10 Secret Tips To Make Fried Chicken Crispy Every Time!
What To Know
- Then, dip it in a buttermilk or egg wash before coating it in seasoned flour once more.
- For a truly exceptional crust, fry the chicken once in peanut oil and then again in vegetable oil.
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
Fried chicken is a beloved culinary masterpiece that evokes memories of family gatherings and cozy nights in. However, achieving that elusive crispy golden crust can be a daunting task. This comprehensive guide will unravel the secrets behind crispy fried chicken, empowering you to create mouthwatering masterpieces in your own kitchen.
1. The Perfect Brine
A flavorful brine is the foundation for crispy fried chicken. Submerge your chicken in a solution of water, salt, sugar, and your desired spices for 12-24 hours. This process tenderizes the meat while infusing it with flavor.
2. Seasoning with Precision
Before the breading process, season the chicken generously with your favorite blend of herbs and spices. This will enhance the taste and create a savory crust.
3. Double Dredging for Maximum Crispiness
The double dredging technique is a game-changer for crispy fried chicken. First, coat the chicken in a seasoned flour mixture. Then, dip it in a buttermilk or egg wash before coating it in seasoned flour once more. This double layer creates a barrier that prevents moisture from escaping during frying.
4. The Right Oil and Temperature
Choose a high smoke point oil, such as peanut oil or vegetable oil, for frying. Heat the oil to the ideal temperature of 350-375°F (175-190°C). If the oil is too hot, the chicken will burn before it cooks through.
5. Fry in Batches to Prevent Greasiness
Overcrowding the frying pan will lower the oil temperature and result in greasy chicken. Fry in small batches to maintain the ideal temperature and ensure even cooking.
6. Rest Before Serving
After frying, let the chicken rest on a wire rack for 10-15 minutes before serving. This allows the juices to redistribute, resulting in tender and juicy meat.
7. Serve with Your Favorite Sides
Pair your crispy fried chicken with a variety of sides, such as mashed potatoes, gravy, coleslaw, or your favorite dipping sauce.
Tips for Extra Crispy Chicken
- Use cornstarch: Adding cornstarch to the seasoned flour mixture creates an extra crispy crust.
- Fry twice: For the ultimate crunch, fry the chicken twice. After the first fry, let it cool slightly before frying it again at a slightly higher temperature.
- Double-fry in different oils: For a truly exceptional crust, fry the chicken once in peanut oil and then again in vegetable oil.
Troubleshooting Common Fried Chicken Problems
- Not crispy enough: Check the oil temperature, double dredging technique, and frying time.
- Too greasy: Fry in small batches and avoid overcrowding the pan.
- Dry or tough: Ensure the chicken is brined properly and not overcooked.
- Uneven cooking: Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
FAQ
Q: What is the best oil for frying chicken?
A: Peanut oil or vegetable oil with a high smoke point.
Q: How long should I brine the chicken?
A: 12-24 hours for optimal flavor and tenderness.
Q: Can I skip the double dredging process?
A: No, the double dredging is essential for creating a crispy crust.
Q: What temperature should the oil be for frying?
A: 350-375°F (175-190°C).
Q: How can I make my fried chicken extra crispy?
A: Use cornstarch in the seasoned flour mixture, fry twice, or double-fry in different oils.