Fried Chicken
Shattering crust, juicy meat, zero grease.
20 min active, minimal dishes
Timing: 1 day
Fried Chicken
Shattering crust, juicy meat, zero grease.
20 min active, minimal dishes
Timing: 1 day
Key move
Brine the chicken long enough to season it through, let the dredge hydrate on the bird before frying, and keep the oil close to 325°F so the crust browns hard before the meat overcooks or turns greasy.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
4Your prep station before cooking begins
The Dry Mix (0/2)
The Wet Mix (0/2)
My breading is falling off the chicken!
Ah, that happens when the breading doesn't have enough time to really bond with the chicken.
It's dark brown on the outside but still pink inside.
That usually means your oil was a bit too hot. You want a steady temperature, around 325°F, for the chicken to cook through evenly. If the oil is much hotter, like 375°F, the outsi…
Chef's Notes
Ensure oil is at 325-350°F (160-175°C) for crispy, evenly cooked chicken. Too low, and it's greasy; too high, and it burns before cooking through.
Let chicken rest in the dredge for at least 15-30 minutes before frying. This helps the coating adhere better, preventing it from falling off.
Serve with classic sides like mashed potatoes, coleslaw, or cornbread for a complete Southern-style meal.
The Method
THE DRIP
Remove chicken from brine. Let the excess DRIP off, but leave it wet.
Uneven coating: If the chicken is too wet, the flour will clump into a gummy paste rather than a light crust.
Chicken is removed from brine and excess liquid has dripped off, but chicken remains wet.
THE CRAG
PRESS the chicken into the flour. Really push it in.
Patchy crust: Failing to press firmly leads to bald spots on the chicken that will burn or turn greasy during frying.
Chicken is thoroughly coated in flour, with the coating pressed firmly onto the surface.
REST
Place breaded chicken on a rack for 15 mins.
Premature frying: Frying too soon causes the crust to detach from the meat, leaving bald spots.
Breaded chicken is resting on a rack.
FRY
Time-sensitiveFRY at 325°F (160°C) for 12-15 minutes, until Internal temp of meat: 165°F (74°C). Color: Deep mahogany brown..
Oil saturation: If bubbles subside significantly, the oil is too cool and the chicken will become greasy.
Internal temp of meat: 165°F (74°C). Color: Deep mahogany brown.
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