Mastering Fried Chicken: The Ultimate Fryer Method

Frying chicken at home can be a daunting task, but it's actually pretty straightforward. You can use either a stove top or a deep fryer, and the process is essentially the same. The key to success is in the preparation: cut up a whole chicken into pieces, or buy pre-cut chicken; make a seasoned flour mixture; and prepare a buttermilk mixture. Coat the chicken pieces in the flour, then the buttermilk, then the flour again, and then fry in hot oil until golden brown.

Choosing your chicken pieces

If you're buying a whole chicken, it's recommended to cut it into a mix of white and dark meat, ensuring all the pieces are of even sizes. This will give you a nice assortment to work with. Cutting up a whole chicken can be tricky, so if you're not confident, it's best to buy pre-cut pieces or ask your butcher to cut it for you.

When it comes to the types of chicken pieces, you have a variety of options, including breasts, thighs, wings, and legs. You can also use boneless, skinless chicken breasts, but it's important to note that the skin helps the coating stick, creating a crispier outside, and the bone adds moisture and flavour. If you do use boneless chicken, you may need to adjust the cooking time accordingly.

For the most flavourful fried chicken, it's recommended to use chicken thighs and drumsticks, as they have more flavour and moisture than breast meat. However, you can also use a mix of different chicken pieces to cater to different preferences.

Once you've chosen your chicken pieces, it's time to prepare them for frying. This includes seasoning, marinating, and coating the chicken, which we'll cover in the next section.

Preparing the buttermilk mixture

The first step in making fried chicken is preparing the buttermilk mixture. This mixture will be used to marinate the chicken and give it a tender, juicy texture. It also helps the flour coating stick to the chicken, ensuring a crispy exterior.

To make the buttermilk mixture, you will need buttermilk, of course. You can also add some hot sauce to give it a little kick. It is important to use real buttermilk and not a substitute, as this will impact the flavour and texture of your chicken. In a large bowl, combine the buttermilk with the hot sauce and whisk until well combined. You can also add some salt and pepper to taste.

Once your buttermilk mixture is ready, it's time to add the chicken. Place your chicken pieces into the bowl with the buttermilk mixture, making sure they are fully coated. Cover the bowl with plastic wrap and place it in the refrigerator to marinate. For the best results, let the chicken marinate overnight, but if you're short on time, two hours is the minimum.

While the chicken is marinating, you can prepare the flour mixture for coating the chicken. In a separate bowl, combine all-purpose flour with cornstarch, salt, paprika, and black pepper. Whisk these ingredients together until they are completely combined.

Now that your buttermilk mixture and flour mixture are ready, you can start the process of coating the chicken. Take each piece of chicken out of the buttermilk mixture one at a time, letting any excess buttermilk drip off. Then, coat the chicken pieces in the flour mixture, making sure they are well coated. Shake off any excess flour and set the chicken aside to let the coating set.

Making the flour coating

Firstly, gather your ingredients. The exact measurements may vary depending on the recipe you are following, but you will typically need flour, salt, pepper, garlic powder, onion powder, and possibly other seasonings such as paprika, cayenne pepper, or dried herbs. You will also need a large bowl to mix the ingredients in.

For a standard flour coating, you will need around 2 cups of flour. If you want a crunchier texture, you can replace up to a quarter of the flour with cornstarch. Alternatively, you can use a gluten-free flour blend if you prefer.

Once you have measured out your flour, it's time to add the seasonings. Add a generous amount of salt and pepper to taste, and then add around 2 teaspoons each of garlic powder and onion powder. If you want a spicier kick, you can also add some cayenne pepper. For a more herby flavour, you can add some dried herbs such as thyme, basil, or oregano.

Mix all the ingredients together thoroughly until they are well combined. You can use a whisk or a fork to break up any lumps and ensure that the seasonings are evenly distributed throughout the flour.

Now you have your flour coating ready, it's time to prepare the chicken. Start by patting the chicken pieces dry with a paper towel. This will help the flour coating adhere better. Next, you can follow one of two methods:

• Method 1: Season the chicken pieces with salt and pepper, or a blend of your chosen seasonings. Then, dip the chicken into a bowl of buttermilk, and then into the flour mixture. Ensure the chicken is well coated, then shake off any excess.
• Method 2: Dip the chicken into a bowl of beaten eggs, and then into the flour mixture. Ensure it is fully coated, and then dip it back into the eggs and flour again for a double coating.

Finally, place the coated chicken pieces on a wire rack and allow them to air dry for around 10 minutes. This will help the coating stick to the chicken and ensure a crispier texture.

Frying the chicken

First, heat your oil. If you're using a deep fryer, heat the oil to 350°F. If you're using a skillet, heat the oil to 375°F. You want to make sure your oil is hot enough so that your chicken gets that crispy, golden exterior.

Next, prepare your chicken for frying. If you're using a wet batter, like a buttermilk mixture, dip each piece of chicken into the batter and let any excess drip off. Then, coat the chicken in a dry mixture, usually a combination of flour, cornstarch, and seasonings. Make sure each piece is thoroughly coated.

Now it's time to fry! Carefully place your chicken pieces into the hot oil. Don't overcrowd the pan or fryer, as this can affect the cooking and the crispiness of the coating. Fry your chicken in batches if necessary.

Cook the chicken until it's golden brown and cooked through. This usually takes around 7-8 minutes per side for smaller pieces and 12-14 minutes for larger pieces. The internal temperature of the chicken should reach 165°F to ensure it's cooked properly.

Once your chicken is cooked, remove it from the oil and place it on a paper towel-lined plate or wire rack to drain any excess oil. Let the chicken rest for at least 5-10 minutes before serving.

And that's it! You've now successfully fried your chicken. Enjoy your delicious, crispy, juicy fried chicken!

Storing and reheating

Fried chicken is best enjoyed fresh, but if you have leftovers, storing and reheating them properly can help retain the chicken's original texture and flavour.

Storing Fried Chicken:

• Allow the chicken to cool to room temperature before storing.
• Use a clean, airtight container or a resealable plastic bag.
• If using a container, line the bottom and sides with paper towels to absorb excess moisture and help the chicken stay crisp. Place another paper towel on top of the chicken before sealing the container.
• If using a plastic bag, create a makeshift vacuum seal by folding the bag over itself to remove excess air.
• Fried chicken can also be wrapped in aluminium foil, ensuring there are no air bubbles or tears in the wrapping.
• Store in the refrigerator, where it will stay good for up to four to five days.

Reheating Fried Chicken:

• Avoid using a microwave, as this can make the chicken soggy and dry.
• Preheat your oven to 350-400°F. Place the chicken on a baking sheet and cover with aluminium foil. Put it in the oven for around 12-15 minutes, or until the skin is crispy.
• Alternatively, use an air fryer. Preheat it to 350°F, and cook the chicken for about two minutes on each side. Be careful not to overcook, as this can dry out the chicken.
• If you have a lot of leftover chicken or prefer a crispier texture, you can deep-fry the chicken again. Heat oil to 300°F and cook each piece for a couple of minutes on each side.

Frequently asked questions