Don't use olive oil or butter—they both have lower smoke points. Our favorite way to make fried chicken is using a buttermilk brine. Mix up your buttermilk brine or just use straight buttermilk feel free to customize it with your favorite hot sauce!
This step tenderizes the chicken and adds tons of flavor. You probably already have everything you need! Southern cooks often use a cast-iron skillet to make fried chicken, but if you're just learning how to fry, you may want to use something deeper.
Try a Dutch oven : It conducts heat well and has higher sides to keep the oil contained. You should have long tongs on hand to add the chicken to the hot oil and take it out—this will help reduce any splattering. It's also useful to have two kinds of thermometers: A deep-fry thermometer or candy thermometer can be used to test the oil temperature and a meat thermometer is good for checking the internal temperature of the cooked chicken.
Set up a fry station: Fill your Dutch oven with oil and attach a deep-fry thermometer to the pot before you turn on the heat. Have your chicken breaded and ready to go, then use long tongs to carefully lower the chicken into the hot oil and take it out—you want to keep your hands as far away from the oil as possible. The good news is that most of this time is hands-off! Ree's Life. Food and Cooking. The Pioneer Woman Products.
Type keyword s to search. Mike Garten. What kind of chicken should I buy? What kind of oil should I use? Do I need to brine chicken before frying?
Do I need special equipment for frying chicken? How should I safely fry chicken at home? How long does it take to fry chicken? Advertisement - Continue Reading Below. Carving Chicken. Shredding Chicken. Chicken Cooking Tips. Chicken Recipes. Baked and Roasted Chicken Recipes. Grilled Chicken Recipes.
Herbed Chicken Casserole. Oriental Stir Fry. Chicken Breast Recipes. Roast Lemon Chicken With Vegetables. Chicken Burrito. Easy Chicken Wings. Chicken Enchiladas. Chicken Casserole Recipes. Chicken and Rice Casserole. Slow Cooker Chicken Noodle Soup. Jamaican Jerk Chicken. Chicken Wing Recipes. Slow Cooker Chicken and Rice. Grilled Chicken Thighs.
Homemade Chicken Noodle Soup. Oven Baked Chicken and Vegetables. Follow Us! Beef Cooking Times. Chicken Cooking Times. Cooking Temperature and Time. Food Substitutions. Ham Cooking Times. Lamb Cooking Times. Pork Cooking Times. Turkey Cooking Times. Popular Recipe Pages. Recipe Search.
Seasonal Recipes. Our Newest Recipes. Recipes A to Z. Grilling Cooking Tips and Advice. Seasonal Cooking Tips. For a basic chicken brine, simply dissolve 4 tablespoons kosher salt in 4 cups lukewarm water.
Add the chicken to the solution, cover and place in the refrigerator for a few hours and up to overnight. You might add a few tablespoons of sugar to the mixture, along with some fresh herbs or chopped garlic. For many fried chicken aficionados, the only acceptable brine is made with buttermilk.
To make one, dissolve 2 tablespoons kosher salt in 4 cups fresh buttermilk , along with a healthy grind of black pepper. Add the chicken to it, cover and place in the refrigerator for a few hours and up to overnight. Put 2 cups pickle juice into a large bowl and add the chicken to it. Cover and place in the refrigerator for a few hours and up to overnight, turning a few times along the way. The result is shockingly flavorful, juicy meat.
Combine 2 cups cola in a large bowl with 1 tablespoon kosher salt , 4 cloves chopped garlic , 8 sprigs fresh thyme , and a tablespoon or more of hot sauce. Add the chicken, cover and place in the refrigerator for a few hours, turning a few times along the way.
The cola adds a caramel hue and distinctive sweetness to the meat, but after more than a few hours it begins to degrade it, too. Proceed with caution! Cider brine: For a sweet, almost autumnal fried chicken, dissolve 4 tablespoons kosher salt in 2 cups apple cider.
A shatteringly crisp crust is a hallmark of great fried chicken. You achieve that by covering the exterior of the meat and skin with starch before cooking.
The easiest method for dredging chicken is simply to place the parts in a big paper bag filled with flour that has been seasoned with salt, pepper and occasionally paprika or hot pepper ; close the bag; shake it a few times, and then carefully remove each piece and shake off the excess flour before frying.
You can of course use a large bowl in place of the bag. Just dredge the chicken pieces through the seasoned flour and proceed as directed.
Not all cooks use all-purpose flour to coat their chicken. Alternative starches include gluten-free flours , bread crumbs , the larger Japanese bread crumbs known as panko , cracker crumbs and potato starch.
Other coatings include — really! Whatever starch you use, the precepts remain the same: dredge the chicken in it, then shake off the excess, then fry.
A few tips: Use tongs to turn the chicken a few times while it cooks. And, crucially, do not crowd the pan. You want plenty of oil surrounding each piece of chicken, but not so much that it spatters everywhere. Time was, people fried chicken in shortening. Some fry in lard, others in oil, or in a combination of the two. What you want is an oil that has a high smoke point, which means that it can be heated to a high temperature without burning.
Olive oil and butter have low smoke points. Do not use them for fried chicken.
0コメント