One of the key steps to preparing the best fried chicken is soaking the chicken in a buttermilk brine for a long period of time. The chicken should be submerged in the brine for at least 24 hours, preferably 48. In addition, the dredging station should have an open mixing bowl and a wire rack. For the dredging station, place the pieces of chicken on the racks.
Before frying the chicken, you should soak the pieces in buttermilk or milk for half an hour. Buttermilk breaks down the proteins in the chicken, making the meat tender. Or you could opt to use a pre-prepared chicken rub. The thickness and size of the pieces should be carefully considered, as they vary in size and thickness. The meat is fully cooked when the thickest part registers at 165 degrees F. The skin should be crisp and the insides moist.
After dipping the chicken in the batter, fry it in hot oil until golden brown. Use a thermometer to check the internal temperature. Then, remove the chicken from the oven and place it on a paper towel-lined sheet tray. Sprinkle with flaked salt and store in the refrigerator. The drier will help keep the coating crispy. It is also recommended that you let the fried chicken cool completely before storing it.
Use the Right Oil
The cooking oil used for frying chicken is an important element. If you do not choose the right oil, the chicken will not be crispy and may soak up too much oil. Another key ingredient is bacon. If you want to preserve the original culture of fried poultry, it is essential to add bacon. It not only enhances the flavor of the fried chicken, but also gives it a complex taste.
There are several tips to keep in mind when preparing fried chicken. First, you need to know the right oil temperature. Ideally, it should be at least 350 degrees Fahrenheit. This is the ideal temperature for crispy, juicy fried chicken. For a crisp coating, you should use peanut oil or canola oil. Using coconut oil or buttermilk is also recommended. A cast iron pan with a few inches of oil is sufficient.
The chicken should be soaked in buttermilk before being fried. It is important to remember that buttermilk helps break down the protein in chicken and makes it tender. It is important to remember that chicken varies in size and thickness. The meat is fully cooked when the thickest part of it registers at 165deg and the skin is crispy. You should always choose a neutral oil and use it for frying.
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