Well this is quite a bold claim. Let’s tone it down a bit… Let’s just say this is a recipe for some great fried chicken.
When it comes to chicken I mean Fried Chicken , nothing is more delicious than juicy, crusty fingertip fried chicken. Frying your own chicken may seem scary, but it’s actually very simple, which makes grocery stores and fast-food fried chicken feel ashamed. If you have a thermometer and timer for oil, you can produce trouble-proof fried chicken. To be HONEST if you ever wanted to make your own fried chicken, now is the time to try it!
WANT NO FLOUR , JUST NO PROBLEM CORNSTRACH
Cornstarch is one of the most crunchy fried chicken ingredients we recommend. Cornstarch is commonly used in Asian fried chicken recipes. The combination of flour and cornstarch produces the most brittle result. You can substitute cornstarch for all flours, or try using similar non-gluten flours or flour mixtures instead of traditional all-purpose flours.
HOW MANY MINUTES DOES IT NEED?
On average, each chicken needs to be fried for 14 minutes. However, each chicken will be different, so make sure to set the minimum internal temperature of each chicken to 165 degrees Fahrenheit. White meat will have the highest juiciness at 165 degrees Fahrenheit. Black meat can be cooked to 170-175 degrees Fahrenheit for the best texture.
One of the challenges people face when making fried chicken is that the crispy skin falls off. There are usually several reasons for this. Here are some tips to ensure that your crumbs will not fall off.
I WANT IT CRUNCHY!
1.When coating and breading your chicken,make sure to remove excess buttermilk and excess flour.
2.After spreading the flour mixture, lightly pat your chicken to make sure the flour sticks to the buttermilk.
3.Make sure your pot is not crowded. You want to make sure that the chicken does not touch other chicken that will fry the breadcrumbs
4.Turn the chicken only once during frying. The more integrity you have with the chicken, the more likely it is to knock down or disturb some of the crunchy coating.
Some people suggest letting your chickens dry on wire racks after dipping and dredging. This is not only useful, but also convenient in mass production.
Which oil is best for frying? Can I save the used oil for later use?
There are many options for the oil used for frying. Common choices include peanut oil, vegetable oil, canola oil, safflower oil, corn oil, etc. Vegetable oil is the oil we recommend for frying. It has a high smoke point and once it is used for frying, it can be reused. Just let the oil cool completely, filter it, and put it back in the storage container for later use. The best temperature for fried chicken is 350 degrees Fahrenheit. Although the oil temperature fluctuates during cooking, this is normal. As long as your oil is between 300 and 350 degrees Fahrenheit, your chicken should be perfect.
How long is fried chicken good for?
Fried chicken is best fresh, and the skin is still crispy. The rest can be stored in the refrigerator for 2 to 3 days. The skin will not reheat like crispy skin. For best results, reheat the remaining fried chicken in an oven at 350 degrees for another 15-20 minutes.
Tips
- After marinating the chicken with buttermilk, you can half-fry it and keep it handy to deep fry when the guests arrive.
- For extra crispy fried chicken, you can bake the meat first and then deep fry it.
- To bring more flavours in your fried chicken, soak it overnight in buttermilk brine and then fry it.
