Perfect Fried Chicken - Secrets and Tips

A crispy outside and a soft, juicy inside are the hallmarks of great fried chicken.  Getting it just right is a true frying challenge.   Discover the secrets of expert chefs and home cooks for getting your chicken fried just right. 

Fried chicken recipes are varied and large in number.  It seems that every home kitchen that serves this dinner favorite has its own recipe and technique.  Although fried chicken is commonly considered a Southern dish, it is popular in culinary cultures around the world.  The Korean version, known as Korean fried chicken, has been a beloved fast food in the country for decades.  Wings and small drumsticks are the frying fare, and many Korean restaurants advertise themselves by claiming healthier variations, such as frying the chicken in olive oil. 

Fried chicken is served as far as Australia in the shape of French fries, known as Chicken Chipees.  ‘Fritters’ are a popular finger food throughout the African continent.  Along with fried chicken, fritters can range from deep-fried fruits to various types of cheeses.

With all the cultural versions and recipe variations out there, getting your chicken to the right degree of crispiness is not an easy ordeal.  Below are expert frying tips to get you started on the road to a chicken platter worth being noted as a true frying sensation.

Brining
Brining chicken for hours before frying preserves a juicier texture in the meat and creates a thicker, chewier crust.  The brine is traditionally made of buttermilk and garlic, and spiced with paprika, salt and sugar.  Chicken is placed in the brine and refrigerated for up to 8 hours. 

The Chicken
It is recommended to fry smaller pieces of chicken to ensure an even cooking temperature and avoid an over-fried outside and undercooked inside.

The Batter
Be sure to add baking powder to the batter for a crunchier, crispier crust.

The Oil
Add a few pieces of celery to the oil to enhance taste and give a nice color to the fried pieces.  Many cooks prefer frying in peanut oil for added flavor. 

The Skillet
A cast iron skillet is recommended for best results and an even heating temperature.  Be aware that a cast iron skillet will take longer to heat up and reach the ideal temperature.  If you choose to deep-fry the chicken in a pot, it is recommended to use fresh oil for each frying session.  Deep-frying is well suited for large amounts of chicken.  If you are preparing the dish for a large number of guests, deep-frying can save time and is considered to be easier in terms of temperature regulation. 

The Temperature
If you are using a thermometer, getting the oil to approximately 375 degrees is ideal, with 350 being the recommended minimum.  Once chicken pieces are placed in the oil, the temperature will decrease.  Placing too many pieces in the oil at once will lower the oil temperature to the point of making your chicken soggy. Depending on how many pieces you are frying at once, make sure not to go below the 350 degree mark.  If you do not have a thermometer at hand, test the oil by dropping in a pinch of flour.  If it starts to fry well without turning black too soon, you are at a good temperature.

Cooling
A popular method of cooling fried chicken is placing it on a brown paper bag.  The surface will absorb extra oil without softening the crispiness of the pieces, as can happen with paper towels.  As with any fried fare, do not cover the pieces while cooling to avoid losing crispiness.