How can I make really good fried chicken?

Question

Everyt time I fry it, the skin falls off and the rest of hte chicken gets too greasy. What are some tips to frying really good chicken?
Southerners...you got it going on!!!!

Answer 1

Soak 8-24 hours in either buttermilk or salt-water brine.

Fry like peices at the same time. Do not put wings in there w/ thighs.

Remember: wet sticks to dry, dry sticks to wet. So if your chicken is dry, do not dredge in flour--it won't stick. If your chicken is wet (w/ buttermilk, maybe) then dip into seasoned flour. SHAKE OFF EXCESS. Loose flour does not make more crust, it just dirties up the oil.

After breadingyour chicken, let it sit at room temp 15-30 min. prior to frying. This lets the breading set.

Best oil temp is abotu 365º. 350 may do, don't go over 375. If you have a gas stove, that's the best way to go. I'd never attempt fried chicken on an electric stove. Oil any cooler than this will just get absorbed by your chicken.

Do not totally submerge your chicken in oil. You can fry it in an inch of oil. You can bump up the flavor w/ a bit of clear bacon drippings in the oil as well. I like peanut oil for frying, but canola is good too.

Answer 2

U can soak in butter milk and all that other stuff everybody else said, but there are a few key things to remember when frying chicken. Pan frying over deep frying, this is when 1/3 to 1/2 of the product is submerged in oil leaving the rest exposed to air. This allows some of the moisture to escape through the unexposed portion which will help the breading to adhere better and it wont be falling off in an hour. Next is to season the meat, not the flour, herbs and spices burn so if u season the meat then bread it the seasoning never touches the oil and will yield a better flavor and ur oil will last longer. Last but not least, cast iron skillet. A cast iron skillet holds heat, so when u place the chicken in the pan the oil will recover its heat much quicker than with a regular old chicken fryer. Oh yeah, make sure ur oil is at 350, this is optimal temp for frying chicken. Enjoy

Answer 3

Southern Fried Chicken

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil

To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Answer 4

There are many ways to cook fried chicken -
some people will have a different opinion that I do -
but here's how I do it.

Really good fried chicken cannot be cooked fast - it takes a fairly long time to make really good fried chicken. of course, you can fry chicken in about 6 minutes (but it won't be really good) to be really good may take 45 minutes or more.

The two biggest mistakes people make are cooking too fast, or cooking in cold oil.

The way to make really good fried chicken is deep fry it in this manner: first season it (however you like it) then put it into really hot oil, then immediately turn the heat down low - cook 45 minutes or more in cooler oil (depending of the size of your chicken pieces) - then turn the heat up high again before removing the chicken.

putting it in hot oil first, helps to texture it, it makes it crisp, and kind-of sears it so that the natural moisture stays in.

then you turn the temperature down so that it has time to cook all the way through. If you keep the oil very hot, the outside will get done, and the inside toward the bone will still be undercooked.

then you make the oil hot again before you take it out so that it doesn't absorb the oil and become "greasy". Anything fried in cold oil absorbs the oil - you must make the oil hot again before you take the chicken out so that it won't become greasy.

the first step - hot oil, makes it crispy and keeps it moist
the second step - cooler oil - allows it to cook all the way through
the third step - hot oil again - keeps it from becoming "greasy"

Answer 5

For juicy chicken, soak it in buttermilk overnight. take out of the buttermilk, dip in seasoned flour, shake excess, dip in egg/milk mixture, and one more time in flour. If the chicken is too greasy, the grease is not hot enough. With the grease hot enough, the batter will crisp up quickly and seal in the juice and flavor. Good luck!

Answer 6

okay here goes.


Pour enough flour to oat all your chicen in a bag.

Your chouse of seasoning:

paprika
onion
garlic
Seasoning Salt
Baking powder (optional) -no more than a teaspoon

Mix up your seasoing with your flour

dip the chicken in scrambled eggs then place in flour mixture. After fully coating place chicken in hot grease. if your grease it too high it will burn, if its too low you end up with greasy chicken. (Hint : Bring ti to a boil and lower to a medium flame)


Some poeople like to double dip the chicken for thicker crust....dip in egg and flor then back in egg then a second time in flour and fry.

Answer 7

use a batter of milk and egg before the flour and deep fry it,i mean no pan frying with one side exposed,it needs to be submerged in oil while frying.

Answer 8

take skin off soak in buttermilk, dip in flour and fry 10 mins or more on each side cover at the end

Answer 9

mlissa has hit the nail on the head. Her chicken has got to be the mostest....soaking in salt water will tenderize it as well.

Answer 10

You have to try it to believe it. And don't tell anyone what you coat it with.Let them try it first. And the answer is good old fashion yellow mustard.