The Ultimate Guide to Creating the Perfect Crispy Fried Chicken

Who can resist the allure of perfectly seasoned, crispy-crunchy fried chicken? It’s a classic dish loved by people all over the world, and for good reason. But if you’ve ever tried making it at home and ended up with a bland, dry, or soggy mess, don’t worry. I’m here to share my secrets to achieving the crispiest, juiciest fried chicken you’ve ever tasted!

Unleash Your Inner Fried Chicken Master

Making fried chicken may seem intimidating, but with the right techniques and a few key ingredients, you’ll be able to create a mouthwatering masterpiece in no time. Forget about needing a deep fryer – a trusty Dutch oven or a cast-iron skillet will do the trick perfectly.

The Magic of Buttermilk and a Little Corn Starch

One of the not-so-secret ingredients that will take your fried chicken to the next level is buttermilk. It adds moisture and tenderness to the meat while infusing it with a tangy flavor. And for that extra crispiness, we turn to Argo® Corn Starch. Trust me, once you try it, you’ll never go back.

The Crispy Fried Chicken Recipe

Ingredients:

  • Paprika
  • Oregano
  • Garlic Powder
  • Onion Powder
  • Cayenne
  • Salt
  • Pepper
  • Buttermilk
  • Chicken (whole or your favorite parts)
  • Flour
  • Argo® Corn Starch
  • Oil for frying

Instructions:

  1. Start by mixing all the spices together. Half of it will be used for the buttermilk brine, and the rest will be mixed with flour and corn starch for the coating. Submerge the chicken pieces in the buttermilk mixture, season generously with salt and pepper, and refrigerate for at least an hour.
  2. In a separate bowl, combine the flour, Argo® Corn Starch, and the remaining spice mix. Coat each piece of chicken with the flour mixture, pressing it into all sides to create a crispy coating. Shake off any excess flour before frying.
  3. Heat oil to 350 degrees F and fry the chicken in batches until golden brown and cooked through. Make sure to maintain the oil’s temperature for the perfect crust.
  4. Once fried, transfer the chicken to a wire rack set over a baking sheet to drain and cool.
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Tips for Perfection:

  • Don’t bread chicken straight from the fridge; allow it to rest at room temperature for about 30 minutes before coating and frying.
  • For maximum flavor, let the chicken marinate in the buttermilk brine for at least an hour or up to 24 hours.
  • Season both the brine and the coating mix generously with salt and pepper.
  • Use your hands to pack the flour mix onto the chicken, creating craggy bits for maximum crunch.
  • Be careful when shaking off the excess flour, ensuring you maintain a crispy crust.
  • Choose an oil with a high smoke point and use a deep-frying thermometer to maintain a steady temperature of 350 degrees F.
  • Avoid overcrowding the pan to prevent the oil’s temperature from dropping.
  • Drain the fried chicken on a wire rack to let excess oil drip off and preserve its crispiness.

Serving and Storing Your Fried Chicken

Once your fried chicken is cooked to golden-brown perfection, it’s time to enjoy it! Serve it with your favorite sides or use it to make a delicious sandwich. If you have leftovers, you can freeze them for up to three months. To reheat, allow the chicken to thaw in the refrigerator overnight, then reheat in the oven at 400 degrees F for about 15-20 minutes.

Discover the Joy of Homemade Fried Chicken

Making the crispiest, juiciest fried chicken is a skill that will earn you the admiration of friends and family. With a little practice and the right techniques, you’ll be able to recreate the magic of your favorite fried chicken joint in the comfort of your own home. So go ahead, try out this recipe, and prepare to delight your taste buds with the ultimate crispy fried chicken experience!

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Hungry for more mouthwatering recipes? Check out Rowdy Hog Smokin BBQ for tantalizing barbecue delights and other culinary inspirations!

Juicy fried chicken