how can i make my fried chicken more tender.everytime i try frying it the chicken becomes hard and tasteless?

Answer 1

Why in the world are you frying it, shake it in shake n bake and stick in the oven.
Unless you like the brand of chicken you've been making
Perhaps you love to fry food and have that grease coming at you every which way
No no no, Honey do it my way,try it once please.
And they all said Amen
God bless.

Answer 2

I'm thinking that you are probably cooking your chicken to death! Here are some ideas, in addition to the ones also mentioned in here:

1. Season chicken with kosher salt and fresh ground pepper before frying.
2. Mix 1 cup flour with 1/2 cup Italian bread crumbs, 1/2 tsp red pepper flakes, and 1/2 tsp garlic powder.
3. Mix 1 cup milk with 2 eggs, 1 tsp salt, and 1 tsp worcestershire sauce.
4. Heat 1/2 inch vegetable oil in heavy skillet over medium heat until hot. You can test this by dropping a bit of flour into the mix and seeing if it sizzles.

Take seasoned chicken and dip in milk mixture. Roll in flour mixture and repeat, dipping again in milk and then flour. Shake off excess flour and place chicken in hot oil. Cook only a few pieces at a time so that the oil stays the same temperature. Turn each piece after 6 - 7 minutes on each side, or when golden brown. Drain and enjoy.

Answer 3

2 tricks.

1 - lower the oil temp to 325 - 350 f and cook slowly until done
2 - my preference is to cook at high 400 f for a minute. store in the fridge until right before I need it and the high heat used to blanch your "kfc", protects the moisture inside the bird, sealing it. Cook at 350 f until fork tender. Just don't Pierce it too may times. This will leek the precious juice from within.
Good luck

Answer 4

i cook my chicken in the oven, 350 for an hour..... then i let it cool and just before i am ready to serve it i fry it up . it is tender and also has the fried chicken taste. all my family and friends love it, it is tender and tasty

Answer 5

The chicken needs to marinate for at least a day, so plan accordingly.

MARINADE AND COATING
2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces,
skinned (except wings)

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder

In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne, and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne, and 1 1/2 teaspoons black pepper in 13x9x2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.

FOR FRYING
5 cups (or more) peanut oil

Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken).

Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.

Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken.

Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

Answer 6

dip in buttermilk,then seasonedflour pat it on dip in butter milk and flour again,pat it on pan fry till brown on both sides (I use marg and oil. Then place in oven to finish.350 oven for 45min to 1 hour. The buttermilk helps keep it very moist.

Answer 7

I would coat the chicken with plain flour and cook it slower than usual.
X D

Answer 8

Only fry it until it turns golden and then finish cooking it in the oven.

Answer 9

A third trick - is to bread your chicken in *cake* flour. It ends up much less crispy.

Answer 10

Marinate it overnight in buttermilk....the acid will tenderize it....
it really makes a difference try it!