How To Make Restaurant-quality Fried Chicken On The Stove – A Step-by-step Guide!

Craving a mouthwatering, crispy fried chicken that rivals any restaurant dish? Look no further! This comprehensive guide will walk you through the secrets of how to fry chicken on the stove, ensuring perfect results every time.

Ingredients: The Foundation of Flavor

• 1 whole chicken (about 3-4 pounds), cut into 8 pieces
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup buttermilk
• Vegetable oil for frying

Equipment: Essential Tools for Success

• Large skillet or Dutch oven with a lid
• Meat thermometer
• Tongs or a slotted spoon
• Paper towels
• Wire rack

Step-by-Step Instructions: A Journey to Crispy Perfection

1. Season the Chicken

In a large bowl, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Season the chicken pieces liberally with the flour mixture.

2. Marinate in Buttermilk

Place the seasoned chicken pieces in the buttermilk and refrigerate for at least 4 hours, or up to overnight. This step tenderizes the chicken and enhances its flavor.

3. Prepare the Frying Oil

Heat about 2 inches of vegetable oil in the skillet or Dutch oven over medium-high heat. The oil should reach a temperature of 350-375°F (175-190°C). Use a meat thermometer to ensure accuracy.

4. Fry the Chicken

Remove the chicken from the buttermilk and shake off any excess. Carefully lower the chicken pieces into the hot oil. Do not overcrowd the pan.

5. Fry the First Side

Fry the chicken for 10-12 minutes, or until golden brown and crispy. Use tongs or a slotted spoon to occasionally turn the chicken for even cooking.

6. Flip and Fry the Other Side

Once the first side is done, carefully flip the chicken pieces and fry for an additional 10-12 minutes, or until fully cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the chicken.

7. Drain and Rest

Remove the fried chicken from the oil and drain it on paper towels. Let it rest for a few minutes before serving to allow the juices to redistribute.

Tips for the Perfect Stovetop Fried Chicken

• Use a high-quality vegetable oil with a high smoke point, such as canola or grapeseed oil.
• Avoid overcooking the chicken. Use a meat thermometer to ensure it reaches the correct internal temperature.
• If you don’t have a meat thermometer, cut into the thickest part of the chicken to check for doneness. The juices should run clear.
• Serve the fried chicken with your favorite sides, such as mashed potatoes, gravy, or coleslaw.

Variations: Experiment with Flavors

• Spicy: Add 1-2 tablespoons of cayenne pepper to the flour mixture for a spicy kick.
• Herbed: Stir in 1-2 tablespoons of your favorite dried herbs, such as oregano, basil, or thyme, to the flour mixture.
• Garlic-Parmesan: Add 1/2 cup of grated Parmesan cheese and 1 tablespoon of minced garlic to the flour mixture.
• Lemon-Herb: Squeeze the juice of 1 lemon over the chicken before frying and sprinkle with fresh herbs, such as rosemary or thyme.

Troubleshooting: Common Challenges and Solutions

• Chicken not crispy: The oil may not have been hot enough. Heat the oil to the correct temperature before frying.
• Chicken overcooked: Fry the chicken for the recommended time only and use a meat thermometer to check for doneness.
• Chicken not cooked through: Fry the chicken for longer and ensure the internal temperature reaches 165°F (74°C).
• Oil splattering: Cover the skillet or Dutch oven with a lid to prevent oil splatters.

Final Note: A Golden Masterpiece

With these simple yet effective techniques, you can achieve perfectly fried chicken on the stove that will leave your taste buds dancing with delight. Whether you’re a seasoned cook or a novice, this guide will empower you to create crispy, flavorful fried chicken that will impress your family and friends.

Questions You May Have

1. Can I use a deep fryer instead of a skillet or Dutch oven?

Yes, you can use a deep fryer to fry chicken. However, it’s important to follow the manufacturer’s instructions carefully and ensure the oil is at the correct temperature.

2. How do I keep the chicken crispy after frying?

To keep the chicken crispy, drain it on paper towels immediately after frying and let it rest for a few minutes on a wire rack. This will allow the excess oil to drain off and prevent the chicken from becoming soggy.

3. What sides go well with fried chicken?

Fried chicken pairs well with a variety of sides, such as mashed potatoes, gravy, coleslaw, green beans, or corn on the cob.