I think I’ve nailed a Fried Chicken Recipe

Delicious crunchy exterior, and juicy meat on the inside, perfectly done!
Proper fried chicken is a work of art, and is becoming a lost art.

I have some tips for this deliciousness!! Flour & cornstarch with seasoning, I use pepper, salt, poultry seasoning, garlic powder, onion powder, then batter, I use egg and hot sauce with a splash of milk. Hot sauce is a must, and it does not make it spicy.
Use smaller sized chicken, if possible cut the pieces up yourself. Some people like to soak their chicken in buttermilk, I don’t and it comes out just as juicy! Use cast iron or a thick pan. I think this is important for regulating the temperature.

Use cold chicken, sprinkle paprika, and then dip in flour mix, then batter and then flour mix again and shake.
Make sure oil is evenly hot but not too hot. I cook with oil half way up the chicken.
Slowly fry it. Turn only one time, and turn it slowly.
The meat is done when you hear a little sizzle, that’s the meat pulling away from the bone.

DO NOT put the chicken on paper towels! Put them on a rack and keep warm.

Watch your family rip it apart like a pack of wolves.

a reply to: JAGStorm

Great tips.

Cheers mate. Tried cooking fried chicken many ways.

Will give this recipe a go.

Bally

pics or it didn't happen.

eff my family Im going to make this and try it first and assure them its not poison as I devour it like a nasty ass possum digging in the trash. Us badgers don't like competing with the possum clans but sometimes its necessary to be a badger in marsupial clothing.

Great, like I need more calories and girth around my waist line.... oO

.. ahem.. was eating chook as I read this so.. I'm just doomed.

a reply to: JAGStorm

That is probably the one thing I most appreciate of the US kitchen, they showed the world that if you have a fryer big enough you could fry the planet, and it would taste great.

Frying is so much fun, it's my kryptonite.

I have got to try this, I love a good fried chicken recipe. But you didn't mention the type of oil? I would think peanut oil would work best.

LOL have really tried to cut out fried foods but this sounds too good to pass up

FWIW I've been experimenting with a peanut oil with coconut oil, it seems to lighten it up and make frying feel less greasy

That said I wonder what the results would be in an air fryer.

Have found more good recipes on ATS over the years...

I haven't mastered fried chicken yet. I like it but every time I make it it turns out either dried out or raw in the middle. So I settle for shake and bake with added salt and stick it in the oven or roast the chicken stuffed. I usually mostly debone the chicken when I cut it up to get bones and a little meat to make soup or broth out of. In the summer when it is hot, I don't do soups that often, but I put lots of sage, onions, and celery in the soup, so if properly quickly cooled it will last for a week in the fridge, we only reheat what we are going to eat each time.

I get frustrated making fried chicken because of failures over the years. The recipe looks good, I wonder if you can bake it in the oven that way? The only thing I can fry successfully is french fries which we make a pile of home fries in corn oil about once every two weeks. They are good cold too, homefries have the potato skin left on when cutting them into french fries..

When making panko fish or corn flake fish in the oven, we use about a quarter teaspoon of tabasco sause mixed with the egg and water to dip the fish in. It also is not hot which confuses me, apparently the good flavor it has is created out of the hot somehow..

Anyone tried the fried chicken with pesto? Dying to give it a try, you use green or red then marinate, season and fry chicken like normal. Supposed to be delicious.

I also learned there's a nandos not half an hour away. Their food is really expensive but man does it look nice.

I can make a mean fried chicken but it's one of those dishes where the juice isn't worth the squeeze unless you're making a huge batch.

a reply to: rickymouse

Use a smaller chicken and oil temp is key with a very thick pan….


No shake and bake doesn’t count!

a reply to: AugustusMasonicus

It’s time consuming, and a very rare treat here.
I do french fries a little more often. Fried Belgian style, double fried, served with mayo.

a reply to: JAGStorm

Try triple cooked for even better fries: blanched and then fried twice.

originally posted by: JAGStorm
a reply to: rickymouse

Use a smaller chicken and oil temp is key with a very thick pan….


No shake and bake doesn’t count!

I always buy the big chickens when I make things, even shake and baking the pieces I have to add twenty minutes to the cook time. Those five and a half to six pound chickens go on sale for about a buck a pound, while the three to three and a half pounders average about a buck fifty or more a pound.

originally posted by: jerich0
Great, like I need more calories and girth around my waist line.... oO

.. ahem.. was eating chook as I read this so.. I'm just doomed.

Eating fried chicken every once in a while is no problem.
Back in the day, this is how people ate and they were all very skinny!


The problem is people eat junk every day and sodas, sugared up coffee drinks.

a reply to: JAGStorm

Would you break down your recipe a bit more? This is one of those things I've sought after for decades. As recently as this last weekend, I gave it another go. It was okay. Not the Very Best Fried Chicken that I've searched for.

I think I have fully conquered Stewed Peas (Salt Beef and Beans with Spinners), Conch Steak, Lasagna, Chili (although this is sure to be contested) and a few others. I'm willing to trade. Real fried chicken is one of my comfort foods and living in a place where I can't just buy it, I am fairly desperate to figure it out.

No pressure

a reply to: argentus

Where I live it is very difficult to get fried chicken too.

Get your chicken, either cut up or cut it yourself, remember smaller is better.
Start the oil, I think they say somewhere around 325 is a good temp, not too hot or cold.

Get your seasoning ready. If using paprika sprinkle that first as it will tasted burnt/bitter if put on the outside.

Get big bowls and fill one with flour cornstarch, the other with wet ingredients, egg, milk and hot sauce.
Get your spices, make sure to have enough salt and white pepper, everyone uses different things, but get the dry spices together and mix them good, add them to the flour bowl mix well. Make sure you use enough spice.



So here is he order. Cut chicken, warm up oil. Sprinkle paprika on cold chicken, dip in flour cornstarch mixture bowl, dip in wet bowl, shake, now dip in flour bowl again and ease it into the oil. This is where you need to be gentle.
Don’t overcrowd and make sure the temp is good. Turn only once. Cook for 20 min or so. Take out an put on wire rack.
Some people like to fry twice, this will make it super crispy but you have to be gentle.

Some takeaways, a heavy cast iron pan or Dutch oven works best for regulating temps. You have to watch the temps to make sure its not too hot (burnt tasting but raw inside) or cold (soggy)
The triple dip is important for a good crust. Gently adding the chicken is also key.

If you follow these directions you’ll have beautiful chicken that tastes amazing.

a reply to: JAGStorm

For those that don’t know...some secrets are in this post...especially when to add paprika.

I like a little celery salt mixed in with the salt. Not enough to drive it home but just enough to make you curious as to what was snuck in...if you know what I mean. White pepper is nice but mixed ground pepper doesn’t bother me. White pepper in cole slaw is a must though.

a reply to: JAGStorm

Thank you so much for taking the time! I will revisit fried chicken soon. We eat a LOT of feral chickens here, but rarely fry them, as they have virtually no fat in or on them, and thus the skin is not very savory. In fact, I usually skin them instead of plucking them.

When I buy a fryer, it is usually a Tyson fryer. That's pretty much my only choice. Cutting up the chicken is easy, and I usually do so when the chicken is just barely not frozen, so I can preserve the skin in place. I tend to cut each breast half in half again. We can get boxes of leg quarters here, but I don't know where they come from, so I am dubious of them.

I don't wish for KFC-like chicken, but traditional Southern Fried Chicken, the way God intended it. Thanks much for your tips, and I'll post here after my next effort.

a reply to: argentus

Yes I cut the breasts in half sometimes too if they are too big.

One area that I see a lot of people making a mistake is that they don’t season enough. People are really scared of using salt and pepper. Make sure you use enough because it is getting diluted in the flour and egg wash mixture.

When you turn the chicken in the pan, do it very gently. I was getting that part wrong before I was just sloshing it and it makes the skin come off.

YES Sir, Southern fried chicken is the only kind I like. Just a word of advice don’t EVER EVER EVER let Canadians volunteer to make a fried chicken dish of any kind. Trust me on this!


Also wanted to add do not fry it all the way deep in oil. I think this is the biggest mistake most people make. Real fried chicken was never cooked in this manner. This is for fast food etc. It was always cooked in about an inch of oil in a skillet/cast iron pan/ or Dutch oven. Then turned.
It makes a difference it really does.

a reply to: JAGStorm

I always had good luck with an old electric skillet from the 70’s. Like it was tailor made for frying chicken pieces. But like all good things...