Fried chicken is a classic comfort food that has been enjoyed by millions of people around the world. Whether it’s the crispy, golden brown exterior or the juicy, tender meat inside, everyone has their own version of the perfect fried chicken.
But what if we told you that there were a few secrets to making the best fried chicken ever? In this blog, we have revealed 7 insider tips and tricks that will help you create the most delicious and mouth-watering fried chicken you’ve ever had.
From the right type of oil to the perfect temperature, these secrets will take your fried chicken to the next level. Read the entire blog to know how to make best fried chicken and get ready to make some finger-licking good fried chicken that will leave your taste buds craving for more.
Fried Chicken Origin
Most people believe that fried chicken was introduced to the United States by Scottish immigrants, but the dish actually has its origins in West Africa. West African cooks began frying chicken in oil. This tradition was brought to the Americas, and it eventually became a staple of Southern cuisine.
Today, there are many different ways to make fried chicken, but the traditional method is still the best. To make authentic Southern fried chicken, you'll need a cast-iron skillet and some good-quality lard or peanut oil.
The key to getting that perfect crispy crust is to make sure the oil is hot enough before adding the chicken. And be sure not to overcrowd the pan fry the chicken in batches if necessary.
Once you've mastered the basics, you can start experimenting with different flavourings and seasonings. But no matter what you do, always remember the secret to making the best fried chicken is simplicity.
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7 Secrets To Making The Best Fried Chicken Ever
Secret #1: The Right Flour
The key to making the perfect fried chicken is using the right flour. All-purpose flour is the most common type of flour used for frying, but it's not always the best choice. A better option is to use self-rising flour, which is a combination of all-purpose flour, baking powder, and salt.
Self-rising flour gives the fried chicken a light and airy texture, while still providing a crispy coating. It's also important to use good quality all-purpose flour for coating the chicken. This will help to create a thick and crunchy crust.
When frying chicken, always be sure to use fresh oil that's at the correct temperature. If the oil is too hot, the chicken will be overcooked on the outside and raw on the inside. If the oil isn't hot enough, the chicken will be greasy and not as crispy.
Secret #2: Soak the Chicken
If you want your fried chicken to be extra crispy, soak the chicken in a mixture of buttermilk and hot sauce for at least an hour before frying. This will help to tenderize the chicken and give it a nice flavour.
Secret #3: Use a Cast Iron Skillet
If you want to make sure your fried chicken is perfectly crisp, use a cast iron skillet. This type of skillet heats evenly and retains heat well, so your chicken will cook evenly on all sides. Plus, the extra-heavy weight of the skillet will help keep your chicken from sticking to the pan.
Secret #4: Preheat the Oil
If you don't preheat the oil, your chicken will be greasy and not as crispy. So make sure to heat the oil in a large skillet over medium-high heat before adding the chicken. You'll know the oil is ready when it's shimmering and hot to the touch.
Secret #5: Fry in Small Batches
If you want to get that perfect crispy coating on your fried chicken, make sure to fry it in small batches. Trying to fry too much chicken at once will lower the temperature of the oil and result in soggy, greasy chicken. So take your time, and fry up your chicken in small batches for the best results.
Secret #6: Keep the Chicken Moving
One of the most important things to remember when frying chicken is to keep the chicken moving. This means that you should constantly be turning and flipping the chicken pieces so that they cook evenly on all sides. If you let the chicken sit in one spot for too long, it will start to stick to the pan and burn.
Secret #7: Let it Rest
If you've ever tried to make fried chicken, you know that it can be a bit of a process. First, you have to bread the chicken, then you have to fry it, and then you have to let it rest. This last step is often overlooked, but it's actually one of the most important steps in making perfect fried chicken.
When you fry chicken, the meat inside the chicken breast can get overcooked and dry out. However, if you let the chicken rest for a few minutes after frying, the juices will have time to redistribute themselves and be re-absorbed into the meat, resulting in juicier, more flavorful chicken. So next time you're making fried chicken, don't forget to let it rest!
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If you follow these seven secrets to making the best fried chicken ever, you’re sure to have a delicious and juicy feast in your hands. With the right preparation and cooking techniques, fried chicken can be one of the most mouthwatering dishes that you can make for yourself and your family.
So don’t hesitate any longer; it’s time to take out those frying pans and cook up some amazing fried chicken!
FAQs1. What makes fried chicken crispy?
A crispy crust on fried chicken is made by coating the chicken with a seasoned flour mixture and then deep-frying it in hot oil until golden brown.
2. Is buttermilk necessary for making fried chicken?
Buttermilk is commonly used to soak the chicken in before coating it with flour to add flavour and tenderness. However, curd or milk can also be used.
3. What type of oil is best for frying chicken?
Peanut oil, canola oil, or vegetable oil are commonly used for frying chicken as they have a high smoke point and neutral flavour.
4. How do I know when the oil is hot enough to start frying?
The oil is ready to be used when it reaches 350°F. A thermometer can be used to check the temperature, or you can drop a small piece of bread in the oil, and it should start to brown within 60 seconds.
5. Can I reheat fried chicken?
Yes, you can reheat the fried chicken. The best way to do this is by reheating it in an oven set at 350°F for about 10-15 minutes or until it reaches the desired temperature. You can also refry it in oil, but this may make the crust soggy.