Crispy fried chicken involves several key techniques and factors. Here are some secrets to making crispy fried chicken.
INGREDIENTS>
For the Chicken>
- 4 bone-in, skin-on chicken thighs.
- Salt and pepper to taste.
- 1 cup buttermilk (or with 1 cup milk mixed with 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes).
- 2 cups all-purpose flour.
- 1 teaspoon paprika.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1/2 teaspoon cayenne pepper (adjust as per your choice).
- Vegetable oil for frying.
For Dredging>
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
INSTRUCTIONS>
1. Brining or Marinating:
- Brining the chicken in a saltwater solution or marinating it in buttermilk helps tenderize the meat and infuse it with flavor. This step also ensures juicy, flavorful chicken with a crispy crust.
2. Drying the Chicken:
- After brining or marinating, pat the chicken dry with paper towels to remove excess moisture. Drying the chicken helps the coating adhere better and promotes crispiness during frying.
3. Coating:
- Use a well-seasoned coating for the chicken, such as flour seasoned with salt, pepper, and spices. Alternatively, you can use other coatings like cornmeal, panko breadcrumbs, or a mixture of crushed potato chips for added texture and flavor.
4. Double Coating:
- For extra crispy fried chicken, double-coat the chicken by dipping it in flour, then in an egg wash, and finally back into the flour mixture. This double coating creates a thicker crust and enhances crispiness.
5. Proper Oil Temperature:
- Heat the frying oil to the correct temperature before adding the chicken. The oil should be around 350-375°F (175-190°C) for optimal frying. Using oil that’s too hot can burn the coating before the chicken cooks through, while oil that’s too cool can result in greasy chicken.
6. Shallow Frying:
- Shallow frying the chicken in enough oil to partially submerge it allows for even cooking and browning on all sides. Use a heavy-bottomed skillet or Dutch oven with enough oil to cover the bottom by about half an inch.
7. Don’t Crowd the Pan:
- Avoid overcrowding the pan, as this can lower the oil temperature and result in uneven cooking. Fry the chicken in batches, if necessary, and leave space between pieces to ensure proper browning and crispiness.
8. Maintain Oil Temperature:
- Monitor the oil temperature throughout the frying process and adjust the heat as needed to maintain a consistent temperature. Using a deep-fry thermometer can help ensure that the oil stays within the desired range.
9. Drain Excess Oil:
- After frying, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Allowing the chicken to rest on a rack prevents it from becoming soggy by allowing air to circulate around it.
10. Seasoning After Frying:
- Season the fried chicken with salt or additional spices immediately after frying while it’s still hot. This step helps enhance the flavor and ensures that the seasoning adheres well to the crispy coating.
