Fried Chicken 101 Recipes

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THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY



The Crispiest Fried Chicken Recipe by Tasty image

We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!

Provided by Tiffany Lo

Categories     Dinner

Time 5h15m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons lemon zest, about 1 lemon
8 bones in chicken pieces, (4 drumsticks and 4 thighs)
6 cups canola oil, for frying
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoons kosher salt, plus more to taste
1 cup buttermilk
2 large egg whites
2 tablespoons vodka

Steps:

  • Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
  • Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
  • Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
  • 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
  • Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
  • In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
  • In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
  • Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
  • Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
  • Enjoy!

BEST-EVER FRIED CHICKEN



Best-Ever Fried Chicken image

Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 large egg
1/3 cup 2% milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying

Steps:

  • In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.

FRIED CHICKEN 101



Fried Chicken 101 image

Can't go wrong with fried chicken. Marinate chicken overnight in buttermilk to give it a tangy flavor, and use the good ole trusty cast iron skillet, as it allows the chicken to brown evenly without burning, and remember to cook dark meat separately than white as it take a bit longer to cook. **Using table salt in place of Kosher will result in too much salt....chicken will be too salty!!**

Provided by Chef Diva Divine

Categories     Poultry

Time P1DT50m

Yield 8 serving(s)

Number Of Ingredients 12

6 cups buttermilk
1/3 cup pepper sauce (optional)
1/4 cup kosher salt
1 tablespoon kosher salt
3 cups all-purpose flour
1 tablespoon ground black pepper
2 tablespoons baking powder
1 1/2 teaspoons cayenne pepper
2 lbs vegetable shortening
1/4 cup bacon drippings (optional)
2 tablespoons bacon drippings (optional)
2 (2 -3 lb) roasting chickens (cut for frying)

Steps:

  • Combine the buttermilk, 1TBS salt, and red pepper sauce, if using, in a large airtight container.
  • Add the chicken piece, turning to coat in the liquid; cover and refrigerate at least 2 hours (best over night).
  • Combine the flour, the remaining 1/4 Cup salt, the black, and cayenne peppers, and the baking powder in a large paper bag. Shake vigorously.
  • Place the chicken pieces in the bag, one at a time and shake to coat.
  • Place the coated pieces on a clean plate or tray; heat the shortening (and drippings if using) in large cast iron skillet .
  • Using a frying thermometer to measure temp, bring temp of shortening to 375°F.
  • Cook thighs and drumsticks for approx 10-14mins until a dark golden; turn and cook an additional 10-14mins.
  • An instant reading thermometer inserted into a thigh should register 190°F.
  • Drain on paper bag or several layers of paper towels.
  • Cook breast and wings for 10-14 minutes on each side.
  • Drain and serve warm.

Nutrition Facts : Calories 1568.9, Fat 138.9, SaturatedFat 40.5, Cholesterol 114.3, Sodium 4974.8, Carbohydrate 46.1, Fiber 1.6, Sugar 9, Protein 36.2

FRIED CHICKEN



Fried Chicken image

Fried chicken, while involved, is worth the effort. This basic fried chicken recipe is sure to delight even the most of discerning palettes. Serve it alongside any number of side dishes for an unforgettable homemade meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 6h40m

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon coarse salt
1 whole fryer chicken (3 1/2 to 4 pounds), cut into 10 pieces
2 cups buttermilk
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups all-purpose flour
2 tablespoons coarse yellow cornmeal
Safflower or canola oil, for frying
Flaky sea salt, such as Maldon, for serving (optional)

Steps:

  • In a large bowl, stir together 10 cups ice water and 2 tablespoons coarse salt. Add chicken, submerging all pieces. Cover; let soak overnight in refrigerator.
  • In another bowl, whisk together buttermilk, 1 tablespoon coarse salt, mustard, and 1/2 teaspoon each cayenne and black pepper. Transfer chicken to marinade, submerging all pieces. Cover; refrigerate at least 4 hours and up to overnight.
  • Let chicken stand at room temperature 1 hour. In a shallow dish, whisk together flour, cornmeal, remaining 1 teaspoon each coarse salt and black pepper, and remaining 1/2 teaspoon cayenne.
  • Heat a heavy pot filled halfway with oil over medium heat until a deep-fry thermometer reads 350 degrees. Remove chicken from marinade, a few pieces at a time (do not shake off excess); dredge in flour mixture. Transfer to a baking sheet.
  • Fry chicken in batches until golden brown and a thermometer inserted into thickest part (avoiding bone) reads 160 degrees, 6 to 7 minutes for small pieces, 9 to 10 minutes for large. Adjust heat to maintain a temperature between 340 degrees and 350 degrees during cooking. Transfer to a wire rack set on a rimmed baking sheet; season with sea salt. Serve warm or at room temperature.

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