17 Fried Chicken Recipes (Because One Is Not Enough) (2024)

FAQs

What is the secret to good fried chicken? ›

Because rice flour doesn't absorb as much oil as all-purpose during the frying process (if you're frying at the right temperature, of course!), it results in a less greasy final texture.

Both dry and wet batter can yield delicious fried chicken, but it depends on personal preference. Dry batter (flour and spices) tends to create a crispier crust, while wet batter (flour mixed with liquids like buttermilk or eggs) can result in a thicker, more textured coating.

Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Fry it twice.

Try Fontana's method for “blanching” fried chicken: Heat oil to 250 degrees and cook chicken breasts for about five minutes, or bone-in chicken for about 12 minutes. Let them rest for 15 to 20 minutes, then fry again, two to three minutes for breasts or five minutes for bone-in.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

If there are any wet spots," she says, "your crust won't stick." After dipping the chicken in the egg wash and dusting it in flour (making sure to knock off any clumps or excess), let the chicken sit for about 10 minutes before putting it in the oil to fry.

Don't just dredge it in the flour and fry away. Let this sit overnight, 8-12 hours preferably, or 4 hours minimum. It allows the flour coating to get hydrated from the chicken and adhere to develop a better outer crust.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

Why does batter fall off chicken when frying? ›

You don't start dry

The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.

So, the slaves, who had come from Africa and were already aware of frying and chicken, started seasoning the meat with paprika and other imported West African spices before frying it in hot palm oil. And because of the abundant scarps, there was always an abundant fried chicken.

Southern fried chicken is battered with buttermilk and flour. You begin by marinating the chicken in buttermilk to flavor and tenderize the meat. Then it's dredged in flour and fried. Breading chicken is done by dusting it with flour, dipping it in egg and then coating it with breadcrumbs.

The milk acts as a tenderizer, so if you can let the chicken soak in the buttermilk overnight, the crumbs will adhere well to the chicken and it will come out tender on the inside and crispy on the outside.

Always dip your chicken in beaten egg before coating

Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.

Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). Egg provides a lot more protein and will produce a thicker, more stable crust. Milk is obviously much thinner, contains much more water, and won't cling to the meat as much.