Fried Chicken - Recipe Girl (2024)

FAQs

Why do people soak chicken in buttermilk before frying? ›

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!

It's all about that crunch

Done properly, deep-frying creates a satisfying contrast between the crispy-crunchy coating and tender chicken. Beyond that simple textural enjoyment, the crispness actually sends our brain a message that the food itself is in good condition.

Marinating your chicken in buttermilk not only adds tangy flavor, it helps tenderize the meat and the acidity ensures a crispy exterior.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Whisk together buttermilk, mustard, salt, pepper, and cayenne in a bowl. Pour buttermilk marinade into a resealable plastic bag. Add chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.

Before cooking the chicken, all you need is to pat it dry, not rinsing it. Rinsing it will remove all of the salt that you rubbed on before brining. Patting it dry is all you need!

However, Melvin does not completely discount the saltwater brine, “You can absolutely do both. Buttermilk is a classic Southern style… but it's all about preference.” Melvin likes to soak the chicken overnight in buttermilk, but says that if you are short on time, 2 hours minimum will yield similar results.

KFC Uses A Special Signature Blend Of Herbs And Spices

A big part of what makes KFC's chicken so tasty is its highly coveted blend of herbs and spices. The restaurant's chicken is savory and herbaceous with lingering notes of pepper. The flavoring is simple but it hits all the right notes.

KFC deep fries its chicken for 15 minutes and then drains the oil off for another five minutes – 20 minutes in total. If you don't have a deep fryer, heat up plenty of oil in a large saucepan and do it that way.

Mistake: Skipping The Brine

Brining helps tenderize and flavor the meat. You can use a simple mix of salt and water (three quarts of water to one tablespoon of salt) or buttermilk.

Is it better to dip chicken in egg or buttermilk? ›

Buttermilk Is More Than A Better Coating

This acidic nature also helps lightly tenderize the meat, creating an even juicier, more succulent texture. Even a few minutes of soaking in buttermilk (or resting after breading) can make a big difference.

Lightly beat together 1 egg with 1 tablespoon of whole milk, half & half, or light cream. Using a milk based ingredient instead of just plain old water will really help you get a deeper golden brown coating. If you're breading more than two pieces of chicken you'll need to use 2 eggs and 2 tablespoons of the milk.

This usually equates to around 10 minutes for wings and 12 minutes for breasts, thighs and legs. For the best tasting fried chicken with a beautifully even golden crumb, turn your chicken pieces with tongs (being careful not to splash yourself with hot oil) every 1 – 2 minutes.

Not properly marinating or seasoning the chicken: Marinating the chicken before frying can help tenderise it and add flavour. Make sure you're using a marinade with acidic ingredients, such as lemon juice or vinegar, which can help break down the meat fibres.

Brining ensures the inner parts of the chicken maintain its natural flavor and moisture level even when subjected to hot oil. Ultimately, brining creates fried chicken that's crunchy outside but still juicy and tasty on the inside.

Using egg whites to adhere the coating to the chicken ensures that the crust stays put, even if your chicken sticks to the bottom of the frying pan. The last bit of atypical preparation is sprinkling the hot chicken with the Bromberg's Fried Chicken Seasoning once it comes out of the fryer.