Fried Chicken - Recipe Girl (2024)

FAQs

How to make fried chicken stay crispy? ›

This is typical of southern style American fried chicken, to marinade the chicken in sour milk. Makes for really tender and juicy chicken. Cover with plastic wrap and allow to marinade for at least 4 hours. Overnight, for best results.

Breaded chicken is an all-time crowd pleaser of a dinner. One of the secrets to golden brown, crispy breaded chicken cutlets is the three-step breading process. First, the raw chicken is lightly coated in flour, which absorbs excess moisture and helps the next layer adhere. Second, the chicken is dipped in beaten egg.

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.

When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.

If your oil temp is too high, your fried chicken will be scorched on the outside with meat that is undercooked. If the oil is too cool, your chicken will be greasy and will lack the golden-brown crispy exterior you want.

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.

Can You Use Milk Instead of Buttermilk for Fried Chicken? No. Using milk instead of buttermilk will not have the same effect. However, it's easy enough to make buttermilk at home.

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.

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!

Should you fry chicken covered or uncovered? ›

“Covering the chicken keeps the heat even and helps the chicken cook through,” Corriher said. “But you'll want to uncover it toward the end, to crisp it. Covering the skillet does make a racket, though — it's the drops of condensed moisture dropping into the oil that create all that carrying-on.”

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.

Tenderness: The lactic acid in milk helps to break down the proteins in the chicken, resulting in a tender and moist texture. Flavor Infusion: Milk can act as a carrier for other flavors, such as herbs and spices, allowing them to penetrate the chicken and create a delicious taste profile.

Submerging chicken in a brine bath seasons it inside out. Aside from injecting flavor, the brine breaks down the proteins of the poultry, retaining moisture in the cells. In 24 hours or less, the muscle fibers in the meat begin to separate and swell, resulting in a tender, juicy and flavorful meat.