There is just nothing more delectable than a juicy, crispy piece of finger-licking fantastic fried chicken when it comes to chicken. In order to fry chicken, one of two methods—pan frying or deep fat frying—can be used. Frying is a quick and easy technique to prepare chicken. Both techniques are based on the idea of cooking the chicken in hot oil, which results in chicken with a crispy brown exterior and juicy, tasty within. Typically, a small layer of flour, bread crumbs, or batter is applied to the chicken. Instead of using a whole chicken, chicken pieces are typically utilized for frying.
The typical chicken piece will require 14 minutes of frying. However, because every piece of chicken will vary, make sure to cook them all to a minimum internal temperature of 165 degrees Fahrenheit. At 165 degrees F, the juiciness of white flesh reaches its pinnacle. For the best texture, dark meat can be cooked to 170–175°F.
Fried Chicken Nutrition Facts
What is Exactly Fried Chicken?
Fried chicken, commonly referred to as Southern fried chicken, is a dish made of chicken pieces that have been pan-fried, deep-fried, pressure-fried, or air-fried after being dusted with seasoned flour or batter. While maintaining the meat’s fluids, the breading gives the chicken’s surface a crisp coating or crust. The most popular chicken type is the broiler.
Fritters, which were popular in the European Middle Ages, are the first dish to have been known to have been deep-fried. The Scottish, however, were the first in Europe to deep-fry chicken in fat (though without seasoning). Meanwhile, seasoned fried chicken was a custom among many West African communities (though battering and cooking the chicken in palm oil). Enslaved Africans and African-Americans in the American South merged Scottish frying techniques with West African seasoning traditions.
Two Best Methods for Frying Chicken
Although there are many different methods of frying chicken and here are the two best methods:
A hefty skillet with deep sides is typically used for pan frying. The flour used to coat the chicken pieces has been seasoned with salt, pepper, and occasionally paprika. To achieve the desired flavor, it can also be seasoned with other herbs and spices including marjoram, oregano, basil, thyme, and rosemary. As soon as the food is done cooking, it should be taken out of the pan and put on a paper towel so the grease may drain.
For deep-fat frying, the chicken pieces are typically battered or crumb-coated. If a crumb coating is applied, the pieces must be left alone for 20 to 30 minutes to dry. The chicken pieces can be covered with a batter right before frying if desired. Make sure the individual pieces are not too big while deep-frying. Large pieces of chicken are challenging to cook properly, leading to an overcooked crust on the surface and an undercooked interior.
Best Flour for Frying Chicken
Here are some of the best flours for frying chicken:
- Rice Flour: The advantages of using rice flour while frying chicken are numerous. It absorbs less oil initially since it is lighter than all-purpose flour. Additionally, because it’s so fine, it can penetrate into every crevice, making the finished result crispier and less oily. Additionally, when the chicken is cooked, it retains delightful crispy bits from the excess moisture the marinade has absorbed.
- Rye Flour: Rye flour can be used to make a gluten-free coating and adds a rich taste to fried chicken. In some recipes, rye flour can be used in place of barley flour, giving the chicken a mildly nutty flavor. Because it contains neither gluten nor carbs, rye flour is a healthier option. It gives the chicken a flavorful golden-brown coating.
- Barley Flour: Using barley flour to fry chicken gives it a rich, nutty flavor. A fantastic alternative to wheat flour is barley flour, which is created from whole barley grains that have been finely ground. It also tastes mildly sweet and is high in fiber. Because of its flavor, chicken is enhanced and is ideal for dipping sauces. Salt and pepper are all that are needed to give the chicken a flavorful coating.
- Semolina Flour: Semolina flour is a food additive that enhances the flavor of deep-fried foods. This flour offers your chicken a crispy finish since it is manufactured from durum wheat, a hard variety of wheat. It holds up better to dipping sauces and prevents soggy crusts since it is coarser than conventional wheat flour. Your next chicken recipe would benefit greatly from this addition.
- All-Purpose Flour: For a golden, crispy coating when frying chicken, all-purpose flour is the finest option. Due to its ability to withstand high temperatures and preserve the flavor of herbs and spices, this flour is also a flexible replacement in other baking recipes. Additionally, all-purpose flour makes a fantastic crust that doesn’t crumble when cooked. All-purpose flour is not only affordable but also simple to locate in supermarkets. Here are some pointers for frying chicken to perfection.
How to Fry Chicken with Flour?
Here is the best fry chicken with flour recipe:
- 6 chicken thighs
- 6 chicken drumsticks
- 3 cups buttermilk
- 1/2 cup Buffalo Hot Sauce optional
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1-quart vegetable oil for frying
In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate for 4 hours.
When ready to cook, pour the vegetable oil into a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon-sized resealable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from the buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350-degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about halfway through, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.
What to Serve with Fried Chicken?
Here are the top 10 side dishes you can serve with fried chicken:
Fried chicken goes fantastically with mashed potatoes, a classic wonderful side dish. They are tender and offer a wonderful textural contrast to the chicken’s crispness.
These biscuits are delicious, soft, and simple to make. As southern as it gets, fried chicken and biscuits go together. Spread some butter over it and indulge.
Mac and Cheese
Fried chicken is all protein, so you’ll want something starchy to round out your meal. And when it comes to Southern starches, only the classic mac and cheese will do.
Although baked beans are a typical side dish for a barbecue, they go fantastically with fried chicken. Its sweet and smokey flavors go perfectly with the flavorful chicken. Additionally, baked beans are filling and hearty, so it will readily appease those grumbling stomachs.
In addition to biscuits, cornbread is a different baked item that goes fantastically with chicken. With fried chicken, the soft, crumbly bread simply tastes amazing, whether it is sweet or savory.
Hush puppies are another Southern delicacy that is deep-fried to perfection, just like fried chicken. They probably taste so nice together because of this. True, sinful, yet utterly alluring. Here’s a fascinating fact: They claim that the reason these cornmeal batter balls have their moniker is that a cook once used them to quiet some barking dogs.
Coleslaw is a great way to complete your fried chicken dinner, whether you use the more conventional mayo-based sauce or choose the tangier vinegar-based option. It complements the thick and delicious fried chicken nicely since it is crisp, tangy, and refreshing.
Corn on the Cob
Even though corn on the cob is a really basic side dish, there are occasions when it’s all you truly need. especially when you’re chowing down on something as delicious as fried chicken.
Since you’re already deep-frying chicken, why not prepare fried okra in the same oil? Add some crushed nuts to your cornmeal batter for an extra crispy side dish if you want to spice things up even further. Trust me, this tiny touch is fantastic!
Fried Green Tomatoes
If you simply cannot get enough fried food, then check out this additional tasty treat. The definition of “Southern” is “fried green tomatoes.” And they’re incredibly simple and delicious to prepare! Slices of green tomato should simply be coated in cornmeal batter and fried till golden. You may use them in salads and sandwiches in addition to how great they go with fried chicken
On many different occasions, the family enjoys eating fried chicken. To enjoy fried chicken at its most delectable, make your own at home using a cut-up fryer bird (or a whole chicken divided into halves). This is an easy, time-tested recipe for fried chicken that can be made on the stovetop or in a deep fryer. Please feel free to season to your liking if you’d want to.
Although there is no doubt that chicken may be a part of a healthy diet, some varieties are incredibly high in excess calories, fat, or sodium. The following varieties of chicken should be restricted or avoided: Crispy chicken. Fried chicken is frequently deep-fried and breaded, which means that it contains a lot of calories, carbohydrates, and bad fats.
When we’re talking about towers of fast food fried chicken and french fries, that statement isn’t too far off the mark. Fried foods are frequently considered to be among the healthiest things you can eat. However, if done correctly, fried meals aren’t truly all that unhealthy for you.