be worth the effort.
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