BONELESS FRIED CHICKEN RECIPE HOW TO
You probably already have everything you need! Southern cooks often use a cast-iron skillet to make fried chicken, but if you're just learning how to fry, you may want to use something deeper. This step tenderizes the chicken and adds tons of flavor.ĭo I need special equipment for frying chicken? Mix up your buttermilk brine or just use straight buttermilk (feel free to customize it with your favorite hot sauce!) and let the chicken sit in the mixture for a few hours or overnight. Our favorite way to make fried chicken is using a buttermilk brine. The ideal temperature for frying chicken is 350˚ to 365˚, and you'll want to make sure that you bring the oil back to temperature between batches.ĭo I need to brine chicken before frying? Don't use olive oil or butter-they both have lower smoke points. Think vegetable oil, canola oil, or peanut oil. The important thing is to use something with a high smoke point (meaning that it can be heated to a high temperature without burning). Opinions vary! Some people like shortening or lard, others prefer oil, and many like a combination of the two. FYI: Breasts take slightly longer to cook. If you’re a dark-meat lover, pick up some drumsticks and thighs, or if you prefer white meat, go breasts only. Or, just buy a package of the parts you like best. You can buy a package of chicken parts at the store or you can buy a whole chicken and cut it into pieces yourself (breasts, drumsticks, thighs, and wings). Any chicken part can be fried-even the wings.
BONELESS FRIED CHICKEN RECIPE SKIN
We like skin-on, bone-in chicken for frying-the skin gets crispy and the meat stays nice and juicy. Follow this foolproof recipe and you're golden. And one of the best things about fried chicken is that you can eat it at room temperature (we even love it cold from the fridge!). Once you master how to make fried chicken, you'll be serving up big batches for picnics and parties with fun Southern sides like biscuits, collards, and slaw-it'll be your new party trick. Deep-frying can be intimidating to many home cooks, but it shouldn't be: You just need a few simple tools and a little bit of time-we'll walk you through it! Don't be turned off by all the oil-you can reuse it when you're done. Just let the oil cool completely after frying, then strain it, refrigerate it, and use it again (never pour oil down the drain). Everyone (chefs and grandmas alike!) claim to have the "perfect" recipe, using their own special coating and signature spice blends, but the truth is that anyone can learn how to make fried chicken perfectly-you just need to get the hang of it. There's something insanely irresistible about hot, crispy fried chicken-and once you learn how to fry chicken at home, you'll never look back.
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