Caitlin Bensel, Food Stylist: Torie Cox
1.
Frying The Breasts Whole
When it comes to chicken all pieces are not created equal.
These days especially, chicken breasts are quite outsized in comparison to legs and thighs.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
To remedy this, be sure to cut each breast in half crosswise before dredging and frying.
Frying pieces that are similar in size will help all of the pieces cook at the same rate.
Skipping The Brine
We’ve all tasted fried chicken that’s salty on the outside, but bland inside.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
That’s where brining comes in.
Brining is a lot like marinatingit helps tenderize and flavor the meat.
An eight-hour soak is ideal.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Let your brined chicken come to room temperature after soaking in fridge.
This way it doesn’t cool the oil as much when it hits the pan.
While you might be tempted to use a bowl to toss the chicken and flour together, don’t.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Shake to evenly coat, and repeat with the remaining chicken.
This easy method keeps your hands from getting gummed up with breading.
We’re not talking much herea tablespoon or two at most.
Shake it together well until the dredge is slightly pebbly.
This helps form the craggy and crispy bits all over the chicken that we love so much.
Unless you’re frying chicken for hundreds of people, you don’t need to use a deep pot.
Plus, cast-iron skillets heat evenly and retain heat better than other pans.
Choosing The Wrong Fat
Frying is not the time to reach for the fancy olive oil.
Want to make your chicken truly over the top?
Add up to one-fourth cup of bacon drippings to infuse the oil with a deliciously smoky flavor.
Frying At The Wrong Temperature
Oil temperature is the key to amazing fried chicken.
You want to start out with very hot oilaround 360 degrees Fahrenheit.
When the chicken hits the pan, it should start sizzling immediately.
If it doesn’t remove the chicken and wait until the oil is hot enough.
It’s important to maintain the temperature between 300 to 325 degrees Fahrenheit as you fry the chicken.
This range will cook the chicken through without burning the crust.
Too low = greasy chicken.
A deep-fry thermometer makes keeping the oil at the right temperature a breeze.
Overcrowding The Pan
Impatience is the enemy of good fried chicken.
Always fry your chicken in batches so it browns evenly.
There should be enough space to easily turn the pieces in the pan.
Don’t move thechickentoo much while it is cooking.
You want it to turn deep golden brown on all sides.
