Fantastic fried chicken recipe in most easiest way-Crispy & Delicious
When I bite on a crispy chicken fried, I just say ‘wow’. But it must be crispy and delicious also. I’m really fond of it. There is nobody who doesn’t like juicy fried chicken.
The fried chicken recipe not so hard. You can make it tastefully than a restaurant. I have learned this recipe from my friend’s mom, for making at any time. I prepare it in a simple method and get praise from all.
I would like to share the recipe among the people who cannot pass their meal without this food item. I will describe easy but the best method to make it. I Hope you will be able to make it perfect.
# The things & ingredients you’ll need
Chicken: The chicken you are going to fry must be fresh and middle-aged. I said about this aged chicken because of low aged chicken's meat too soft. It's tastes like sticky.
The more aged chicken’s bone is too hard. Who likes to eat bone also they cannot eat that. When you dislike bone you can cook boneless fried chicken. These depend on your want.
You can cut 3 to 4-pound whole chicken into 8-12 pieces for frying. Cutting in a large size gives few chicken pieces but small cutting size provides more chicken pieces.
Cut as you wish. The normal cut parts are 2 drumsticks (fried chicken leg), 2 thighs. 2 wings, and 2 breasts for fried chicken breast. The breasts may cut horizontally.
Frying Pan/Copper chef: You will need a metal or aluminum Pan/Skillet to fry. The size of the pan depends on how much chicken pieces you want to fry at a time? Personally, I recommend an averaged sized aluminum pan.
A candy thermometer: This is optional. Thermometer helps to gauge the heat of oil on the pan. Perfect heated oil fry chicken accurately and crispy. When the temperature 350 degrees on the thermometer it means the oil faultlessly ready to cook.
Don’t worry if you have no thermometer. Just through a little flour into the hot oil. If the flour whizz frantically understands it enough heated for frying.
A bowl or a thick brown paper bag: Many conservatives use brown paper bag still now to coat meat. They believe this process can coat meat deeply. If you have not this use a bowl.
A baking sheet: When the chicken will be fried properly then need a baking sheet for draining the pan fried chicken.
Someone use paper or tissue, but these paper keep the chicken something moist. For using paper make sure the fried drained fully.
# The process of brine making- Best chicken brine
Brine making needs for giving the chicken a different flavor even color. Making deep fried chicken without submerging in brine is low tasty.
I recommend to make it, this is not hard to prepare it. There are several kinds of brine people use.
Basic chicken Brine
You won’t mistake if you call basic brine as quick chicken brine. To make it, just dissolve 4 tablespoons pure white salt, 1 tablespoon garlic and ginger powder or paste, 1 tablespoon paprika powder (optional) with 4 cups of tepid water.
Add 1 cup yogurt 1 tablespoon sugar also. After adding all the mentioned ingredients mix properly until the sugar and salt melt appropriately. Keep the chicken in the solution. Put that in the refrigerator for a few hours or up to the full night. Now the basic brine ready.
Most of the cook use buttermilk brine for frying chicken. It gives better flavor with tasty. To make this you’ll need 2 tablespoons white salt, 4 cups buttermilk, 2 pieces ground black pepper (optional), 1 tablespoon garlic and 1 tablespoon ginger powder or paste.
If you want KFC styled or southern fried chicken then don’t forget for adding any kind of herbs only 1 tablespoon. The peeper will make the chicken something peppery ( some people like it). Add the chicken to it, covering with a lid and freeze up to overnight.
Add 4 tablespoon white salt with 2 cups apple cider. Mix properly and add chicken to the mix. Place in the fridge for overnight after covering the solution.
Take 2 cups cola, 1 tablespoon white salt, 5 cloves chopped garlic, 7 sprigs fresh thyme, 1 tablespoon or more hot sauce. Add chicken, mix the whole things perfectly. Cove and keep in the fridge only for 4-5 hours.
But remember, over freezing spoil chickens' aroma or maybe bitter. So, it is better to proceed with caution.
Add 2 cups pickle juice & 2 tablespoons to the chicken in a large bowl. Cover and place in the refrigerator from 10-13 hours. The meat will absorb the pickle juice. The meat will be juicy and aromatic.
# The Coating Process
The coating is one of the most important things for best-fried chicken. Sometimes all hardship may turn into nothing just for the trouble of coating.
So, you should follow the coating process step by step. Tow method is well known. You can follow as wish.
Take a brown bag, fill the bag with flour. Add salt to taste, also add 1 tablespoon black pepper powder (if don’t like pepper no need to add it).
Now pick up all the chicken pieces from the brine and put into the bag. Shake the bag frequently for about 2 minutes.
When all the meats will be coated from all side, then keep the meat pieces in a flat bowl. Be careful about keeping the coated meat in the bowl. If you do it quickly the coated layer will drop out. Do it carefully.
This process nearly the same as the first one. Only need 3-5 piece eggs extra. Take 3-5 eggs, shake in a small bowl. Take also some four in a small bowl with salt in quantity. Try to use white salt always.
Firstly, Submerge the meats into the eggs. Coat the meat with the flour by turning around. Again submerge the same meat with the eggs and coat with flour.
You can do this repeatedly. The external layer of perfect fried chicken would be thick on depending how much time you coat it with flour.
Follow the same way to coat all meat pieces. After coating, the chicken's pieces are ready for frying.
# The process of frying/cooking- How to fry chicken?
You can use soybean, peanut, canola and vegetable oil. Bear in mind not to use olive oil or butter to make chicken fry.
They have a low smoke point, that means it can be fired over the pan when it would be high heated.
Good to know that people used lard and butter or soybean oil before. Then there were no available numerous kinds of oil.
Once finishing the coating, heat oil in a pan. The pan should be enough width, so that, the chicken can be put off and pick up easily.
Heat the oil by full fire volume of your stove. Make sure the oil reached the 350-degree heat. This temperature can be measured by the candy thermometer ( told about it above).
Now, place some chicken pieces in the pan. Don’t place more at a time. It let not be frying the meats perfectly. To make pan fry chicken need to make several batches.
Keep the stove fire in middle volume after placing chicken in the pan. Over fire volume makes meat colorful quickly externally. It seems the chicken is completely fried.
Actually, its internal condition remains raw. So, gently fry prepare it accurately. Don’t move the chicken over and again. Someone claims the layer of meats drops out during frying.
This happens when they move them frequently. After completing fry under part, reverse it opposite part to get fried. That’s enough. How long does it take to fry chicken?
When a chicken batch becomes brown or golden color keep them on a baking sheet. If you have no backing sheet, can use paper, using tissue is better than normal paper.
Tissue absorbs the internal chicken oil quickly. Remember a perfect fry can give you true taste.
# The process of serving
Biting into the chicken truly tempting. But smart serving makes it more delicious and attractive.
You won’t like to burn your mouth eating the hot meat, Really? Let it them to be cool enough. This coolness will a make super juicy chicken.
You can serve with a french fry and tamarind sauce. To make tamarind sauce melt 1 cup tamarind in a small bowl.
Add 4 tablespoon sugar, half-tablespoon salt, half-tablespoon fried cumin powder. Throughout the seeds. Stir properly, now ready your tamarind sauce with pan-fried.
Tips: Chicken contains high-class of protein. But when making it fry, it gets fat also. So, try to eat at a balanced diet.
All your hard work end. Just say thank you to the chicken for being fried. What a crispy fried chicken and juicy chicken, Isn’t it? Give your feedback on how the taste was your homemade fried chicken?
We are optimistic that you already learned fried chicken recipe from this article. If you read and follow our recipe thoroughly you can discover the real taste of fried chicken.