Thursday, April 24, 2014

Faye-Tucky Crispy Southern Fried Chicken

A special treat - Crispy Southern Fried Chicken.

There are many ways to cook fried chicken.  If you want juicy meat with lovely crispy coating use chicken with skin on.  It seals juices in and the coating sticks to the skin well.

I use flour, vegetable salt, any dry seasoning and herbs preferred - eg., if you like it spiced add chili powder and/or cayenne pepper, ground peppers (See 2012 version with suggested spices at Soak chicken pieces in sour milk or buttermilk overnight.  Can also use a salt and/or honey brine.

Place seasoned flour in bowl, beaten eggs, 2nd coating mixture - either flour again or breadcrumbs (your preference).  Take each chicken piece and coat with flour, dredge in egg then final coating. Allow to rest - if not ready to cook immediately can put in fridge.  When ready to cook place coated chicken pieces into the heated oil - turn when bottom side browned. When all golden brown transfer to a wire rack or onto paper towels to drain off excess oil.  Serve alone or with mashed potato, coleslaw and gravy.

  • temperature of the oil and the actual steps of frying
  • oils with a high smoke point - peanut oil is good
  • heavy pan for even heat distribution and reliable frying (cast iron is good)
  • oil should be about one inch deep in the skillet, comes about halfway up the chicken
  • oil good and hot before adding the chicken: about 350 degrees F (75 degrees C)
  • carefully lower chicken pieces into the oil skin-side down
  • fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.

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