How to make perfectly moist fried chicken?

Question

Using boneless skinless chicken breast. Everytime i try to fry chicken, i burn it or it gets really dry.

Answer 1

My sister makes the best fried chicken!!! She marinates iit in yougurt or buttermilk or milk "soured" with lemon or vinegar, mixed with garlic and s& p. (She puts it all in a plastic bag, first, then puts in the chicken and mushes it up.)
She uses two big frying pans that have lids, and then she usually drains the chicken, dips it in flour, then beaten egg, then either back in the flour or a crunchy alternate like crackers or bread crumbs...if she's short on either, she mixes them all together. We like montreal chisken spice, so a liberal shaking of that gets mixed in. It intensifies with cooking, so be modest; yu can always salt it later, if you must.
Then, she uses enough oil to come up the pan a bit, like, I don't know, the depth of half a finger joint? It is usually pretty hot to start off, and once the chicken is browned all over, she reduces the heat to medium, and cook the pieces until "done" tested with a knife point at their thickest part, which varies depending on your chicken, so I would start testing at 15minutes, and go from there.
My mom aways swore by part bacon fat in her chicken cooking, and my friend, whose dad raises ducks, always uses part duck fat.
I just noticed you only use boneless breasts...they will take way less time to cook, once they are browned, I'd check after 5 mintues.

Answer 2

Moist Fried Chicken

Answer 3

ok, heres a few tips that may help you....

1) always marinate your chicken for at least 24 hours. and if its frozen, dont start that 24 hours until it thaws. your chicken needs to absorb some moisture and flavor.

to do that, you just thaw out some breasts. put them in a ziplock bag and fill it with marinade. if you dont know what to use, experiment! everyone has different tastes, and its hard to go wrong. for a starter marinade, try using italian dressing.

2) about 1 hour before you cook your chicken, and while it is still in the bag with the marinade, massage the breasts. you'll see that the breasts vaguely resemble a leaf. massage along that center line. that will help break apart some of the stuff that holds the breast together. if done correctly, the breasts will now lay flatter, and possibly thinner.

3) make sure you use a decent amount of marinade in the pan when you fry it. the chicken will burn if you let the pan dry out, or if you fail to keep the chicken moving. occasionally flip the chicken and move it around the pan. every time you flip the chicken, put just a little more of your marinade on top of the chicken, so it can soak into the chicken. that will keep a lot of the moisture in.

4) cook your chicken slowly. depending on how much time i have, ill cook the chicken for 30-45 minutes. ill cook the chicken on a low setting, medium at the most.

to keep really moist chicken, you'll not want to poke it or cut it at all. unfortunately, that makes it pretty hard to tell when its done. the first few times you try it, cut the chicken open at the thickest part when you think its done. see if the juices are pink or clear. also, see if the meat is white or still pink. after a few times cooking chicken, you'll just know without needing to cut it open.

good luck!

Answer 4

When I make fried chicken, I don't bread it. I just use the chicken breast, and I use whatever sauces/spices sound good. I put the chicken in a skillet with olive oil, and I do a "quick fry" on each side of the chicken, just until the outside is white/cooked. Then I flip it back over to the "down" side, and turn the heat WAY down, to about a med-low. I cover the skillet, then let the chicken cook until it's cooked the whole way through. I check it every 5 minutes or so, just to make sure I don't overcook it. The quick fry sort of seals the outside of the chicken, so the juices don't leak out as much. Hope this helps, and don't forget--just experiment in the kitchen. Good food is what YOU like, not what some magazine says is good.

Answer 5

Double Dip it !!

Let your pieces come to room temp, dip in milk, egg, and your crumb mixture, then repeat. Some people even put it in to cook for a few minutes & then redip.

Cook in DEEP oil, at least 1/3 of an inch, and use med-high heat. It should be sizzling pretty good, but not burning.

Don't turn any more than necessary, about 15-18 minutes on a side should do it.

Answer 6

Try this instead. Use a timer so you will get to know your oven and keep an eye on them. You are using too high heat and are overcooking them.your way.

I would suggest you put them under the grill, about 8" from the top element and grill for about 7 minutes each side. (3/4"-1" thick)
Add a few more minutes if they are thicker.
Use a rack in the roasting pan to catch the fat as it drips out.

Answer 7

You must be cooking it with the fire to high, and letting it cook too long.

If you let it cook too long, it will dry out. if you have the heat too high, you will burn it.

1. Heat your grease on MEDIUM heat (closer to low than high)

2. Wait until the grease is hot, then drop the chicken.

3. Boneless, skinless chicken breast don't take long to cook. After about 7-10 minutes, take a knife and cut one in the middle to see if its done. If it's still pink, it's not done.

Also, are you coating it in flour? There's no skin, so you can't just drop them in the grease "as is". You need to coat it with either flour, egg, or egg and breadcrumbs.

Good Luck.

Answer 8

This Site Might Help You.

RE:
How to make perfectly moist fried chicken?
Using boneless skinless chicken breast. Everytime i try to fry chicken, i burn it or it gets really dry.

Answer 9

Brine them for a few hours first. Lots of salt, a bit of sugar some peppercorns, garlic and onion powder and enough water to cover. Pat dry and dredge in seasoned flour. Fry in oil 325F til done. Consider bone in chix next time I find them more flavorful. Hope this helped a bit

Answer 10

Get some olive oil, heat it on a medium flame, next season the chicken breast with salt to taste, cook it on each side.
Watch it and lower the temperature if you feel its to high.