I’ve always loved fried chicken ever since I was a little girl helpin’ Grandmother Paul in the kitchen. It’s one of those dishes that takes me on home to my childhood with mama and daddy. I’ve had fried chicken just about everywhere—some good and some bad, but I love eatin’ it at home while I’m gathered around the table with my friends and family.
I think a lot of people are a little intimidated by makin’ fried chicken at home though. Maybe it’s the mess or maybe they think they don’t have the right supplies. You don’t need a deep fryer though to make good fried chicken. If you’ve got a frying pan and some oil, you’re in good shape.
If you’re ready to put some fried chicken on the table for your family, I think you’ll find these four tips, along with my Southern Fried Chicken recipe, will help you make the best fried chicken around.
- When choosin’ a chicken, I opt for young, organic chicken. It stays moist and juicier than an older chicken.
- This next tip is courtesy of my grandmother, who was a real wiz in the kitchen. If you’re cookin’ the fried chicken in the evening, season it in the morning, and put it in the fridge all day to soak up all those delicious flavors. I’ve always followed her advice when time permitted, and it really does make a big difference!
- Before you fry up your chicken, let it get as close to room temperature as you can. Cold chicken will drop the temperature of the oil when you put it in, which can make it very hard to regulate.
- Finally, don’t forget that white and dark meat have different cook times! Dark meat takes 2-3 minutes longer to cook, so put it in first. I also put the dark meat in the hottest parts of the pot.
I don’t know about y’all, but now I’ve got a hankerin’ for fried chicken. I’m off to the kitchen to make some up for Michael and myself and any loved ones that happen to wander on in. Love & best dishes, y’all!
Paula Deen- As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.
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FAQs
Essential Tips for Crispy, Juicy Fried Chicken
- Buy chicken pieces.
- Dry brine the chicken for juiciness.
- Make a strong spice mixture.
- Use egg whites, alcohol, and cornstarch for a crispy coating.
- Fry in a Dutch oven.
- Use two thermometers.
- Prevent overflow by using the Dutch oven.
- Set up a proper fry station.
Ingredient Tips
My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)
Why dip chicken in water before frying? ›
Everyone says it makes the chicken crispier. and it doesn't leave a mess in the pan. Some of the keys to crispy chicken without doing this. is letting your chicken rest.
When frying chicken do you dip in egg or flour first? ›
Batter the chicken:
The trick to getting the batter to stick to the chicken pieces properly is to dip the chicken into the seasoned flour, before dipping into the egg mixture. The flour helps the egg mixture adhere to the chicken. Then dip the chicken back into the flour mixture.
Why do you soak chicken in salt water before frying? ›
Submerging chicken in a brine bath seasons it inside out. Aside from injecting flavor, the brine breaks down the proteins of the poultry, retaining moisture in the cells. In 24 hours or less, the muscle fibers in the meat begin to separate and swell, resulting in a tender, juicy and flavorful meat.
Why do you squeeze lemon on fried chicken? ›
If you're trying to cut down on the amount of salt in your cooking, lemon can help. Instead of salting a finished dish, try a squeeze of fresh lemon just before serving. This works especially well with fried foods.
Why do you coat chicken in an egg before frying? ›
Wet Eggs → Dry Breadcrumbs
So now you've got a nice floury coating on the chicken: Time to dip it in eggs. Eggs are sticky, and when they mingle with the flour, they make a gluey paste for the breadcrumbs to stick to. If you're looking to create a nice, thick coating on the chicken, this is the way to go.
How long should floured chicken sit before frying? ›
Coating the Chicken
Press the flour mixture into the chicken pieces and set aside (for at least 10 minutes) while you prepare the oil for frying.
Should you soak chicken in milk before frying? ›
It's best to marinate the chicken in milk for at least 30 minutes, but you can also marinate it for up to 24 hours for maximum flavor and tenderness. Be sure to cover the chicken and refrigerate it while it marinates to prevent any potential food safety issues.
Why do people soak chicken in milk before frying? ›
Tenderness: The lactic acid in milk helps to break down the proteins in the chicken, resulting in a tender and moist texture. Flavor Infusion: Milk can act as a carrier for other flavors, such as herbs and spices, allowing them to penetrate the chicken and create a delicious taste profile.
Oil temperature is the key to amazing fried chicken. When the chicken hits the pan, you want to start out with very hot oil—around 360 degrees F. The key is to maintain that temperature between 300 to 325 degrees F as you fry the chicken. This temperature range will cook the chicken through without burning the crust.
How do you fry chicken without flour falling off? ›
Dip the flour-coated chicken into a bowl of beaten eggs. (If you prefer, you can also use buttermilk or add a teaspoon of Dijon mustard or a few drops of hot sauce to the mixture for a little kick.) You want the eggs to coat the flour thoroughly.
