what is the secret to crunchy fried chicken
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09/27/2003
5++ star rating for this one, Elaine! Your techinque works wonderfully. This plus some tried and true ways, give the most perfect fried craven every time. Correct oil temp is necessary, about 375, and it takes a while to become that hot. I besides brine (soak in salted water) any chicken I set up and this assures moistness no matter what the cooking method. I accept tried many seasoning combos, depending on the mood, and they all are super, as long as y'all follow Elaine's fashion of preparation. Simply the all-time fried chicken I've e'er made!
01/18/2007
I used boneless filets and cut it into strips. I normally coat my chicken in eggs before flouring them simply the buttermilk worked 100 times ameliorate. The chicken was more tender and moist than it normally is when I fry craven. Peachy prep instructions. I also found that I tin freeze the craven subsequently it is coated in the flour. So, I can just pull it out of the freezer the side by side time I desire to make some and it volition be a lil' quicker. And for a fun variation, every now and again I add garlic powder and stale parmesan to my flour mixture. Then after I fry up my strips, I throw them on top of some pasta with marinara sauce and top with fresh mozzarella and parmesan cheeses to brand a quick and like shooting fish in a barrel craven parmesana! My family loves it and I can't get rid of my friends when I brand it. There is never, never, never any leftovers!
01/06/2013
This is my recipe and I'g flabbergasted with the wonderful reviews!! Thanks all so much! I haven't been able to edit the recipe, just would like to add that you lot tin can add any seasonings y'all like, information technology's all personal preference. I didn't include a lot of spices because everyone has their ain preference. Please don't complain about it being banal if you don't add your own spices, thanks. The recipe is more than nigh technique than annihilation else.
05/24/2010
OMG! I never grew up eating fried chicken and after trying this recipe I experience deprived as a child! My husband had been request for fried craven for a while and I wanted information technology to exist perfect. Having never made this earlier I read through a agglomeration of recipes but obviously knew that fried chicken has to be moist on the inside and the breading has to be thick plenty to stand up to the frying process so it can exist crunchy on the outside. Then, I began with a marinade. I put the cut upward chicken in a drinking glass bowl and filled information technology with enough buttermilk to cover plus a couple dashes of tabasco. I turned the craven a few times during 6 hours. I drained the chicken in a colander and patted it dry then breaded it in the flour. For the flour mixture I used three cups flour, ane Tbsp. garlic powder, 1 Tbsp. onion pulverisation, 2 tsp. paprika, 1 tsp. salt. 1 tsp. pepper. I then follwed the steps outlined in this recipe. We used an electrical fryer so our cooking time was a chip less than 30 minutes. You have to watch your chicken closely. I don't know which I similar better - fried chicken that's fresh out of the frier warm or common cold out of the fridge the adjacent day. Either manner, I'm hooked! Thanks for a wonderful recipe that definitely makes "Crispy Fried Craven"!
07/03/2002
I rarely requite a recipe an overall rating of five stars. This 1 deserved every ane of the stars. This was a true winner, and I couldn't believe how crispy and juicy it was! I used poultry seasoning, lots of paprika, and some garlic powder to flavor the flour. I know a recipe is good when my family devours the dish and asks when the next batch volition exist ready. Even my 3 year former niece ate ii pieces! Thanks *SO* much for sharing this recipe.
08/17/2003
the fried craven turned out to be deliciously crispy fifty-fifty though i made a few alternation. i substituted buttermilk with sour milk (fabricated from one cup of milk mixed with 1 tablespoon of lemon juice) as i couldn't detect any in the supermart in our country. Marinated the craven for few hours with little salt, pepper & paprika. i only cover the chicken for ten mins (for a batch of 8 thighs). at that place'due south none left to test whether craven still remain crispy when left overnight
04/06/2011
Cracking simple recipe, but i did add some changes well prep steps and tips not flavour wise. I soaked the chicken in cold ice h2o for xxx minutes (helps all the blood out of the meat)and then soaked in room temp h2o with dissolved bounding main salt for another 30 minutes or so. And then soaked over dark in the butter milk. Makes my chicken super tender and tastey. I similar a really thick coat of bread so i double dip. When frying i add a stalk of celery to the oil, it deepens the color of the fried chicken without needing to overcook information technology. I also dont use paper towels, i recomend letting the chicken drip on a wire rack, the paper towel although it soaks some of the oil the chicken tends to reabsorb the oil making it soggy! Comes out perfect, with a side of gravy and mashed potatoes what more could you inquire for!!
03/21/2003
Thank you lot, thank you, thank yous!!! I've tried (emphasis on "tried"!) to make fried chicken in the past and it's always come up out all burned and crisped on the outside and yet pink in the centre, then I'd endeavor to set up it past nuking information technology, and ended up having it soggy and uncooked. Just the tips and recipe were both perfect! All I did was add garlic (garlic fiends here) and paprika and then followed recipe to a tee and received perfectly done fried craven! Woohoo! Information technology tasted awesome and looked super! Husband and I loved it and chowed downward big time! Yum!
08/25/2003
I am eating the leftovers right now and this chicken is even improve cold! I accept been making fried chicken for 10+ years and I take never been able to perfect the technique until now! I added garlic powder to my craven after dipping in the flour and dipped my hubby'southward in Texas Pete hot sauce (mixed in with the buttermilk) because he likes it hot. I am a southern girl so I take my fried chicken seriously! So good with gravy too! Thanks then much Elaine!!
01/16/2003
Incredibly good! I also add a trivial garlic powder and some seasoning common salt in with the flour mixture. This is a wonderful recipe, stays crispy even afterward being in the fridge-when there are leftovers! Easy and delicious recipe, thank you for sharing.
03/15/2005
This was the most moist fried chicken I've always made! The method is what I needed to learn. I double dipped the pieces so information technology took a while for the coating to get to the right texture. The next fourth dimension I might try using a cracker crumb coating for a different texture although good old flour is the favorite standby.
04/15/2009
This is a fabled easy recipe. I didn't take buttermilk so I put 2tblspn of white vinegar in a pyrex measuring cup and then added milk until it got to the 2 cup line. Let sit for 5 minutes. Voila ! You have buttermilk. I added the tiny chicken bites into the buttermilk and so threw them in a ziploc bag with the flour and spices. Shook. I then put them on a tray. To hasten the pasty similar consistency that you need in lodge for them to crisp nicely, I wet well-nigh 2 clean paper towels wrung them and laid them on top on the craven. I then laid a clean kitchen textile on top of that. Information technology took about 10-15 minutes for the chicken to be fix to be fried. I made sure my oil was nice and hot. I fried about half the batch. On the remaining batch I sprinkled cayenne pepper. I had regular popcorn craven for the kids and buffalo ones for the adults. I love this recipe. The chicken always comes out juicy and delicious and it'south white meat ! I tin't even imagine how good it would exist with chicken on the bone. I will always be using this recipe to fry my chicken. My kids dearest it cut into small pieces. I likewise may attempt leaving the chicken in the buttermilk overnight. I heard information technology'due south suppose to make it even juicier ! Thanks for sharing !
07/21/2011
Certainly this chicken lives upwards to it's proper noun... it definitely IS crispy! I read all the reviews and decided to non only brine it first, but then rinsed and soaked in a buttermilk/tabasco mixture for several hours. Added garlic pulverization, lemon pepper and Erstwhile Bay to the seasonings but I have to say... this chicken, although crispy yet moist, tasted like fried grease. No flavour to speak of. Will go on my search for a good recipe... although this was better common cold, I volition non adhere to the recipe again. I know information technology's not the popular opinion, but I think this recipe would definitely benefit from adding MSG (Emphasis). Three stars for the excellent method, though!
08/20/2011
I honey this recipe!! It has been in the family over 100 years! This is the same mode my grandmother use to make hers, and I now make mine. The merely difference is--after frying, we put the craven immediately in a 275 oven on a rack over a cookie sheet uncovered. Lets the grease drip off and it stays warm and moist.
03/x/2011
Astonishing, amazing recipe. I never idea I could fry things until now! I learned something, too. Bandage atomic number 26 is THE style to go. My chicken would not fit in one pan, and so I had a high-quality steel pan next to my cast iron. The chicken skin stuck to the steel, and the color never deepened beyond a light golden brown. The bandage iron got a beautiful colour, and almost nothing stuck to the bottom. Even though the flames were equal, the bandage iron but got and then much hotter. Excellent recipes, excellent tips!
05/05/2010
I DID IT!!! i successfully made fried craven, and it was what it should be - crispy and tasty on the outside, and moist on the inside! As information technology seems to be the case in good recipes, this recipe uses a few ingredients, and then tells you most the method. That was the departure. I used just chicken legs, merely to try it out, and next fourth dimension I volition effort using the whole chicken since it went so well. I added a little garlic and onion powder to the flour/table salt/pepper/paprika mixture, and i was generous with the paprika. Definitely need to utilise a cast atomic number 26 pot/skillet. My vegetable oil was also hot the commencement time, and my first batch got browner than I would have liked. i lowered the oestrus, and the rest came out perfect. I tuckered on a drying rack as suggested instead of paper towels, and kept it warm on a baking sheet in a 225 oven with the door cracked. Its astonishing how much oestrus the fried chicken retains. The key here is really to let the craven rest (I used a damp newspaper towel to put over the chicken, and a dish towel on pinnacle of that) before frying information technology, and letting that pasty consistency come thru. I believe that is the method that makes this recipe a winner. Give thanks you and then much, I can check off 1 more than thing on my bucket list - successfully frying chicken ;)
05/01/2007
I read reviewes "followed recipe to a T" but this was hard to do equally the instructions were not detailed. What does "hot" hateful? Another mail stated 375 degrees, should it stay at 375 during the "crisping" stage and when one should turn information technology "down" as instructed, what temp should THAT exist? I used 375 to crisp and down to nigh 300-325 to cook, non knowing what else to do. I cooked first batch for "thirty mins" and the chicken was DRY. I took another post's advice to brine information technology for a bit first. Didn't assist much. However, I tin't deny that this chicken WAS crispy. I was hoping it would exist a thicker crust. Mayhap if I double dipped it, buttermilk+flour+buttermilk+flour. I think this recipe would exist more user friendly if the author would suggest cooking temperatures and types of chicken. Some pieces may take longer than others. For a novice chicken fryer like me, more detailed instruction would assist a lot. Also, I seasoned my flour a lot. If you tin can get your cooking times right, this could be a not bad recipe. The crust was very crisp and tasty. I would try it over again and subsequently "crisping" information technology, I would cook it almost 15 mins the next time instead of thirty, maybe then I'll accept juicy chicken.
04/xiv/2012
So...I decided to modify this recipe a little, to make information technology a little more "healthy." First off, I used boneless skinless chicken breasts. I let them sit down in the buttermilk about 15-20 min before putting them in the flour mixture. Next, I pan fried them in about one/2 cup of veg oil. I fried each side until golden brown, then finished them off in the oven (on top of a rack) for about 25 min at 350 degrees. Then delicious!! I topped them with a little fleck of land gravy, omg!!!
11/18/2004
I used chicken chest . This recipe was absolutely awesome. My husband and I ate every flake . No Leftovers , information technology was way too good!
07/17/2009
This is exactly the way I have been frying my chicken for the past twoscore years and it e'er turns out perfect. I use a little more seasoning - Morton's Natures Seasons is a perfect all-purpose mixture to use instead of salt and pepper - it's just important to use enough common salt. Sometimes I drain the freshly fried craven on a rack gear up over a cookie sail instead of paper towels if I am frying a lot of pieces. What makes this work is letting the flour coating residue long enough to form a paste, which seals in the hot oil and forms a barrier to prevent greasiness and hold the juices in. It's cracking to hear from someone else who does information technology this way.
05/24/2008
Information technology is so true...dipping the craven in buttermilk (I allow mine sit in it overnight in fridge)blanket it with the flour and LET IT Sit FOR Almost 15-20 MIN. ON WAX PAPER and you cease up with wonderfully crisp fried chicken...besides, MAKE Certain YOUR OIL IS HOT, if it isn't and so it is guaranteed your blanket volition stick to pan and come off when you turn the craven pieces.
01/12/2013
In that location are a few recipes that I cook to give my wife a interruption in the kitchen and this is one of the best. I have been using this recipe for a year and a half. The first few times that I fabricated it I fabricated it equally the recipe is listed, it is the only way to honestly review whatever recipe. I have tweaked it for flavor merely merely non the prep method. For added flavor I brine the cut-up chicken at i-2 hr in 1/4 loving cup salt, 1 teaspoon of Garlic table salt, onion powder fill with water to cover the chicken. I use 3 cups of all purpose two tsp garlic powder 2 tsp garlic common salt 1 tbs onion pulverization 1 tsp paprika 2 tsp salt ane tsp pepper. I follow the steps in this recipe merely I apply an electric fryer that takes 15-20 per batch until it reaches 160 on an instant read thermometer. My wife and five children love this chicken and if I want any of this for cold chicken I must brand information technology specifically for that purpose. We love information technology for a picnic luncheon. Thank you and then much for sharing this technique.
09/19/2007
Can I double the 5 stars to 10? AWESOME recipe. Thank you; I can at present get the craven crispy!!!! I brine soaked the craven for about ii hours and then followed the directions to the T except for some spice tweeking(onion & garlic powder and a dash of cayenne for kick). Just let say all thats left is memories. I give-and-take of Alert yet; don't effort this recipe unless you have the time to devote to it because I think if you attempt to hurry it along you'll exist disappointed with the results.
07/08/2011
Delicious. Retrieve to alkali the craven the night before. So juicy...
09/12/2013
My family LOVED this chicken!! Commencement time mine has e'er turned out crispy with the coating actually sticking to the chicken. I am so glad I plant this recipe!! Give thanks you!! For those who are wondering, it takes at least 30 minutes for the flour to plough to a paste.
05/18/2009
This was pretty practiced, definitly crispy! I still call back the recipe could employ some tweaking equally it was a bit bland. I fried my drumsticks in my deep fryer @ 375 degrees for about 14 min and they were done perfectly. :)
06/06/2013
I might exist biased, considering Elaine O. is my mom! Merely I made this chicken myself the other night, and it was totally outstanding. It blew everyone away. I used slightly more flour than the recipe chosen for but to ensure a actually good coating. It came out nice and crispy. If you like it fifty-fifty EXTRA crispy, I have a trick that I learned from Chinese cooking that you can also use here. Prepare the recipe every bit directed. So, let the chicken and the oil cool for about 10 min. Then, bring the oil back up to very hot and re-fry each slice quickly, simply for about v-10 seconds tops. When they cool again, they'll be super crispy. My other optional tip is to let the chicken marinate for a while (xxx-120 min) in buttermilk first for added moistness and flavor to the meat. Try this recipe...it's the all-time buttermilk fried chicken you'll detect!!
01/04/2013
This is a not bad recipe! This chicken is just like this Alabama boy grew up eating from time to time. Veggie oil works good, but you need to try this recipe with Crisco.. endeavor it. Justed to come back and say a few things nearly this recipe. i. Elaine'south method is spot on. Information technology merely works. The batter doesn't fall off the chicken when turned in the skillet and it browns nicely. Popeye's or the Colonel doesn't accept anything on this recipe - the chicken is twice equally tender every bit theirs. 2. I wanted a spicier version for myself. so I have been playing with the batter a fleck. First affair I did was add well-nigh a i/4 cup of Franks or Tabasco to the buttermilk and mixed information technology well prior to soaking the craven. I allow the chicken marinate for 6 hours before battering with the flour+seasonings - that gave it a piddling more spice. 3. Next thing I tried was was requite the chicken a dry out rub using "Southern Flavour" Cajun seasoning then allowing the chicken to sit in the refrigerator for about 18 hours prior to soaking the chicken in the buttermilk/hot sauce mixture - A little more spicy. That's what I love almost Allrecipes - you get and then many ideas and it'due south piece of cake to share/have every bit needed. Cheers Elaine
01/xx/2012
Used my deep fryer and followed recipe for first batch for 13-15 minutes. To avoid second batch from being soggy, I made sure to bring oil temp back up to loftier earlier submerging 2d round. commencement couple pieces were awesome crispy wise but a bit bland so I quickly added some seasoning salt while withal hot and cooling. Next round was garlic salt and seasoning salt sprinkled on and then rubbed in with the wax paper and deep fried. I liked the second batch better, salt added before frying.The crispiness wasn't as flaky I recall because they were sitting for an extra 25 minutes before cooking and had a much more soaked into skin look on the wax paper. 15-twenty minutes is not quite long enough for sitting/covered on wax newspaper time. I also added iv minutes more cooking wise on the 2nd batch. I will at present use this as my base recipe from at present on. The taste gets better the next 24-hour interval too..
06/02/2011
I followed the recipe and skinned the craven pieces. I had too much flour even for a five# chicken but the coating turned out wonderfully, according to my married man (I don't eat meat) and he wants me to make this our standard recipe. I fried the pieces in canola oil on medium estrus in my large, shallow Le Creuset pan and did not need to lower the heat nor embrace the pan. The chicken fried evenly and captivated very piffling fat. This is a peachy recipe and the chicken is excellent cold as well so it's wonderful for a picnic. Cheers, Sleepygal!
05/29/2002
Incredible! I accept tried a couple of recipes for fried chicked, and this ane was the all-time yet. I used boneless, skinless breast meat which I cut into pocket-sized pieces, since I don't like dark meat and don't buy boned meats because I call back it'due south a waste of money. This made the cooking time required much less (less than 10 minutes total per batch). Adding a couple teaspoons of cajun seasoning or szechuan seasoning to the flour coating mixture adding some nice flavor.
01/26/2011
This chicken is delicious. I had some breast that I cut into strips for quick cooking. The craven was well seasoned and was enjoyed by the entire family.
02/thirteen/2006
Yum! I did accept to shorten the cooking time a little since I have a gas stove and I don't have a cast atomic number 26 skillet. But information technology was really great!
08/30/2010
Used 2 chicken breasts. Demand only i/2 loving cup of buttermilk, ane cup of flour, ane/ii teaspoon of paprika. While covered cook only 15-xx minutes. Only need about 1/2 cup of oil.
01/13/2012
Don't miss the opportunity to not only follow a fantastic recipe, merely get a gratuitous cooking lesson. In one case you've followed her fob, yous're going to use it always. I've been able to add spice, cracker crumbs to the flour, and fifty-fifty soak buttermilk with hot sauce. You must follow the technique on waiting for the paste on the chicken or nothing matters. This is foolproof, you can even work with skinless chicken!!
ten/14/2010
I was looking for a fried chicken breading recipe to do in my deep fryer, but this recipe got such expert reviews that I decided to endeavor her method. The problem with this recipe is there are manner too many things that tin get wrong. She says too heat the oil until very hot, which merely isn't specific enough, then to turn the heat down and melt for xxx minutes. Turn it downwardly to what? Medium? Low? So I approximate if yous are very lucky at guessing this recipe could turn out well. Mine turned out pretty grease logged and the breading was falling off. Fortunately, the peices that wouldn't fit in my skillet, I threw in the deep fryer at 350 and they turned out crawly. I volition continue to apply her coating method, just not her cooking method.
06/15/2011
This was overnice and crispy, I added some spice to liven information technology upward a little messy to make, next fourth dimension I will use the electric frying pan every bit to not grease up my stove.
08/09/2011
This recipe is awesome! I've struggled with cooking for years and frying craven...forget nigh it, but I followed this as written and the craven was sooooo flavorful. I couldn't believe that I cooked it, lol. I volition employ this again and once again and hopefully as fourth dimension goes on I won't burn it as much :p Give thanks y'all for sharing.
07/08/2004
With every bite my husband said this is wonderful. I have never been able to successfully cook it through and accept it come out as crispy as this. I followed recipe to a tee only added garlic powder. I will exist calculation this i to the recipe box. THANKS. v+++++
01/02/2012
Cracking recipe! My family unit loved it. One change I fabricated was to place the chicken in the oven and bake instead of frying. I placed the chicken on greased baking sheets and used oil cooking spray to lightly spray the chicken on height, before putting it in the oven. It turned out very crispy.
01/26/2011
I did utilize a lot less oil. I don't regularl fry food because of the smell it leaves in the house. But it was delicious. Even the kids said it was meliorate than KFC.
07/04/2011
Proficient. Was very crispy and the breading stayed on well. I found the cooking time to be off. I didn't need the 30 minutes covered cooking time. I also didn't season the flour heavily plenty. Will use this again.
02/17/2009
Gee, I hate raining on the parade, simply this was so banal. Really needed more seasoning & I am non into hot spicy stuff. Did get crispy when prepared equally directed. I will not make this again. I made the error of making this the 1st fourth dimension for friends and I was embarrassed at the event. Volition go back to my standby recipe. Pitiful.
xi/17/2002
This is a peachy recipe and the whole family unit actually enjoyed it. I added chili powder and Cavendar's Greek Seasoning to the listed ingredients. I know that sounds weird, but I always do my fried chicken this manner and it works. With the added buttermilk/flour layering, information technology was splendid. Thanks Elaine.
11/29/2009
One tip: if you recall the recipe is bland its because you didn't season to gustation - and then condone any review that says this is bland. Very helpful techniques for crispy, succulent fried chicken my best always!! Thanks for sharing!!!
09/06/2004
This is a peachy fried chicken recipe. Soaking the chicken in the buttermilk is a proficient tip. I added about 1/four cup of Old Bay seasoning to the flour mixture to add together some flavor. Old Bay has paprika in it then you lot can omit information technology and still get the color. I sprinkled the finished craven with salt and picayune more Old Bay. I don't make fried foods very ofttimes but volition always use this technique when I practice splurge!
09/01/2011
I used this recipe for dinner lastnight! This is only similar the 2nd maybe 3 rd time I have ever made fried chicken and it turned out good! I just had ii bug I was heating the oil while the chicken sat and waited for the crust to trun into a "paste like" as the directions said well afterwards almost an hour it yet looked the same to me (not paste like at all (1st trouble)) and so my oil got a little to hot and the chicken concluded upward called-for (2nd problem). On the second batch that I put in the pan I just kept the chicken at the aforementioned temp and it turned out a perfect aureate color and was cooked perfectly also! The only things I changed where I added hot sauce to the buttermilk and I added a few other spices to the flour. Thanks for the recipe
07/09/2001
Craven was very dry and bland. Not much flavor at all.
06/27/2003
Fantabulous recipe. I used 1 one/2 tsp. of salt but could of used a bit more, 1 tsp. pepper, 1 tsp. poultry seasoning. I did let the chicken marinate in the buttermilk for nearly 6 hrs. Next fourth dimension will only practice it for 3 hrs. Reheated and then crispy the next day. Was fantabulous common cold also. Thanks for sharing this recipe. Definitely a keeper in my recipe box.
10/29/2002
This definitely had a crispy blanket. I did not utilize the suggested vegetable oil because I only had peanut oil on mitt. Also, I did not lower the oestrus plenty while it was covered. As a effect, mine came out a little dry and over-cooked. However, my hubby loved it and kept proverb, "mmm...". I'll do it right next time!
05/03/2001
The VERY BEST- My Wife won`t eat chicken whatsoever other way---and I didn`t even lie and tell her information technology was my recipe---GREAT
08/twenty/2014
Outset time ever attempting fried chicken, so it was a scrap dicey a time or 2, but when it was all said and done & time to taste, I actually could NOT believe I fabricated this craven; it was THAT skillful. Recipe is five star, for sure, merely I will say that a good base knowledge of cooking techniques is helpful. I can understand some of the confusion of other reviewers as to how long to let the breaded chicken sit, what "actually hot" & "reduce estrus" hateful specifically, how to season "to gustatory modality", etc. It is helpful to have a feel for what works for you and your kitchen. Thank you lot, Elaine, for sharing this method for crispy, delicious fried chicken. This is truly as good every bit or better than whatever other chicken out in that location--can't wait to make this one again!
06/04/2003
This was awesome! Crispy outside and very moist inside.Finally a dish my whole family unit loved. Very easy too.
08/25/2011
Fan-freakin-tastic!!! This was my Showtime effort at fried chicken. I was told that I was now expected to make this dinner again & again!! Thank you for such a WONDERFUL recipe!!! Crunchy & delicious!!
06/01/2011
I love this recipe. I've been using it now for over a year, the only thing I do dissimilar is I marinate the chicken in the buttermilk. If I don't take buttermilk? I use 2% milk and a few tbsp'southward of vinegar. My hubby loves how crunchy information technology gets, and there is never any left when its done.
03/23/2011
Really succulent! I used boneless, skinless chicken breast cutting into "fingers". I added some Red Hot to the buttermilk and soaked the chicken for a minute or 2. I too added a generous amount of garlic pulverisation, common salt and pepper, and some onion pulverization to the flour. They cooked really fast and were very good! Four stars instead of 5 considering I added some things.
08/25/2010
Thank you for this cooking method! I put my craven in brine overnight and and so did a buttermilk and flour seasoned with onion powder, garlic pulverisation, paprika and cyanne pepper. Wonderful crispy chicken!
08/30/2010
I didn't have buttermilk, so I used half & half. Mine too didn't turn paste-like. But, actually turned out awesomely anyhow...
04/27/2011
Nifty recipe. I've been frying chicken for years, but I rarely covered and simmered. Information technology turned out dandy. The blanket was the most fifty-fifty I have always produced.
01/30/2005
The chicken was skillful but not actually that crispy. After reading the reviews I also added some Italian seasoning to the flour to give more season. The best part was it stayed very juicy inside. If you take fourth dimension let the chicken sit in the buttermilk overnight for for a couple of hours, it helps lock in some of that juicy flavor.
04/13/2009
I've fried chicken nearly this way for years at present. The only affair that makes it even better is to soak overnight in buttermilk that has some hot sauce mixed into it. The longer marinating time makes it that much juicier and more than tender! This is the ONLY style to have juicy, crispy delicious fried chicken!
01/06/2011
Fantastic. In all the years I've been cooking this is the nearly successful of my fried chicken attempts. I soaked the chicken longer than recommended and added a affect of heat but kept everything else the aforementioned. A must try.
02/26/2012
Perfect fried chicken recipe!
01/24/2012
Taste your flour to check for seasoning. I put lots of seasoned salt (about one/iv cup) in the flour and quite a bit of pepper. I had three grandkids running around, couldn't find my cast iron skillet, didn't take enough oil (used about 1/2 inch in non-stick skillet). To reduce spattering I didn't let the oil to get as hot, and I think a half hour is too long with the chapeau on. But turned out ok. I will try it once again. It really should be fabricated as directed.
07/21/2002
My family loved information technology. First time I made for family picnic and everyone loved, chicken is moist and tender with crispy coating. Keen tips will go on in recipe box
01/eighteen/2001
This recipe is great for a rookie like me! The details are great. After trying this recipe, I was able to motility to other fried chicken recipes that have more than pizzazz.
06/27/2011
THIS RECIPE IS GOOD... IN TWO WEEKS I Accept Made IT TWICE, MY Family unit LOVES It. Any Commencement TIMER SHOULD TRY THIS RECIPE, IS Easy AND IS YUMMY.
08/xix/2011
I have never been able to make a good fried craven...until now! Cheers, Canada
01/27/2010
really good and simpler than standing there and frying at a college temp the whole fourth dimension. i did turn it in the middle of the thirty mins.
11/11/2002
Easy, tasty chicken, recipe lived upwards to its promise that the chicken would be well-baked after reheating.
05/07/2011
This was actually good. Although, I call up the name should be juicy fried chicken instead of crispy. I had a pack of chicken breasts and used that for the recipe. For the common salt I did 1 tsp. just I left out any pepper. One thing I did practice different is soak the craven in the buttermilk for xxx minutes, that may take also added to the tenderness. I really liked the technique of adding the lid besides. It kind of made information technology similar broasted craven and juicy. The flavor was light just tasty to. If I make again, I might but double coat it for an extra crispy and crunchy texture. A winner either way.
07/04/2011
I'm giving this recipe 5 stars even though I didn't remember all that cooking time was necessary, even for os-in craven. However since I used chicken strips (thicker ones) of breast meat... I merely cooked it for about 5-7 minutes on each side until it was gilded (or caramel colored) brown and firm. I use a cookie cooling rack and paper to absorb the oil. Additionally I used more seasoning in my breading and I even infused my buttermilk with fresh herbs from my garden like thyme, rosemary and a little basil. I added dried lavender too since I was trying for an "elegant" fried chicken to be served cold in a picnic lunch basket. I used peanut oil to fry and we LOVED the flavor. For the flour I used sage, margoram, thyme, and smoked paprika. It had a very delicious and delicate herby flavor.
01/08/2010
I attempted this recipe the other night and the first batch came out fine. After that, the blanket kept falling off the chicken as it was cooking. Any ideas how to keep that from happening?
08/24/2014
A great method. I used more paprika than the recipe described (about 1 table spoon). But letting the chicken sit for about ten minutes after beingness coated in flour fabricated a big difference. The chicken was moist and crispy.
05/23/2003
This chicken was awesome! This was my offset time to make fried chicken, and it turned out perfectly. I tin can't get over how crispy information technology was. I followed the instructions to a tee. The only affair I might do differently is add more salt. being my first fourth dimension, I didn't know how much was too much or likewise trivial. Cheers for the swell recipe!
02/07/2011
Dandy recipe! Substituted craven tender strips for whole craven pieces. My kids were licking their fingers and I can never become them to eat their meat! Well done!
06/nineteen/2008
One petty thing, instead of soaking in saltwater, my Female parent always cut up her chicken,salted and peppered it the night before and let the chicken absorb the seasonings all nighttime and cook it the next twenty-four hours. I as well do this. Information technology'south keen! Try it, you'll like it. I hope
09/11/2011
Well after 1 ruined top and oil splatters from one end of the kitchen to the other. All I can say is information technology wasn't worth information technology. I think the oil should exist hot, not VERY hot, make sure yous wear an apron. Chicken was moist and chrispy but aught to write home about.
04/xiii/2011
Now I understand why you need the pasty consistency. That is how the crispy crust is created. This was the best fried chicken I accept ever fabricated.
01/18/2012
I am a rookie cook and this was my first time frying chicken. All the same, the results were incredible. My family loved the chicken which was every bit as moist inside and crispy on the outside as the majority of other reviews stated. The best part was how easy it was to gear up to get such an crawly issue.
03/12/2011
Yeah, crisp and juicy chicken every time. Fabricated information technology twice at present, both times turned out bully. I marinate the craven first for more season, only the actual frying technique works like a charm. Thanks!
08/27/2008
After reading the reviews I dipped the chicken the opposite way. Flour commencement mixed with a lot of garlic powder,paprika,table salt and pepper, and then I dipped it into the buttermilk and let it sit down in the fridge for virtually an 60 minutes. The mix came out overnice and thin and crispy. Chicken very nice and juicy. Corking recipe but now I remembered why I take not made fried chicken in 13 years...the grease fires! Have a skillful DEEP skillet or frying pan on hand!!
06/xiv/2011
Just wanted to give thanks the author of this recipe! My family loves fried chicken and my attempts at it commonly failed. This evening I made the most tasty and pretty chicken ever! My merely proffer is to add a bit more than seasonings such equally garlic pulverization or poultry seasoning to the flour. The technique is perfect!
10/xiii/2011
This is the first fourth dimension I made fried chicken and the results came out way better than I expected. The reason I gave this recipe a four is because I added other spices to bring out the flavor more than but the technique was awesome. I will make this again & once more. My family unit loved it!!
09/28/2014
This was pretty yummy! Merely make sure you don't make your oil too hot considering if it's too hot, the outsides will cook faster (fifty-fifty burn) and the insides of the chicken won't exist finished. Other than that, it was good!
01/31/2011
Yummy! I accept simply once before tried to make fried craven simply for it to turn out undercooked and slimy. No good! But this recipe was fantastic! The skin is crisp and the craven is moist. I did take the advice of some other reviewer and soak my craven in a 1/two c. kosher salt and 2 q. h2o for a i/2 60 minutes. I also cut the cooking time from 30 mins. to 20 mins. because information technology seemed like it took forever for my chicken to brown the first fourth dimension around. I was afraid the craven would dry out out.
08/03/2011
finnaly! this recipe is the ONLY fired chicken i tin pull off and savor!
09/25/2014
The best fried craven Ever, hands down! The Only thing I did different was put a few small cuts in the chicken and filled them with my blend of spices that I love, earlier dipping in the buttermilk. If you follow cooking method exactly your chicken volition non be hard or nighttime or burnt, if this happens you lot did something wrong because there is nil wrong with this method equally it works VERY well. Some of y'all who say it is bland just spice it upward some more to your liking! Give thanks you for sharing. This is my husband's favorite whenever I make information technology he is one happy human being!!
09/21/2010
This was really good chicken! I accept never been able to fry information technology properly without burning, and so I played it safe, and finished them in the oven for 1/2 an hour. I did add some actress seasoning, per reviews, and my family was pretty happy! Will accept cold chicken tonight and see how that tastes! Thank you!
03/26/2013
OMGOMGOMGOMFG! Fried chicken would be my final meal if I was on expiry row. I'd die of a clogged artery before anyone could inject the lethal stuff... Having said that, I've searched for years for the best recipe, and THIS IS IT!! I didn't measure anything. Poured some buttermilk in a dredging pan and threw in the flour, common salt, pepper & lots of paprika in a Ziploc. Let it residue in the fridge until information technology became a paste-like consistency & took information technology out for about xv minutes before cooking and so it was at room temp. Filled my cast iron pan halfway with oil. More cooking time on breasts with the rib only information technology was worth the wait. SO GOOD. Thank you!!
04/09/2012
Actually moist and crispy. I could have added more salt but that was my ain mistake.
03/04/2011
I merely like boneless chicken breast and so I tried it with that and followed the recipe but with a little extra spices. Fried for 30 minutes and it was much also long and it was very dry fifty-fifty though I soaked the chicken in salt water. This was my fault, not the recipe. The second time I cut the chicken into strips and followed what I did earlier, cooked for about 10 minutes and it was Crispy, juicy and FANTASTIC!! I will NEVER use bread crumbs once more, as this was how I was taught to bread chicken... adept old fashioned egg and breadstuff crumbs! Thank you and I can't expect to cook this over again! So like shooting fish in a barrel and footling clean up!
07/24/2013
not bad recipe. I did something my grandmother showed me, soak the chicken, specially leg quarters, in salted water. Gets rid of veins and excess blood around the bones.
06/eleven/2015
I fabricated this, simply now, exactly as the recipe dictates. That whole "Let It Sit" in the #two instruction is serious business, folks. I let mine sit for about 35 minutes. The oil was certainly hot enough (I checked) But the offset batch didn't fare very well. The coating came off a couple of the pieces. Still edible, though, and so I'll be using those pieces in a salad for dejeuner tomorrow. The second batch which, of form, sabbatum with its flour coating a total half-hour longer than the first, came out perfect. First-class! That'south the trick here: let that craven sit in its flour blanket for a while; I recommend an hour, minimum. Oh yeah, as an added notation, I'll say that I threw in some other spices with the paprika in the flour: onion powder, garlic powder, yada yada. Throw in what y'all similar. Y'all know what to do.
01/31/2010
Practiced Lord, this is the all-time fried chicken recipie I've tried! Thanks for the tips in the recipe. They made all the departure. I brined the chicken before manus and it was merely so juciy and tender. The just issue is that I didn't have any butter milk. But I mixed ane cup of milk and 1 tablespoon vinegar and let information technology sit down for 10 minutes. Its a proficient substitute. I like my chicken extra crispy, and so I dipped the chicken in the "buttermilk" and the flour mixture in one case, and then dipped it back in the milk, and and so back in the flour one more time. Information technology was perfect! Thank you!
02/03/2014
I have made something like to this for years. I started out with this thought only it was very bland. I found that if you lot add hot sauce (Texus Pete or Slap Yo' Mamma) to the buttermilk information technology gives the meat a dandy season base(buttermilk is a key to good fried chicken). I also add together table salt/pepper/dried sage/stale rosemary/dried parsley (herbs footing into a powder) to the flour. I don't usually continue paprika but can't say it wouldn't be good in the mix. Calculation these ingredients to the flours gives it a meliorate flavor takes on a KFC similar quality but better cause I don't like KFC too greasy, salty etc. I can command the spice amounts to my families taste and information technology is an all the manner round winner for the base recipe. AS Posted the recipe Needed Kicked upwards a notch by additional ingredients. When frying I do comprehend with a lid later on the chicken has been browned on both side information technology seems to lock in the moisture better when done this way and by sealing off the craven by browning start this keeps everything crispy. FYI to those who'south blanket is coming off your grease in my experience isn't hot enough.
07/31/2014
Succulent. I made this as written and information technology was excellent. The merely thing I will do side by side fourth dimension is showtime checking the temperature at xx minutes. I cooked information technology for 30 minutes and information technology was quite a bit past 165*. I besides didin't need to utilize two quarts of oil in my pan. I needed about 2 cups. We had a couple of pieces today and it was proficient fifty-fifty cold. Thank you I volition make this again.
07/22/2012
It was the technique in this recipe that intrigued me. Many times I have fried chicken, esp. larger pieces similar thighs, large legs and breasts, only to cut into them to come across they were even so red in the center. This method not only ensures a perfectly crisped crust, but as well good internal cooking. My mom always taught me to flavour the craven before frying, so the dark before I sprinkled each piece with salt, pepper, garlic powder, and onion powder. Chicken saturday all night in the fridge. Cheers so much for sharing this recipe. At that place are literally hundreds of fried chicken recipes out there, but this is the all-time I have found.
03/xiv/2009
This recipe produced beautiful craven! I actually don't fry food, but I hadn't had home-made fried chicken in years, so I thought I'd give it a try. It was somewhat bland, but similar other reviewers recommend, extra seasonings can be added. I would definitely increase the paprika and salt, add garlic powder and possibly cayenne pepper. I was trying to do too many things while the chicken was getting crispy and it ended upwards burning on ane side. Oops! Since I overcooked it, it was a footling dry, simply my mistake tin can be hands remedied. My only other complaint was the olfactory property that was leftover. Cooking the chicken didn't exactly produce a bad olfactory property, merely the air concluded up being thick with a grease-like odor that stayed until the next solar day. Like some other reviewer, I cooked on a gas stove and was very worried about the potential for grease fires. Please be careful if yous're cooking on a gas stove and although this is probably common noesis, please recall that water should NEVER be used on a grease fire! Instead, smother it with a metal lid (the heat from the burn may cause a glass hat to suspension), with baking soda, or with a class B chemical burn down extinguisher. This is a good recipe, but I may non brand information technology for quite some time since I don't like to feed my family as well many fried foods and also because of the danger in cooking with hot oil on a gas stove meridian. Wonderful recipe though!
Source: https://www.allrecipes.com/recipe/8805/crispy-fried-chicken/
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