Mistake: Frying the breasts whole.Cutting each breast in half crosswise will prevent the white meat from drying out and help all of the pieces cook at the same rate. Simply place the seasoned flour in a plastic zip-top bag, add the chicken in batches (don't overfill the bag), and seal it. Learn how to season this Southern kitchen staple in five easy steps. Simply throw your seasoned flour into a large resealable plastic bag, add the chicken pieces, and shake gently—once! The key is to maintain that temperature between 300˚ to 325˚ as you fry the chicken. No matter how amazing your crust is, nobody will want the dried out chicken underneath. Are you using flour or cornstarch for breading? Time will vary depending on the size of the pieces; around 16 minutes for breasts, and 12 minutes for legs and thighs. Frying chicken at the wrong temp can result in all sorts of sad feelings. Be sure to drain and rinse the brine when you're ready to fry to prevent overly salty chicken. Your goal is to have flavorful meat and crust. The key is to maintain that temperature between 300˚ to 325˚ as you fry the chicken. You could also make a lime chicken tortilla soup if you have access to decent stock, but you do not want to add the chicken till the last minute or it will be tough and dry. Southern Living is part of the Meredith Home Group. I made some fried chicken and used a bit too much adobo seasoning and as a result the chicken was so salty and nobody wanted to eat it. A high-sided cast-iron skillet will give you the best crispy texture and also make it easier to turn the chicken in the pan as it cooks. From the brining to the dredging to the frying, Southern-style fried chicken is a true labor of love. Add up to ¼ cup of bacon drippings to infuse the oil with deliciously smoky flavor. salt) or buttermilk. If you're not covering your pan during frying, you may find that your chicken isn't as crisp as it could be, or not as evenly cooked. Bon Appétit recommends using a 50/50 ratio of cornstarch to all-purpose flour, and promises that it will give your fried chicken an "audibly crunchy, beautiful browned exterior. Once the chill is off, put the chicken on top of a wire rack on a baking sheet, and cook in a 400 degree oven. Please get yourself a meat thermometer and make sure your fried chicken is safe to eat. An eight-hour soak is ideal. To combat this conundrum, give your chicken its usual dunk in the hot oil, then remove it as you normally would (just don't overcook it). There should be enough space to easily turn the pieces in the pan. Looks like you're using new Reddit on an old browser. This helps render the fat and water from the chicken for crisp crust and evenly cooked meat. Next time perhaps put it in some kind of cream sauce? As the chicken fries, pop a lid on top.
No need to dip your chicken in flour more than once. Look for a bird that's about 2 ½ to 3 pounds. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, 140 Thanksgiving Side Dishes That’ll Steal the Show, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. It'll allow the moisture of the chicken to soak through the breading, and it makes it super tacky, allowing the breading to stick to the meat itself.". When the chicken hits the pan, you want to start out with very hot oil—around 360˚.