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About Fried Chicken
Fried chicken is a dish of chicken pieces coated in a seasoned flour or batter and fried until crispy. The method tenderizes the meat while giving the outside a crunchy crust.
Ingredients
- Chicken pieces (whole chicken cut into pieces, or breasts, thighs, legs, or wings)
- Buttermilk
- All-purpose flour
- Seasonings such as paprika, salt, and pepper
- Vegetable oil for frying
Procedure
- Brine the chicken: Pat the chicken pieces dry and place them in a bowl. Pour buttermilk over the chicken, cover, and refrigerate for at least one hour or, ideally, overnight. This step tenderizes the meat and adds flavor.
- Prepare the breading: In a shallow dish or large resealable plastic bag, combine the flour and seasonings. For extra "craggy" bits on the crust, mix a few tablespoons of the buttermilk brine into the flour mixture.
- Dredge the chicken: Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Place the chicken in the seasoned flour mixture and press firmly to ensure a complete and even coating.
- Heat the oil: Pour enough oil into a deep skillet to fill it about 1/3 to 1/2 of the way. Heat the oil over medium-high heat until it reaches 350°F.
- Fry the chicken: Carefully place a few pieces of coated chicken into the hot oil, making sure not to overcrowd the pan. Fry, turning occasionally, until the chicken is golden brown and cooked through. White meat should reach an internal temperature of 165°F, while dark meat can be cooked to 175°F.
- Drain and rest: Place the finished chicken on a wire rack to drain excess oil. Allowing the chicken to rest for a few minutes helps the moisture redistribute and keeps the crust crispy.
