Fried Chicken?

Question

I have a problem whenever I fry chicken. I do a basic double coated buttermilk style and everytime it comes out way too crispy, almost hard. I was wondering what I could do to make it so its a crispy peice of chicken without being tooth shattering, more of a crumbly coating I guess. Thanks!

OK I use regular all purpose flour that I season, regualr buttermilk with a bit of hot sauce for marinating and coating and vegetable oil for frying. I cant exactly explain the texture but its almost as if the chicken is now wearing armor and its hard to bite into and when you chew it you could probably hear it on the other side of the house!

Answer 1

Cast Iron is the best for frying chicken, it is the only pan I will use. I also use a double crust and mine came out like yours at first especially in a nonstick pan. I also have found that that if you use Crisco and about a stick of margarine, the oil doesnt burn off as quick, it will look kinda of frothy, but it allows my coating to keep its texture without getting to hard. Fry your dark meat first, it will take longer to cook. Then put in your white meat. I use buttermilk, egg, and flour to coat, but I double it up so it will have plenty of coating. Hope this helps.

Answer 2

Well a couple of variable could be causing this..
One would be oil tempature. if oil is to hot it will over cook (harder) breading. To fry chicken you want to try and maintain 300-325 degree's. Also the typ of oil can contribute. Would suggest vegetable oil, which I have had most luck with, but lard works just as well.
The other is breading type are you just using pre sifted all purpose flour, or all purpose flour. Or is it bread crumbs and flour or combination? Seasoned all purpose flour is again what I have had most luck with. Is the buttermilk just buttermilk or did you make an egg wash with it. Plain buttermilk is better. Chances are though it's the oil tempature. If you don't already have one, invest in a fry/candy thermometer and give that a try. Hope this helps, let me know the outcome...

Answer 3

Fried chicken

Answer 4

Here is what I use. It comes out great.

Southern-Fried Chicken

1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard

1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.

2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels.

Answer 5

Fry it in lard until the coating is good and browned in a cast iron skillet. Once it's browned, cook until done in a 350 degree oven. Just pull the skillet of the burner and put it right in the oven until the meat reaches 160 degrees throughout and the juices run clear.

Answer 6

When it is nearly done, put a few tablespoons of liquid (water, broth, wine) in the pan, cover it tightly and steam for 5 minutes or so. That should soften the coating a little. Adjust the amount of liquid and time to get the desired crispness.

Bert

Answer 7

Try this,first dip the chicken in flour then in a mixture of milk and egg then back in flour again,this will make perfect fried chicken and not real hard and crunchy.You can season the flour also,and season right after taking them out of the oil.

Answer 8

when you double coat it, its meant to be crispier, thats what KFC does with their extra crispy, double coated buttermilk, but with their original its just one coat. so i suggest you just dunk it the butter milk then flour then in the oil.

Answer 9

I just put the lid on my chicken and cover it for a few minutes to soften it.

Answer 10

try single coating it.