how do you fry chicken and maintain its juiciness, do we need to boil it to make it tender?

Answer 1

I like to sprinkle mine with a mixture of garlic powder, onion powder, fresh ground pepper, kosher salt, paprika and chili powder. Marinate overnight in buttermilk, then right before frying, coat with a mixture of flour with a sprinkle of black pepper. Fry in Crisco using a cast iron skillet for about 10 - 12 minutes each side, turning once with tongs.......I like to serve with homemade mashed potatoes, baby peas & fresh garlic rolls.....Yummy!!

Answer 2

Salt, pepper, and coat with flour, then fry in about 3/4 of an inch of oil over med. high heat in a cast iron or other heavy skillet. Do not cover. Turn when brown. You may turn several times, till done. Do not puncture chicken. It will be juicy and tender. Don't over load your pan. Make two batches if you have too. Don't crowd the chicken.

Answer 3

The best way to keep the chicken juicy is to marinate it in a mixture of buttermilk vinegar salt pepper and tarragon. If you could do this at least 24 hours ahead of time it would be better. Also when you coat the chicken in flour.. wait a couple minutes the flour will soak in a little, then you can coat in again, even again if you wanted. It makes a nice thick crust! Enjoy

Answer 4

Though boiling will reduce cooking time the answer is in the oil you are cooking in. You need to be at 350 degrees Fahrenheit to maintain the exchange of oil and steam. this keeps moisture in and grease out. You get a crispy crust and a moist bird. Boiling will help by reducing cooking time and ensuring your chicken is done when you take it out. All chicken needs to be cooked to 180 and should never sit between 40 and 140 because bacteria grow in these temperatures.

Answer 5

I think the best way to fry chicken is in a deep fryer. It maintain it's juices, cooks faster and more evenly.

Answer 6

You brine it first - that's essentially just soaking it in a salt water solution. Also using a frying pan with a lid on during the frying will hold the steam in somewhat and aid in keeping it moist.

http://www.ochef.com/794.htm

Answer 7

Make sure the oil is HOT like 350 when you put it in. Don't overcook. Use a meat thermometer on your thickest piece in each batch. Make sure it doesnt touch bone, dark meat should register at 180 to be done. White meat I think can be as low as 135.

Answer 8

let the chicken come closer to room temperature before cooking

Answer 9

Pressure cooker