Secret to Perfectly Crispy and Juicy Fried Chicken at Home

The Secret to Perfectly Crispy and Juicy Fried Chicken

Fried chicken is a beloved comfort food enjoyed by people across the world. When done right, it delivers a crispy, crunchy exterior that gives way to tender, juicy meat inside. However, achieving the perfect balance between crispy skin and moist chicken can be tricky. It's easy to end up with soggy breading or dry, overcooked meat if you don't know what you're doing.

Luckily, there are some simple secrets to ensure your fried chicken turns out picture-perfect every time. With just a few handy tips on ingredients, technique, and temperature, you'll be serving up plate after plate of the best fried chicken ever.

Start with High-Quality Chicken

Success starts with the right main ingredient - the chicken itself. Choosing high-quality fresh or thawed chicken is key. Look for chicken pieces with skin intact, avoiding pre-cooked or frozen chicken tenders which won't fry up as crispy. Bone-in pieces like wings, thighs, legs and split breasts work especially well.

The cut and thickness of the meat impacts cooking time. Thicker pieces like chicken quarters require longer frying than thinner cuts like wings or tenders. Make sure chicken is patted extremely dry before breading, as any excess moisture will make breading soggy.

Set Up the Right Breadcrumb Station

The next step is an easy, 3-part breading process. First dredge chicken pieces in seasoned flour, knocking off any excess. Then dip chickens in whisked eggs before finally pressing into flavorful, crunchy breadcrumbs like cracker meal, panko or corn flakes.

Setting up your breading station efficiently is key. Use one hand just for dry ingredients and the other just for wet to avoid clumping. Take care to press breading onto chicken firmly and pack it into crevices and edges for maximum crunch.

Fry at the Ideal Temperature

Oil temperature is crucial when frying chicken. If oil is too hot, the exterior will burn before the inside cooks through. If oil is too cool, chicken will absorb grease and breading will become soggy. The goldilocks zone is between 325-350°F.

Use a thermometer to test oil temp before frying. Lower chicken slowly into the oil to prevent splashing. Cook chicken in batches, allowing the oil to come back up to temp between batches. Fry dark meat longer than white meat, and fry thicker pieces longer than thinner.

The Finishing Touches

Once chicken is beautifully golden brown, lift out and allow excess oil to drain off. Be sure pieces drain skin side up so breading stays ultra crispy. Sprinkle with salt and enjoy immediately for the hottest and crunchiest texture.

Serving fried chicken straight from the fryer is ideal, but it can also be kept warm and crisp in a 200°F oven if you need to fry in multiple batches. Just don't cover fried chicken or the steam will ruin the magical crispness!

Top Tips for Extra Crispy, Juicy Fried Chicken

Frying up crispy, golden fried chicken with tender and juicy meat is simple with a few key tips in mind:

Use Bone-In Chicken Pieces

Bone-in thighs, legs, wings and split chicken breasts all fry up extra crispy. The bones help conduct heat for even cooking, and skin gets super crispy.

Dry Chicken Well Before Breading

Excess moisture prevents breading from crisping. Pat chicken pieces extremely dry with paper towels before dredging in seasoning and breadcrumbs.

Double Dip in the 3-Part Breading Process

Dredge in seasoned flour, dip in whisked egg then press into crunchy panko or corn flake breadcrumbs. Packing on breadcrumbs is key for crispy skin.

Fry at 325-350°F

Frying at the right temp prevents burning and soggy breading. Use a thermometer and adjust heat to maintain oil temp. Fry dark meat longer than white.

Let Excess Oil Drain Off

After frying, let chicken pieces drain skin side up on a cooling rack before serving to preserve the crispy exterior.

Frequently Asked Questions

What is the best oil for frying chicken?

The best oils for frying chicken are neutral tasting oils with high smoke points. Refined peanut, vegetable, canola and palm oils all work very well, resisting smoke at the high frying temperatures.

What temperature should I fry chicken?

The ideal frying temperature for chicken is between 325-350°F. Any lower and the breading may soak up oil and turn soggy. Any higher and the exterior can burn before the inside fully cooks.

How long does it take to fry chicken?

Frying time depends on the size and thickness of the pieces. Boneless breasts and tenders fry faster than bone-in thighs or quarters. Smaller wings and tenders take 2-4 minutes, while larger bone-in thighs can take 12-15 minutes for juicy meat.

Can you freeze fried chicken?

Yes, fried chicken can safely be frozen to enjoy later. Allow chicken to cool fully then wrap air-tight. Reheat frozen fried chicken in a 350°F oven rather than refrying to prevent excess grease.

FAQs

How long can fried chicken be left out?

Fried chicken is best enjoyed fresh and hot immediately after frying. However, it can safely be left out at room temperature for up to 2 hours. After this point, bacteria can start growing rapidly and cause food poisoning when eaten.

Can I reheat leftover fried chicken?

Yes, leftover fried chicken can be safely reheated in the oven or toaster oven to preserve texture and crispness. Preheat oven to 350°F and bake fried chicken pieces for 10-15 minutes until heated through. Do not re-fry chicken or microwave it.

What ingredients do I need for fried chicken?

The ingredients needed for perfectly crispy fried chicken are: chicken pieces, kosher salt, black pepper, all-purpose flour, eggs, breadcrumbs (panko, cornflakes), high-smoke point frying oil, cooking thermometer.

What dipping sauce goes best with fried chicken?

Traditional sauces like honey mustard, creamy ranch and hot sauce all pair very well with fried chicken. For a zestier kick, try dipping fried chicken in spicy buttermilk ranch, chili garlic sauce or tangy barbecue sauce.