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Fried Chicken Tips
- Soak the chicken in buttermilk overnight to tenderize and marinate.
- Place the flour and spices in a brown bag and shake chicken in it to coat.
- Fry the chicken in two inches of vegetable or peanut oil at 350 degrees.
- Chicken is done when it turns golden brown.
- Season the hot chicken with additional salt, if desired.
- Chicken can be served hot, warm or cold.
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Page revenue is subject to change as we obtain data from our partners
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Fried Chicken Tips
- Soak the chicken in buttermilk overnight to tenderize and marinate.
- Place the flour and spices in a brown bag and shake chicken in it to coat.
- Fry the chicken in two inches of vegetable or peanut oil at 350 degrees.
- Chicken is done when it turns golden brown.
- Season the hot chicken with additional salt, if desired.
- Chicken can be served hot, warm or cold.
</note>- by Denise Ryan
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Introduction
- It's golden brown and crispy on the outside, juicy and tender on the inside. Fried chicken is a great meal with it's hot and the perfect late-night snack straight from the fridge. Once you learn how to make your own, you'll love experimenting with new ingredients to give your chicken a boost of flavor and texture.
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Ingredients
- 2 to 3 pound frying chicken, cut into 8 to 10 pieces
- 3 cups flour
- 1 quart buttermilk
- 1/2 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon pepper
- Vegetable oil or peanut oil for frying
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Making Fried Chicken
- Follow these simple steps to prepare and fry the chicken in less than an hour. In addition to the cooking time, however, you may also wish to pre-soak (or "brine") the chicken for several hours or even overnight, which will tenderize and marinate the chicken.All Recipes: Perfect Fried Chicken
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Soak the Chicken
- Wash the pieces of chicken and pat them dry.Recipezaar: Buttermilk Southern Fried Chicken
- Stir buttermilk and cayenne pepper in a large bowl.Martha Stewart: Mahogany Fried Chicken
- -You can also add more flavorings like chopped onions, herbs and paprika to the buttermilk.Simply Recipes: Buttermilk Fried Chicken (August 8, 2007)
- Place the chicken into the buttermilk, ensuring it's coated, cover with plastic wrap and refrigerate overnight or at least for six hours.Martha Stewart: Mahogany Fried Chicken
- -If you don't mind a two-day process, make the chicken even more tender by refrigerating the chicken in salt and water the first night and in the buttermilk mixture the second.Martha Stewart: Fried Chicken 101
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Batter the Chicken
- Mix the flour, salt and pepper in a shallow dish.Martha Stewart: Fried Chicken 101
- Press chicken pieces into the flour mixture, then tap off excess coating.Martha Stewart: Fried Chicken 101
- You can also put the flour and spices in a double-layered brown paper bag or freezer bag.Food Network: Fried Chicken Recipe
- -Place the chicken into the bag a few pieces at a time and shake them to coat with the flour mixture.Food Network: Fried Chicken Recipe
- Put all of the battered and coated chicken pieces in the refrigerator to rest for 15 minutes.Food Network: Fried Chicken Recipe
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Fry the Chicken
- Heat about two inches of oil in a heavy skillet until it reaches 350 degrees F.Martha Stewart: Mahogany Fried Chicken
- Add the chicken to the oil only three or four pieces at a time.Food Network: Fried Chicken Recipe
- -Fry the chicken in batches, since placing too many pieces in the pan will reduce the oil temperature, resulting in chicken that's less crisp.All Recipes: Perfect Fried Chicken
- Cook thighs and drumsticks for 10 to 12 minutes and breasts and wings for 8 to 10 minutes.Emeril's: Batter Fried Chicken
- -Chicken pieces are done when they rise to the surface and are golden brown.Emeril's: Batter Fried Chicken
- -The USDA recommends you cook chicken to an internal temperature of at least 165 degrees F.
- Place chicken on a wire rack to drain then done cooking.Food Network: Fried Chicken Recipe
- Season the the hot chicken with additional salt, if desired.Food Network: Fried Chicken Recipe
- Serve the fried chicken hot, warm or cold.Martha Stewart: Mahogany Fried Chicken
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Variations
- Once you've mastered the basic fried chicken recipe, try one of these variations featuring different coatings and cooking methods.
- Although fried chicken is best cooked by frying in oil, consider baking it in the oven to reduce fat and calories.Real Simple: "Fried" Chicken Recipe (June 2002)
- Consider brining the chicken in a mixture of buttermilk and hot sauce for additional flavor.Food Network: Fried Chicken
- Add a pinch of cinnamon for an interesting hint of background flavor.Martha Stewart: Salli's Fried Chicken
- Fresh ginger and soy sauce give this fried chicken an Asian flair.Recipezaar: Ginger Fried Chicken
- Add Cajun spice to the coating for an extra kick.Recipezaar: Crispy Spice Cajun Fried Chicken
- Coating the chicken with beer batter gives it extra flavor and crunch.Recipezaar: Beer Batter Fried Chicken
- Use crushed crackers and potato flakes to coat the chicken.All Recipes: Chicken Fried Chicken
- If you love garlic, consider adding garlic powder to the coating mix.All Recipes: Garlic Fried Chicken
- Use honey to bind the coating to the chicken for rich sweetness.All Recipes: Honey Fried Chicken
- Including Masala wine in the brine will give the fried chicken an extra kick.Epicurious: Fried Chicken Masala (November 2007)
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Additional Fried Chicken Recipes
- Food Network: Fried Chicken
- Real Simple: Easy Fried Chicken
- Martha Stewart: Chris' Crispy, Crunchy Fried Chicken
- Recipezaar: Real Fried Chicken
- All Recipes: Deep South Fried Chicken
- All Recipes: Triple Dipped Fried Chicken
- Emeril's: Buttermilk Fried Chicken
- Epicurious: Southern Fried Chicken
- Epicurious: South American Fried Chicken