Here’s How to Make the Most Perfect Fried Chicken Ever from Here’s How to Make the Most Perfect Fried Chicken Ever Gallery
Here’s How to Make the Most Perfect Fried Chicken Ever Gallery
Here’s How to Make the Most Perfect Fried Chicken Ever
Ahhh, fried chicken — crispy, golden and utterly delicious. Fried chicken is a classic American comfort food loved by all ages and made for all occasions. With crisp, craggy, and lightly spiced crust on the outside and moist buttermilk marinated meat on the inside, it’s no wonder why so many people love fried chicken. There is magic in fried chicken that makes it equally delicious hot, cold, and any temperature in between. Such a revered dish can seem intimidating to make yourself, and the need for deep frying can also cause people to hesitate to make a recipe, no matter how delicious it might be.
Follow our comprehensive step-by-step guide to making fried chicken at home, with no fancy equipment, and check out the different fried recipes that we love best.
Photo Modified: Flickr/Gina/CC BY 2.0
Brining the chicken in buttermilk before you fry it gives the meat a tangy flavor, and a moist and juicy texture. It also means the flour coating will cling more easily to the chicken. Leave the meat in the brine for at least four hours.
Spice the Brine
The best way to add a gentle spiciness to your chicken is by adding the seasoning to the buttermilk brine. A mixture of cayenne pepper, paprika, garlic powder, salt, black pepper, and dried oregano makes the tastiest chicken we’ve ever tried.
Room Temperature Chicken
For an Extra Craggy Crust
For the most textured crust, add a splash of buttermilk to the flour and work it into the flour with your fingers, until it’s slightly lumpy. Then make sure you really pack it on when you’re adding flour the second time.
Choosing the Oil
When frying chicken, you should never use oil with a low smoke point, such as extra-virgin olive oil, as this will cause the chicken to have a bitter taste. Instead, opt for canola, vegetable, or peanut oil.
Heating the Oil
Separating the Meat
Add the Chicken
Make sure you don’t add too much chicken to the pan: You’ll probably need to fry your chicken in batches to make this possible. Cooking too much chicken at once will lower the oil temperature and increase the cooking time.
Cover the Pan
Flip the Chicken
After six minutes, remove the lid, and flip every piece of chicken with the tongs. Quickly sprinkle salt and pepper on top of every piece before the grease dries. Don’t replace the lid, but cook the chicken for 4-5 more minutes, without flipping it again. To check whether the chicken is done, use a thermometer to make sure the meat has reached 165 degrees F.
Let the Fried Chicken Rest
Once cooked, use the tongs to carefully remove the chicken from the oil. Place the chicken on a wire rack set over a baking sheet to allow any excess grease to drip off. Let it cool for 10 minutes before eating — the chicken interior will still be really hot.