Are you dreaming of serving up a plate of steaming golden-brown, crispy fried chicken that is juicy and delicious on the inside, but just can’t quite recreate that restaurant-quality taste and texture at home? You’re not alone, it’s a puzzle many home cooks are trying to solve. The good news is, we’re here to reveal four secrets to making the best fried chicken you’ve ever tasted – right in your own kitchen.
Secret 1: Brine, Brine, and Brine!
You’ve probably heard chefs talk about the importance of brining for other meats, but did you know that this step is as critical for your fried chicken? By soaking your chicken pieces in a salty water solution (or buttermilk for a Southern twist) for at least 2 hours (and up to 24), you make your chicken extra juicy and flavourful.
Brining Ingredients:
- 4 cups of water or buttermilk
- 1/2 cup of salt
- 2 tablespoons of sugar (optional)
- Your choice of spices (optional)
Secret 2: The Perfect Seasoning Mixture
The major key to perfectly seasoned chicken lies in the seasoning mix. The blend of herbs and spices you use can either make it or break it when it comes to flavour. Don’t shy away from experimenting with different spice blends to customize the recipe to your palate.
Seasoning Mixture Ingredients:
- 1 cup of all-purpose flour
- 1 tablespoon of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of cayenne pepper (adjust to taste)
Secret 3: Consistent Oil Temperature
An often overlooked yet critical factor involved in frying chicken is the oil temperature. For getting that perfect crisp texture, maintaining the correct and consistent frying temperature between 350°F – 375°F is essential. A deep-fry or candy thermometer is your best friend here.
Secret 4: Drain on Wire Racks, Not Paper Towels
Rather than allowing your just-cooked chicken to drain on paper towels, let it cool off on a wire rack. This prevents the crispy crust from getting soggy due to the steam.
Now let’s get into the steps for making this delicious crispy fried chicken:
- Combine the brine ingredients in a large bowl, add chicken pieces and let it sit in the refrigerator for at least 2 hours or overnight.
- Remove chicken from brine and pat dry. Mix together the seasoning ingredients in a separate bowl and thoroughly coat each piece of chicken.
- Heat your cooking oil to 350°F – 375°F, maintaining this temperature range throughout the cooking process.
- Add the chicken pieces to the hot oil carefully and fry until golden brown and crisp, which should take approximately 10-15 minutes per side for larger pieces.
- Remove the chicken pieces and allow them to drain on a wire rack. Wait for a moment before digging in to let the juices redistribute.
With these four secrets, you are now equipped to create restaurant-quality fried chicken in your home kitchen. Remember, practice makes perfect so don’t feel disheartened if your first batch isn’t perfect. Keep these tips in mind, and you’ll soon become the go-to fried chicken guru for your friends and family! Enjoy your cooking journey!
