6 Ways To Make Fried Chicken Recipe

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I experimented with lots of recipes over the years lớn find the best crispy fried chicken. This is it! It"s bits và pieces of hints I have heard over the years. It"s more a matter of preparation and cooking method!


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This is the only crispy fried chicken recipe you'll ever need. Why? It combines all the tried-and-true tricks khổng lồ ensure the juiciest, most flavorful, crispiest chicken every time.

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Dotdash Meredith Food Studios

What Makes This Fried Chicken So Crispy?

There are a few reasons this crispy fried chicken works so well:


· Allowing the buttermilk-flour mixture to come to a paste-like consistency is key to a crispiness on the outside & juiciness on the inside.· Most fried chicken is cooked at a high temperature throughout the frying process. This one, however, only starts at a very high heat — after browning, the heat is reduced for about 30 minutes. You'll turn up the temperature again at the end, locking in that crispy texture.· Paprika adds smoky flavor và has a low smoke point, which helps with browning the chicken.


Crispy Fried Chicken Ingredients

Here's what you'll need to lớn make the best, crispiest fried chicken of your life:


ChickenCut a four-pound whole chicken into pieces or purchase four pounds of breasts, drumsticks, wings, legs, and/or thighs at the grocery store.


ButtermilkAcidic buttermilk tenderizes the chicken without making it too tough. Also, it helps the flour mixture stick lớn the chicken.


FlourAll-purpose flour gives the buttermilk và seasonings something khổng lồ stick to, while ensuring a wonderfully crispy crust.


SeasoningsThis crispy fried chicken recipe calls for paprika (which helps with browning), salt, và pepper. You can showroom more spices and seasonings lớn taste.

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RainbowJewels

You'll find the step-by-step recipe below, but here's a brief overview of what you can expect when you make this crispy fried chicken:


Make the Breading

Combine the flour, paprika, salt, & pepper in a zip-top bag. Seal the bag and shake until well-combined.


Dredge the Chicken

Pour buttermilk into a shallow bowl, then dip the chicken (on both sides) until it's completely soaked in buttermilk. Place the soaked chicken in the bag with flour mixture, seal, & shake well lớn coat. Transfer the coated chicken khổng lồ a baking sheet, và cover. Allow the flour coating lớn become a paste-like consistency.


Fry the Chicken

Pour the oil in a skillet và bring it lớn high heat. Brown the chicken on both sides, then reduce the heat, cover the skillet, and cook for about 30 minutes. Remove the cover, return the heat khổng lồ high, and fry until extra crispy. Drain the chicken on paper towels.


What to Serve With Fried Chicken

Looking for delicious inspiration for fried chicken sides? We"ve got you covered with our collection of 15 Classic Side Dishes for Fried Chicken. Here"s a preview of what you"ll find:


How to lớn Store Fried Chicken

Let the fried chicken cool before storage to lớn prevent bacteria growth. Place it in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate for up to lớn four days. Reheat in the microwave or in the oven.


dienmayducminh.com.vn Community Tips and Praise

"Great recipe & great technique," raves Ebcook. "Had no idea letting batter become paste like and then covering while frying would make such a difference! Definitely a keeper."


" crisp và juicy chicken every time," according lớn Nicole. "Made it twice now, both times turned out great. I marinate the chicken first for more flavor, but the actual frying technique works like a charm."


"This is now my favorite fried chicken recipe," says Renee Ann Galvan. "The only thing I did differently was add garlic powder and crushed red pepper to lớn give it a little heat."


1 (4 pound) chicken, cut into pieces

1 cup buttermilk

2 cups all-purpose flour for coating

1 teaspoon paprika

salt and pepper to taste

2 quarts vegetable oil for frying


Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt và pepper lớn taste (paprika helps lớn brown the chicken).


Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag và shake lớn coat well. Place the coated chicken on a cookie sheet or tray, & cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!


Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat & cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue lớn fry until crispy.


Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.


Editor"s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time và temperature, ingredient density, và the specific type of oil used.