What can make fried chicken even better?

Question

Any ideas?An Aspiring Cook needs to know.

Answer 1

Soak chicken in buttermilk over night

Answer 2

America's Test Kitchen did a lot of testing to make the chicken as crispy, moist, and flavorful as possible and came up with these learnings:

- Soak chicken in a seasoned buttermilk brine (buttermilk with spices and kosher salt) for the most flavor and juiciness
- Air-dry the brined chicken before coating with crumbs
- Flour makes the crispiest coating
- Peanut oil is best for frying because of its neutral flavor and ability to withstand high temperatures
- A dutch oven minimizes splattering and retains heat
- Maintaining an even temperature for the oil will help the chicken cook thoroughly

Answer 3

Marinate it for 3 hours with seasoning you prefer. Heat frying oil (adequate amount to deep fry) in a pressure cooker. Meanwhile mix an egg yolk then roll over a flour making sure all outside surface appears dry. When oil is sufficiently heated, place chicken to be fried not overcrowding them. Cover tight and fry under pressure for about 7 minutes with a moderate fire. After 7 minutes open the pressure cooker slowly and if your chicken color appears as what you wanted, take them out and drain the oil with paper towel. Crunchy, tender and juicy chicken. With this way, I made fried chicken better. Just try it, maybe you will like it too.☺

Answer 4

Put all of you chicken pieces in a bowl. Cover with buttermilk and add about a tablespoon of salt AND pepper. Mix to combine and coat all chicken pieces. Cover with plastic wrap and soak for a few hours or overnight. This makes very moist and very flavorful fried chicken.

Answer 5

Hidden Valley® Fried Chicken
Makes 4 main-dish servings

1 broiler-fryer chicken, cut up (2 to 2-1/2 pounds)
1 cup HIDDEN VALLEY® The Original Ranch® Salad Dressing
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil

Place chicken pieces in shallow baking dish; pour salad dressing over chicken. Cover; refrigerate at least 8 hours. Remove chicken. Shake off excess marinade; discard marinade. Preheat oven to 350°F. On plate, mix flour, salt and pepper; roll chicken in seasoned flour. Heat 1/2 inch oil in large skillet until small cube of bread dropped into oil browns in 60 seconds or until oil is 375°F. Fry chicken until golden, 5 to 7 minutes on each side; transfer to baking pan. Bake until chicken is tender and juices run clear, about 30 minutes. Serve with corn muffins, if desired.
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Bloody Mary Chicken

2 broiler-fryers, cut up
2 cups Bloody Mary Drink Mix
1 (8 ounce) package corn tortilla chips, finely crushed
1 teaspoon dried whole oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
No-stick cooking spray

Combine chicken and Bloody Mary mix in a large bowl; cover and refrigerate 12 hours or overnight.

Combine tortilla chips, oregano, cumin, chili powder, paprika, salt and garlic powder; mix well. Drain chicken; dredge in tortilla chip mixture.

Arrange chicken pieces in 15 x 10 x 1-inch jellyroll pans that have been sprayed with cooking spray. Bake at 350 degrees F for 50 to 60 minutes or until done. 8 to 10 servings.

Answer 6

Rinse the chicken real well. Pat dry with paper towels. Season. Soak in buttermilk and hot sauce overnight. Dip in whisked egg. Dip in seasoned flour. Fry until golden, crunchy brown. Drain on papertowels. Enjoy!

Answer 7

soaking the chicken in buttermilk over night

Answer 8

Serve it with reallllllly cold beer, fresh corn on the cob, homemade corn bread, sweet coleslaw, baked beans and mac and cheese. Southern style.

Answer 9

The old fashioned way. Not as healthy, but ohhhhh so good. Fry it in real lard.