How Do I get Fried Chicken to be crispy ?

Question

Im latin (dominican/honduran) and i looove fried chicken..who doesnt?...lol...but i have tasted my husbands grandmother fried chicken, and its delicious!..she is from Jamaica...she's stingy with recipe's!!!..lol..but how can i get that crisp fried chicken without the smooth outside,but the outside crispy and the chicken WELL cooked on the inside WITHOUT burning the outside..i have been told to use corn meal vs the flour...they say thats where the trick is...please help...lol..i luuv to cook...XoXo

Answer 1

Wash and pat the chicken dry. That'll help the coating to stick.

Dip chicken in buttermilk, then dredge in flour and spices

Now dip chicken in whipped egg and dredge chicken in flour mixed with cornmeal and spices. The cornmeal helps prevent burning and adds a bit of crunch.

Fry in peanut oil, preferably in a pressure cooker. Why a pressure cooker? Because Colonel Sanders used a pressure cooker. Do you think your chicken's better than his? If it was you wouldn't be asking for advice, right?

When the outside is done, pop it into the oven to finish cooking. Turn it often, to keep it from burning in the oven.

While it finishes in the oven, boil some potatoes for homemade mashed potatoes. Make your gravy. Cook some green beans with a bit of ham-hock or jowl-bacon. Mmmm, yummy.

How do you know when your chicken's done? Some folks say its when the color is just right. Others say its when it smells right. Some say to stick a fork in it. Myself, I say its done when it reaches at least 165 degrees at the thickest part of the breast. I never used to temp my poultry. A bout with food poisoning will change that pretty quick.

Good luck, and enjoy!

Answer 2

French Fried Chicken

Answer 3

Jamaican Fried Chicken Recipe

Answer 4

Here is my favorite. Not Jamaican but nice and crispy.

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 or oil, lard will give the best flavor.

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

Use a 50/50 mixture of spuds(instant mashed potatoes) and flour with seasonings. Dip chicken.
Fill your skillet with cooking oil (enough for the chick to be half way submerged.) Heat oil until it is hot (a small drop of water will cause a splatter effect-it's ready) Add Chick, turn heat to medium and cover with a lid. Cook until brown to your liking and turn....cook the same brown. Keep turning as necessary so to keep the chicken even without burning. about 45min. When you can stick a fork in and out easily it should be done.
Now remove the lid and continue cooking until crispy. <---key to crispy chicken.

Answer 6

Season your chicken with salt and pepper. Beat an egg in with a cup of buttermilk. Dip you chicken in flour first, then the egg/buttermilk, then back in the flour. Fry it in hot oil about 2 inches deep over medium high heat. Do no cover. Turn it frequently to prevent burning and to get an even golden brown. To test for doneness near the bone cut into a piece to see if inside is done. If still a little too pink, put it in the oven at 400 degree F for about 10 minutes. Hope this helps

Answer 7

Heres my recipe.

I put some oil about an inch thick in the bottom of the frying pan.

Take your chicken and dip it in hot sauce then flour with all purpose seasoning then egg then the flour again and stick it in the oil. Let it fry untill both sides are gorlden and crispy. Then stick it in a frying pan with No oil or butter in it and put it on M heat with a lid on top so the middle can finish cooking. It has a GREAT taste and is still REALLY crispy!!

Goodluck!

Answer 8

I boil it first till its done then a get a big pot of oil. I like olive oil the best. But have used veggie oil.
Let it cool a bit to be able to handle the chicken get your pot nice and hot. Dip the chicken in a flour spice mixture. Roll the chicken until it is completely covered. Put the chicken in the pot to be fried. Take it out half way done and put in mixture again. Repeat! The more times you repeat the more crispy it will be. I usually do it about 2-3 times per chicken leg for the kids and my self. My husband likes it done about 4 times. Its also easier with legs but I have done it with breast and wings as well. (My husband will only eat breast.... Hes so picky!)

Answer 9

I'm not the best cook in the world, but I cook it slow with the lid on top. This cooks the inside of the chicken. Then when that's done, I take off the lid and turn the heat up a little. This cooks the outside. I'm not sure what kind of batter you use, but last time I tried frying chicken, I crunched up some corn flakes (yeah, the cereal) and used that instead of flour.

Answer 10

cook over low heat with the lid on for almost an hour or 45 minutes. Then take the lid off and chrisp it by cooking all the water out.
But start by dipping in beaten eggs to make it stickey.
Then roll in a mixture of 1 cup cornmeal and 1 cup flour.
Put the salt and pepper in the flour.
I know how to cook.