How to fry chicken

It’s a bright weekend morning, and the aroma of fried chicken wafts through the air, bringing back memories of family gatherings and summer picnics. As you sit at your kitchen table, thinking about surprising your loved ones with their favorite dish, you realize you don’t quite remember the steps to achieve that perfectly crispy golden-brown crust. Like many home cooks, you may find yourself asking: How can I fry chicken that not only tastes delicious but also captures that satisfying crunch? Let’s dive into the process so you can impress everyone with your culinary skills.

To fry chicken, start by marinating your chicken pieces in buttermilk for at least 1 hour or overnight for tenderness. Prepare a dredging station with seasoned flour, then coat each piece in the flour, shaking off excess. Heat oil in a deep skillet to 350°F (175°C) and carefully place the chicken pieces in the hot oil, cooking for about 10-15 minutes per side, or until the internal temperature reaches 165°F (75°C) and the coating is crispy and golden brown. Allow the fried chicken to rest on a wire rack to maintain its crunch before serving.

Frying chicken perfectly involves several steps to ensure both flavor and texture. Begin by selecting your chicken pieces; bone-in, skin-on parts like thighs and drumsticks work best for frying. For added flavor and juiciness, marinate the chicken in buttermilk, which tenderizes the meat and provides a great base for seasoning. You can enhance the buttermilk with spices such as garlic powder, paprika, or hot sauce for an extra kick.

While your chicken marinates, prepare your dredging station. Set out two shallow bowls: one with seasoned flour (a mix of all-purpose flour, salt, black pepper, and any other spices you prefer) and another for the egg wash (a whisked egg combined with a little water or milk). This will help in achieving that coveted, crispy coating.

Once your chicken is fully marinated and you’re ready to fry, heat oil in a deep skillet or fryer to 350°F (175°C). It’s crucial to maintain this temperature, as it allows the outside to crisp while cooking the inside thoroughly. Carefully add the chicken pieces without overcrowding the pan–this ensures even cooking and prevents the oil temperature from dropping too much.

Fry the chicken for about 10-15 minutes on each side, depending on the size of the pieces. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C) for safety. After frying, place the chicken on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving, allowing the coating to remain crispy. Pair your fried chicken with your favorite sides, and enjoy a true culinary triumph!