Fried chicken can seem intimidating—that hot oil means biz—but by following our trusty guide you will master it just like your favorite restaurant in no time.
Brine it.
A brine sounds fancy, but it's just the culinary term for a salty liquid. For fried chicken, we love marinating it in buttermilk-salt solution. Just remember the ratio 1 quart buttermilk: 2 tablespoons salt. The brine will permeate the chicken with flavor—and help it make the meat extra juicy.
The temperature of your vegetable oil is key.
The perfect temperature for frying chicken is 350º. The easiest way to monitor this temp is with a candy thermometer. Why is the temperature so important? If your oil is too hot, the crispy, crunchy crust will form on your chicken before the inside is cooked (no bueno). And if it's too cold, your chicken will cook before your skin is perfectly crispy.
Once you add your chicken for frying, the temp will drop a little. Make sure to monitor it and adjust the flame of your stovetop as necessary.
Make sure the chicken is dry.
Patting the chicken dry with paper towels ensures ultimate crispiness.
Go ham seasoning the flour mixture.
After you go through the hassle of frying, nothing is more disappointing than biting into an under-seasoned piece of chicken. When making your flour mixture for dredging, go hard on the seasonings. We like to do a mixture of paprika, garlic powder, and plenty of salt and pepper, but you can really use any of your favorite seasonings. A little cayenne for some kick or even Italian seasoning.
buttermilk
kosher salt
Mix of bone-in chicken thighs, breasts, and drumsticks (about 2 lbs.)
Vegetable oil, for frying
all-purpose flour
garlic powder
paprika
Freshly ground black pepper
large eggs
Flaky sea salt
honey
Dijon mustard
Judy Kim is a New York based food stylist, recipe developer, culinary producer and creative consultant.
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