whats the best way to make fried chicken so the crunchy skin doesnt fall off in the oil?

Answer 1

after breading let the chicken rest a few min. before putting in the oil, and once in the oil don't turn it any more than necessary. The key to good fried chicken is low and slow.

Answer 2

A lot of answers have a good tip or two, but not the main thing you're looking for: If you're frying your chicken on the stove top, turn it only once. The more you handle the chicken while it's frying, the higher the chance of disturbing the outside (skin & flour coating).

Make sure your oil is hot enough to fry -- a medium-high heat should do. If the oil sizzles when a drop of water hits the surface, it's ready. If you turn the oil up too high, the coating/skin will brown and/or burn before the meat is cooked to proper temperature. Also, if the oil is too hot it will burn...giving your chicken a bitter taste and smelling up your house!

Cooking your chicken slower (lower heat, longer time) and handling it at little as possible once it hits the oil will ensure that your crunchy skin doesn't fall off in the oil!

Answer 3

Try double dipping the chicken.... I do it first in seasoned flour then with the crunchy stuff....

BTW I fry the pieces in about an inch or so of oil, turning just to brown slightly, then bake it the rest of the way. It's yummy and crunchy but less time in the oil.

Answer 4

i saw on Paula Dean, she did the egg wash,(3 eggs, and a couple tbs of water/milk) She'd dipped the seasoned chicken in flour, then the egg wash, then back into the flour (i use biscuit mix, works great) Then put the chicken into a skillet with hot oil. The oil should be very hot and cook it slowly.

Answer 5

First make sure your grease is very hot and second when you are putting your chicken in the flour make sure it sit in it for like 10 min so that the flour sticks to the chicken and than when you put into the grease dont move it for like the first 7 min.

Answer 6

spectacular Oven Fried fowl components a million a million/4 cups buttermilk a million/4 cup olive oil 3 tablespoons Dijon mustard 2 cloves garlic, minced 3 tablespoons warm pepper sauce (louisiana is solid) 2 teaspoons salt a million/2 teaspoon pepper a million large onion, sliced 12 fowl products a million cup unseasoned breadcrumbs a million/3 cup parmesan cheese a million/4 cup flour 2 teaspoons thyme a million/2 teaspoon paprika a million/2 teaspoon cayenne pepper a million/2 cup melted butter instructions 1Whisk buttermilk, oil, warm pepper sauce, mustard, garlic, a million tsp salt and a million/2 teaspoon pepper in a extensive bowl. 2Add the onion and then the fowl turning to coat each bit with the marinade. 3Cover; relax a minimum of three hours or as much as a minimum of sooner or later turning the fowl from time to time. 4Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and a million tsp salt in a extensive baking dish. 5Remove the fowl from the marinade and roll interior the breadcrumb mixture. 6Set fowl on a rack to dry for greater or less half-hour. 7Preheat oven to 400F ranges. 8Place fowl in large baking dish and pour butter over the fowl. 9Bake till crisp and brown, approximately 50 minutes.

Answer 7

soak chicken in salt water over night dip chicken in butter milk and eggs then in to a bowl of 1c flour 1/2 cup of corn meal and 1/2 cup of mashed potato's instant' salt pepper garlic salt paprika after rolling the chicken in the dry ingredients then let it sit in the fridge for approx. 30 Min's now Crisco is the best i have found to fry chicken' and it does make a diff. grease should be very hot and deep in the pan drop chicken and mmm, mmm yummylishes g-luck

Answer 8

Most of these answers have got it right, but I'll add one important tip: don't put chicken into the pan if it is right out of the fridge. It will "sweat", just like a pitcher of iced tea, and that's what makes the coating come off.

Make sure your chicken (or fish, or whatever) is room temperature before it goes into the pan.

Answer 9

The skin shouldnt be falling off
your touching it to much, let it cook , you dont need to bother with it
the oil should be bubbling, let the chicken cook 7-10 minutes on each side, only flip it once

Answer 10

Dip the chicken with egg first before you put on your flour or other coating.