When you add too many pieces at once, the temperature drops and you’ll end up with soggy breading. After dredging the chicken in seasoned flour like this, dip it into an egg wash and place it back into the flour. To reheat, place the pieces on a lightly greased rimmed baking sheet in a 400-degree oven. It’s easy; we’ll show you how. A cast iron Dutch oven retains heat well, making it the perfect vessel for deep frying. Your fingers will get extra clumpy, but it’s worth it! It is crucial to continually monitor it and I have found; 315 degrees F. is the perfect oil temperature for frying chicken. However, if you are feeding a crowd, there is more than enough buttermilk marinade, flour mixture, and oil to cook up to a dozen or so pieces. After dredging the chicken in seasoned flour like this , dip it into an egg wash and place it back into the flour. This creates a super thick, extra crispy coating on your chicken. My Mom just dumped some flour and seasoning in a brown bag, dropped pieces in for a quick shake, and then fried … The best way to ensure the breading will stay on the chicken is to double down on the flour. You can save a ton of money by breaking the chicken down yourself. For assorted pieces, keep in mind they will each take a different amount of time to cook. You must use a candy or deep-frying thermometer to monitor your oil temperature. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch. If the crust browns too quickly, before the meat is done, remove it from the oil. In this recipe, I only used six thighs because they were large, and it’s just my husband and me. When choosing the right fryer oil, consider something called the smoke point: the temperature at which the oil begins to break down and smoke, making the foods cooked in it taste off. This creates a super thick, extra crispy coating on your chicken. One of the most common frying mistakes is overcrowding the pan. Learn more about deep frying at home with confidence. Note: Every product is independently selected by our editors. The longer, the better. When the chicken is done, place it on a wire rack over some paper towels to allow it to cool slightly before serving. When ready to fry, pour the oil in a deep cast-iron Dutch oven or cast-iron skillet. how to make fried chicken, buttermilk fried chicken, southern fried chicken, I use Frank’s Red Hot Cayenne Pepper Sauce; you can also use Tabasco Sauce. In this recipe, I only used six thighs because they were large, and it’s just my husband and me. If you buy something through our links, we may earn an affiliate commission. I’ve seen all kinds of fried chicken tips over the years that recommend bread crumbs, beer batter and even cornflakes as the coating. Shake off any excess flour and place on a wire rack. Add the chicken, cover and refrigerate for a minimum of four hours or up to 24 hours. Home Recipes Ingredients Meat & Poultry Chicken. with skin and bones, or six assorted chicken pieces. Get your chicken crispy by frying at temperatures around 375° F. Keep in mind that the temperature will go down when you drop in the chicken, so make sure to turn the heat up a bit to compensate. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. I prefer to fry thighs. The buttermilk’s acids and enzymes break down the proteins in the chicken, making it extra tender. After you’ve finished frying the first batch of chicken, don’t let it get cold and soggy sitting on a pile of paper towels. In my experience, plain old flour works best. If you prefer white meat and the breasts are large, I would cut them up into two or three pieces. Please leave a comment below and/or give this recipe a rating. Dark meat and larger pieces will take more time to cook. A regular cast-iron skillet is perfect for frying. Carefully add a few pieces and be sure not to crowd them. Both white and dark meat is done when the internal temperature reaches 165 degrees. For example, instead of 2 cups of all-purpose flour use 1 1/2 cups of flour and 1/2 cup of cornstarch. Do not put it directly on the paper towels or your crust will get soggy. But I like to use a deep cast-iron Dutch oven because it helps to minimize the chances of grease splatter. Use an instant-read meat thermometer inserted in the meat not touching the bone to determine the temperature. Your email address will not be published. Check out this Real Southern Fried Chicken recipe to see how much buttermilk you’ll need. You will probably need to adjust the heat under the pan to keep it at 315 degrees. It not only adheres well to the chicken, but it fries up golden brown and crispy every time. Do Not Sell My Personal Information – CA Residents. However, if you are feeding a crowd, there is more than enough buttermilk marinade, flour mixture, and oil to cook up to a dozen or so pieces. The best way to ensure the breading will stay on the chicken is to double down on the flour. Lard is my favorite cooking oil for infusing the chicken with extra flavor, but you could also use neutral-tasting canola oil or peanut oil. Cornbread Dressing with Sausage and Pecans, Easy Cranberry Brie Bites – Only 3 Ingredients, Roasted Turkey Breast with Sweet Potatoes and Cranberries, Turkey Cutlets with Gravy and Cornbread Dressing, Smoked Turkey with Herb and Garlic Butter Rub, Ultimate Potatoes Au Gratin with Blue Cheese.

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