For generations, people from all over the world have enjoyed fried chicken as a tasty and iconic comfort food. When cooked right, the chicken is crispy and golden brown on the outside while staying very juicy and moist on the inside. Making fried chicken at home might seem hard at first, but it’s actually pretty easy once you know a few basic tricks. In this article, I’ll show you how to cook fried chicken perfectly every time.
Selecting the Chicken
The first step is choosing the right chicken. Choose bone-in, skin-on chicken pieces for the best taste and texture. The bone helps keep the meat juicy, and when you fry them, the skin gets very crispy.
- Chicken thighs
- Chicken legs
- Chicken wings
- Chicken drumsticks
- Split chicken breasts
You can buy these cuts individually or simply purchase a whole chicken and cut it into pieces yourself. Chicken thighs and drumsticks are excellent choices as they stay so moist during cooking.
Buttermilk Brining
Before frying, I highly recommend brining the chicken in buttermilk. This tenderizes the meat and infuses it with tangy flavor. Simply submerge the chicken in buttermilk and let it soak in the fridge for 2-24 hours. For extra flavor, you can add hot sauce, garlic, herbs and spices to the buttermilk brine.
Breading the Chicken
After brining, remove the chicken and pat it completely dry. Next, set up your breading station. You’ll need three bowls or dishes:
- Bowl 1: All-purpose flour mixed with salt, pepper, herbs and spices
- Bowl 2: Beaten eggs
- Bowl 3: Breadcrumbs (panko or Italian-style)
Each piece of chicken should be dipped in flour, then egg wash, and finally breadcrumbs. Do this for all three pieces at a time. Let the breaded chicken rest for 10-15 minutes before frying. This helps the coating adhere better.
Frying the Chicken
Heat at least 2 inches of frying oil in a heavy pot or Dutch oven to 350°F. Good oils for frying include vegetable, canola or peanut due to their high smoke points. Carefully add a few pieces of chicken at a time, being careful not to overcrowd the pot. Fry for 12-15 minutes, flipping occasionally, until the coating is crispy and golden brown.
Check with a thermometer to see if the temperature inside reaches 165°F. Place the fried chicken on a wire rack or a plate lined with paper towels to drain. Let it rest for 5-10 minutes before serving. This lets the chicken finish cooking and the extra grease drain off.
Serving Suggestions
Fried chicken is delicious on its own but also pairs well with many classic side dishes including:
- Coleslaw
- Biscuits
- Mashed potatoes
- Mac and cheese
- Baked beans
- Collard greens
- Corn on the cob
For even more flavor, try drizzling hot honey or ranch dressing over the fried chicken before serving. Enjoy this crispy, juicy fried chicken fresh from the fryer or even at room temperature. Leftovers can be stored in the fridge for up to 4 days. Reheat in the oven or microwave, just keep in mind the skin will soften.
With the right technique and a simple breading procedure, you can now fry up the perfect chicken at home. From the buttermilk brine to the ultra crispy coating, follow these tips for sensational, foolproof fried chicken worthy of any picnic or potluck. Now grab your cast iron skillet and enjoy this delicious Southern favorite.
Want to learn a flawless technique for frying chicken?
You’ve come to the right place. My methodology comes from the one and only Edna Lewis— the renowned American chef, teacher, and author who helped refine the American view of Southern cooking. The result is the perfectly moist, crispy fried chicken of your dreams.
Shun’s boning knives are perfect for trimming the silver skin from a tenderloin or roast or even making your own cutlets. The narrow blade reduces the drag as you cut against the meat, so cutting is fast and easy. When it comes to filleting fish, the blade’s six-inch length is just right to glide through the body of the fish, quickly removing bones and skin.
Once again, I’m using the shears! They are a tool I can’t live without.
This Chinese cleaver is a large, squared knife with a very wide blade. It is a multi-purpose knife—the Chinese answer to a chef’s knife. It’s especially useful for processing vegetables, especially larger ones such as cabbage. Yet this cleaver is nimble enough for almost every kind of cutting and slicing, from fruits and vegetables to a full array of proteins.
In this video, you’ll learn:
- One 3-4 pound chicken, cut up into 8 pieces
- 2 cups buttermilk
- 3 tablespoons AZ
- Salt
- Pepper
- 2 cups all-purpose flour
- 3 tablespoons sea salt
- 2 tablespoons ground black pepper
- 2 quarts canola oil
- 4 pieces bacon
Wash and dry the chicken parts. Season well with sea salt and freshly ground pepper. Place chicken in a zip-top bag or large mixing bowl, cover with the buttermilk. Season with my Lemon & Shallots spice blend and marinate overnight in the fridge.
Drain chicken parts, discard buttermilk. Reserve chicken.
Preheat oil to 365 degrees F in a large deep cast iron skillet or wok over medium heat.
Place flour, the sea salt and ground black pepper in a large paper shopping bag, mix well. Add chicken parts to the bag, fold top down and shake bag to coat chicken thoroughly.
Add the chicken and bacon slices to the hot oil, frying in batches if necessary to avoid crowding. Fry for 20-22 minutes, turning 2 or 3 times depending on the pieces, until chicken is brown and cooked through. The pieces should be at least 150 degrees inside for white meat and 165 degrees for dark meat. Breasts take less time to cook than dark meat pieces, so save those for last. Be sure not to crowd the pan, and keep oil at 365 to 370 degrees.
Drain on paper towels and let rest for 20 minutes. Season with sea salt. And serve.
How to Make Crispy Old-Fashioned Fried Chicken (Best Ever) | Julia at Home
FAQ
What to serve with fried chicken?
Combos will be served with choice of fried rice or noodles + beverage Hard boiled eggs simmered in flavorful gravy Scrambled egg in onion. Scrambled egg in onion. Chicken wings cooked in spicy and tangy gravy. Richly flavored aromatic curry with marinated chicken pieces fried in a delicate blend read more Fried chicken served in a spicy gravy.
What are the best fried chicken sides for dinner?
When it comes to fried chicken for dinner, the sides are just as important to the meal as the main dish (one cannot live on fried chicken alone!). There are Southern-style buttermilk biscuits and creamy mashed potatoes among these fried chicken sides that are sure to be a hit with everyone.
What goes well with fried chicken wings?
Pickles and Celery: Classic accompaniments like pickles and celery sticks can provide a crunchy and tangy contrast to the rich and saucy wings. Beer: They go great with cold beer if you’re serving the wings at a sports game or a casual get-together. The combination of hot wings and a cold brew is a favorite for many.
What are the steps to fry a chicken?
Fry the Chicken Pour the oil in a skillet and bring it to high heat. Brown the chicken on both sides, then turn down the heat, put the lid on the pan, and cook for 30 minutes. Remove the cover, return the heat to high, and fry until extra crispy. Drain the chicken on paper towels.
How to make fried chicken in 5 steps?
- Step 1: Marinate the chicken in buttermilk. Taste of Home. …
- Step 2: Mix the seasoned flour. Taste of Home. …
- Step 3: Coat the chicken. Add the chicken pieces, one at a time, and turn to coat them in seasoned flour. …
- Step 4: Let it rest. Taste of Home. …
- Step 5: Deep-fry the chicken. Taste of Home.
Do you do egg or flour first for fried chicken?
For frying chicken, you typically coat it in flour first, then egg, and then flour again (or breadcrumbs).
How do you fry chicken in the oven?
Dredge chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour oil into a large baking dish; add the breaded chicken thighs and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes.