Chicken frying experts needed.....ASAP?

Question

How can I make sure that my chicken is seasoning thru to the bone? I'm having trouble with this chicken frying thing and maybe someone can give me tips.

When I fry it there's never enough salt/pepper on it. Plenty on the crust/skin. What am I doing wrong?

Answer 1

Most of the time people try to copy a franchises recipe when it comes to flavor, The Colonial, Popeye, Churches, etc. but the one thing they all use is MSG which if asked most people appose the use of until they're wrist deep in finger lickin' wonderland. It's a crap-shoot when it comes to seasoning your bird, what to add what not to add, when it do it, the best way is to try the methods that everybody here has suggested and you'll find the method that fits your needs, Good Luck, you have alot of chicken to fry

Answer 2

If you feel you need to season the actual meat, you should try a marinade. Part of the appeal of fried chicken is the crust flavor session followed by the juicy chickeniness of the meat. This doesnt' mean you can't experiment. Try soaking the meat in a mixture of soy, fresh garlic, mustard and cracked pepper for 6-8 hours. remove, pat dry and then continue with your battering/frying method. Don't be afraid to play once you understand the chemistry. That's how recipes are born. Believe me, I've created a few.

Answer 3

You should always start by brining the chicken, which is simply salt and a little bit of warm water. You just make a bowl of that, put your chicken in it, and let it soak up in the fridge for about an hour.

Then, make sure you season your flour with salt, pepper, and your other spices. That's going to give your breading really good flavor I also always use buttermilk, because the sourness adds another flavor layer to the breading.

Answer 4

Oil's too hot. Always grille, fry, charcoal, at lower temps when doing chicken. High temps sear the moisture in but also has a tendency to keep seasoning out. Chicken is a fickle meat!! Liquid seasoning seems to work best for slow bbq after a good rub is put on it. You are frying so I would suggest a wok and evoo for the job. Cook on medium heat and apply seasoning throughout the cooking proccess. I use a lot of Cavenders greek and that works soooo good and tases great!!! Evoo browns best. I am not a big fan of veggie oil.

Answer 5

Add 1 cup of hot sauce and 1 cup of buttermilk to a ziplock bag. mix well and add your cut-up chicken. Marinate overnight. The next day season 2 cups of flour with black pepper and a little salt (you won't need much) and whatever else you like. Drain the buttermilk mixture and toss your chicken into the flour. Fry as usual.

Delicious.

Answer 6

Have you tried mixing the pepper and salt in with your flour or meal before coating the chicken? It really takes more than you would expect because as chicken fries, the seasonings tend to lose their flavor.

Answer 7

I make buttermilk fried chicken... 2 whole chicken cut up 3 cups of flour w/2 tbsp each of thyme and rosemary 1 pint of butter milk 4 eggs beaten directions: cut chicken up and pour butter milk over it and marinate over night.. mix flour thyme and rosemary along with 1tsp each of salt and pepper.. beat the eggs take chicken out of buttermilk bath and drain but dont wipe too much off leave some buttermilk on it... dip chicken in egg and then flour and put on a dry cookie sheet while the canola oil heats up in a dutch oven... add chicken one at a time till golden brown but not cooked thru... take out and put on a clean cookie sheet and bake in oven for 40 minutes at 350 degrees... i would serve the chicken cold that is the way i like it... but u may make some pieces warmed over and some cold pieces so everyone gets their favorite pieces... have a good weekend...

Answer 8

As I can see, you aren't doing anything wrong. You can only season the outside or the flour anyway unless you brine, but that's totally overkill.

Have you tried soaking the chicken in buttermilk first? It adds a great deal of flavor.

Answer 9

Season it as usual and soak it overnight or at least 8 hours in a mixture of hotsauce and buttermilk. It will flavor it to the bone and keep it super moist. Make sure you season the flour also.

Answer 10

i use the same ingredients when frying any kind of meat, and it always turns out great. mix 3-4 eggs with a little bit of milk. in a big tray, mix flour, garlic salt, pepper, and mrs dash (use a ton of the spices). dip meat in egg mixture, then put into flour mixture tray, and make sure you get a thick layer of batter. then fry them as usual.