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How to Make the Perfect Fried Chicken in 5 Simple Steps
There’s nothing quite as satisfying as biting into a piece of crispy, golden fried chicken—whether you’re enjoying it as a weeknight dinner or serving it as the star of a family gathering. The perfect fried chicken combines a crunchy outer layer with tender, juicy meat on the inside, and while it may seem like a complex dish to master, it’s actually quite simple if you follow the right steps.
In this comprehensive guide, we’ll break down the process into five easy-to-follow steps, ensuring that your chicken turns out perfectly every time. Whether you’re a seasoned cook or a kitchen newbie, you’ll be able to whip up restaurant-quality fried chicken right at home. Plus, we’ll discuss tips, alternative methods (like air frying and oven frying), and answer frequently asked questions to ensure your fried chicken journey is a success.
The Importance of Technique
Before we dive into the steps, it’s worth noting that fried chicken is as much about technique as it is about ingredients. A few key factors like oil temperature, seasoning, and coating methods are crucial to making sure your chicken is crispy, flavorful, and cooked through without being greasy.
Here’s the step-by-step guide to achieving perfect fried chicken:
Step 1: Prepare and Brine the Chicken
One of the most important parts of making perfect fried chicken is starting with the right preparation. This means using a liquid brine to tenderize the meat and infuse it with flavor. Brining is especially important if you’re working with chicken breasts, which can easily dry out if not properly prepared.
What is a Brine?
A brine is essentially a solution of water, salt, and sometimes sugar, designed to enhance both flavor and moisture in the meat. In this recipe, we’ll use buttermilk as our brining liquid. Buttermilk has a slightly acidic quality that helps break down the proteins in the chicken, making it more tender and juicy.
How to Brine Your Chicken:
- Ingredients for Brine:
- 2 cups of buttermilk
- 1 tablespoon of coarse salt
- 1 tablespoon of sugar
- Instructions:
- Start by cutting your chicken into the desired parts—legs, thighs, wings, and breasts. If you prefer dark meat, drumsticks and thighs are a great choice because they’re more forgiving in terms of moisture retention.
- Place the chicken pieces into a large resealable bag.
- In a bowl, whisk together the buttermilk, salt, and sugar until they dissolve.
- Pour the mixture over the chicken in the bag and seal it tightly. Let the chicken marinate in the fridge for at least 2 hours (for maximum tenderness, marinate for up to 12 hours).
Pro tip: If you’re short on time, you can skip the brining process, but you may sacrifice some of the tenderness and flavor. However, a quick dip in buttermilk before frying still adds a good amount of moisture and flavor.
Step 2: Make the Perfect Flour Mixture
The next step is preparing the flour mixture that will give your fried chicken its signature crispy exterior. This is where you can get creative by adding different spices and herbs to flavor the coating.
Ingredients for Flour Mixture:
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon paprika (optional)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- ½ teaspoon cayenne pepper (for extra heat, optional)
How to Coat the Chicken:
- Mix the Flour: In a large shallow dish, whisk together the flour, salt, pepper, and any additional spices you’d like to use. This is the base for your fried chicken’s crispy coating.
- Double Dipping for Extra Crispiness:
- After brining, drain the chicken and pat it dry with paper towels to remove excess moisture.
- Dip each piece of chicken into the flour mixture, making sure to coat it evenly.
- For extra crispy chicken, you can double coat the chicken. After the first layer of flour, dip the chicken back into a shallow dish of buttermilk and then into the flour mixture again for a second coating. This will create an extra thick, crunchy crust.
Pro tip: Spices like paprika, cayenne, and garlic powder are excellent additions to your flour mixture if you want a flavorful kick. However, keeping the seasoning simple with just salt and pepper can also result in a classic flavor.
Step 3: The Frying Process
Now that your chicken is coated, it’s time to fry it up! The most important part of frying is maintaining the right oil temperature, which should be around 350°F. If the oil is too cold, the chicken will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is fully cooked.
Choosing the Right Oil for Frying
It’s important to use an oil with a high smoke point to fry chicken. Peanut oil, canola oil, or vegetable oil are excellent choices for this because they can handle high heat without breaking down. Avoid using olive oil, which has a low smoke point and can lead to burned, bitter flavors.
How to Fry the Chicken:
- Heat the Oil: In a large, heavy skillet or Dutch oven, heat about 1.5 inches of oil to 350°F. You can use a deep-fry thermometer to monitor the temperature.
- Fry the Chicken in Batches:
- Carefully place 2-3 pieces of chicken into the hot oil. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy chicken.
- Fry each batch for about 12-15 minutes, turning occasionally to ensure even browning. The chicken should reach an internal temperature of at least 165°F for breasts and 175°F for thighs and drumsticks.
- Drain the Chicken:
- Once fried, remove the chicken from the oil and place it on a wire rack set over a baking sheet. This allows excess oil to drain away without making the chicken soggy.
- For larger batches, keep the finished chicken warm in a 300°F oven while you finish frying the rest.
Pro tip: If you don’t have a deep-fry thermometer, test the oil temperature by dropping in a small piece of bread or chicken skin. If it sizzles and turns golden within a minute, the oil is ready for frying.
Step 4: Air Frying or Oven Frying (Healthy Alternatives)
While deep-frying is the traditional method, you can still enjoy crispy fried chicken by using an air fryer or an oven if you prefer a healthier option.
Air Frying Fried Chicken
Air frying has become incredibly popular for its ability to mimic the crispy results of deep frying without all the oil. The trick to making air-fried chicken taste like the real deal is to use a flavorful coating and cook the chicken at a high temperature.
- Preheat the Air Fryer: Set your air fryer to 375°F.
- Prepare the Chicken: Follow the same steps for coating the chicken in flour and spices.
- Cook in the Air Fryer: Place the chicken pieces in a single layer in the air fryer basket, making sure not to overcrowd. Air fry for 25-30 minutes, flipping halfway through. The result will be a crispy exterior with much less oil involved.
Oven-Fried Chicken
For oven-fried chicken, use a similar method but bake the chicken for a longer time at a lower temperature to ensure even cooking.
- Preheat the Oven: Set your oven to 400°F.
- Prepare the Chicken: Follow the same steps for coating the chicken in flour.
- Bake the Chicken: Place the chicken on a wire rack set over a baking sheet and bake for 40-45 minutes, flipping halfway through to ensure even browning. You can spray the chicken lightly with cooking oil to enhance crispiness.
Pro tip: Using panko breadcrumbs or crushed cornflakes in your coating can help replicate that deep-fried texture without the need for oil.
Step 5: Rest the Chicken and Serve
Once all your chicken is fried (or air-fried/oven-fried), it’s important to let it rest for a few minutes. This allows the juices inside the meat to redistribute, ensuring each bite is juicy and tender.
Best Side Dishes to Serve with Fried Chicken
Now that your chicken is ready, it’s time to think about what to serve with it. Fried chicken pairs well with a variety of sides, both savory and sweet. Here are some delicious options:
- Mashed Potatoes: Creamy and rich mashed potatoes balance out the crispy texture of the chicken.
- Coleslaw: A tangy, crunchy coleslaw adds a refreshing contrast to the richness of the chicken.
- Macaroni and Cheese: Who can resist cheesy mac and cheese alongside fried chicken?
- Biscuits: Flaky, buttery biscuits are a Southern staple that pair perfectly with fried chicken.
- Cornbread: A slice of slightly sweet cornbread adds a lovely texture to your meal.
Pro tip: Don