Fried chicken is a popular comfort food across the country, thanks to its delicious taste and crunchy texture. Not only it’s a family favorite, but it has also been adopted by many fast-food restaurants, making it easily available. While that may be the case, there have been concerns regarding the quality of ingredients used to prepare this dish. The best way to work things out is to make the perfect fried chicken recipe at home.
Crispy fried chicken ingredients
Most fried chicken recipes will call for a handful of basic ingredients.
Chicken
Depending on one’s preferences, one can either cut a whole chicken into small pieces or buy specific pieces from the store (such as breasts, drumsticks, wings, or thighs).
Buttermilk
Buttermilk is required for dredging the chicken, and ideally shouldn’t be skipped at all! This is the secret to achieving perfectly fried chicken every time, as it adds a ton of flavor to the chicken and tenderizes it for a softer interior.
Flour
All-season flour helps fried chicken develop its crispy exterior and gives the seasoning something to stick to. Add a touch of cornstarch to this for a crunchier finish.
Seasoning
While seasoning for fried chicken can depend on one’s taste and preferences, salt and pepper are a must. Other popular seasonings include paprika, white pepper, garlic powder, ground ginger, thyme, basil, oregano, onion powder, dried mustard powder, etc.
Oil
Vegetable oils have a high smoking point, making them ideal for frying chicken. Neutral-tasting oils such as peanut or canola work extremely well.
Homemade fried chicken recipe
While the ingredients to make the perfect fried chicken are quite basic, it is the order in which they are carried out that makes all the difference.
Step 1: Make the breading
Mix the dry ingredients—the flour and all the seasoning—in a zip-loc bag and seal it shut. Ensure that the seasoning is evenly distributed throughout the flour. This will come in handy later.
Step 2: Dredge the chicken
Pour the buttermilk into a shallow bowl, and then dip the chicken in it on both sides until it is completely soaked. To enjoy a perfectly juicy and moist chicken, let the chicken rest in the buttermilk overnight.
Step 3: Set the coating
It’s now time to dip the coated chicken in the flour mixture. Place the soaked chicken in the zip-loc bag, seal it, and shake it well to coat the chicken from all sides. Then, remove it from the bag and place it on a baking sheet, until the dredging develops a thick, paste-like consistency.
Step 4: Fry the chicken
Pour neutral oil into a skillet/pan, and let it come up to temperature (around 325℉). Place the chicken in the oil and fry. Avoid overcrowding it to ensure even cooking. Flip or rotate the pieces every 3 to 4 minutes, and fry until they turn golden brown, and reach an internal temperature of 165℉. This should take about 12-20 minutes. This is the first fry.
Step 5: Second-fry
Don’t be in a rush to serve the chicken right out of the oil! For a crunchier exterior, it’s important to fry it a second time. Allow the chicken to slightly cool down. Bring up the oil’s temperature to 350℉, and fry the chicken again, till it becomes the desired color.
Step 6: Serve
After the second fry, let the chicken rest for 10 minutes before serving. This gives the chicken enough time to continue cooking in residual (leftover) heat.
Any leftover chicken can be stored in an airtight container for up to 4 days. Line the container with paper towels to absorb any moisture or condensation and keep the chicken crispy.
Fried chicken cooking tips
Having certain tips and tricks handy can help people fry chicken like a pro at home.
Dry brine the chicken
Before starting the coating process, dry brine the chicken. All this requires is a little salt. Sprinkle some salt over the chicken and let it rest overnight in the refrigerator, or do it 30 minutes before coating. This will help tenderize the chicken while adding some flavor to it.
Add egg whites for a crispy exterior
Mix egg whites into the buttermilk to help the coating stick better, almost acting like a culinary glue. It’s best to avoid using whole eggs, as that may result in a softer texture due to the yolk’s fatty content.
Use two thermometers
There are two areas where one needs to monitor the temperature while frying the chicken—the oil and the chicken itself. Use a candy thermometer to monitor the oil and an instant-read or probe thermometer for the chicken to ensure that the chicken is perfectly cooked.
To get an accurate reading with the probe thermometer, ensure that it is not touching the bone.
What to do with used frying oil?
This is a common question that comes up when frying chicken at home. After the cooking process is over and the oil has cooled down, pour it into an empty oil bottle or a clean glass jar via a funnel and a strainer. Store it at cool room temperature or in the refrigerator for one more use. Alternatively, take it to a local recycling facility that accepts cooking oil.