What You’ll Find Here?
The all-time children’s favorite, fried chicken! Just the smell of it sizzling in the pan is enough to make my kids run to the kitchen.
There’s nothing like biting into that crispy skin, with its crunchy, golden-brown texture, followed by the juicy and tender chicken inside.
It’s simple, quick, and a guaranteed hit at the dinner table.
As a dad who loves to cook, I’m always looking for recipes that are easy to make but deliver big on flavor, this one never disappoints!
Whether for a weekend lunch or a special treat, this crispy fried chicken will have everyone asking for seconds.
Why is it called fried chicken?
I’ve wondered about this before, so I looked it up. It’s actually pretty simple “fried”.
Because it’s cooked in hot oil until the outside turns crispy, and “chicken” because, well, it’s chicken!
But what’s really interesting is that fried chicken, as we know it today, became popular in the Southern U.S.
According to my research, it was influenced by African and European cooking traditions, which were passed down and adapted over time.
But no matter where it started, we Filipinos have definitely made it our own.
Whether it’s for a quick lunch or a family gathering, fried chicken is always a hit, with that crunchy skin and juicy meat that’s hard to resist!
How To Properly Bread a Fried Chicken?
Proper breading technique is the key to achieving that perfect crispy coating on your fried chicken. Here’s how it works for me:
Use a Good Coating Mixture
I like to mix flour with cornstarch for an extra crispy texture. The cornstarch helps absorb moisture, resulting in a lighter, crunchier coating. Adding seasonings like garlic powder and paprika boosts the flavor significantly.
Double-Dip Technique
I always dip the chicken in the dry mixture first, then in the egg wash, and back into the flour mixture. This double-dip method ensures the coating sticks well and creates a thicker crust.
Let It Rest
After breading, letting the chicken rest for a few minutes is important. This helps the coating adhere better, preventing it from falling off during frying.
Fry at the Right Temperature
Make sure your oil is hot enough before adding the chicken. This helps seal the coating quickly, keeping it crispy and preventing it from absorbing too much oil.
Let It Rest
After breading, I let the chicken sit for a few minutes before frying. This helps the breading adhere better, so it doesn’t fall off during cooking.
Use a Mix of Flour and Cornstarch
Combining flour with cornstarch gives that extra crispiness I love. The cornstarch helps absorb moisture, making the coating light and airy.
Season Generously
Don’t skimp on seasoning the flour mixture. I make sure to add enough salt, pepper, and spices like garlic powder and paprika. It enhances the flavor and makes each bite delicious.
Fried Chicken Recipe Ingredients
Chicken Legs and Thighs: These cuts are juicy and flavorful, making them perfect for frying. They stay tender and develop a crispy skin that everyone loves.
Flour and Cornstarch: Mixing these two creates a super crispy coating. The flour gives structure, while the cornstarch keeps it light and crunchy.
Chicken Powder and Garlic Powder: Chicken powder adds a savory kick, while garlic powder gives a nice aroma and boosts the flavor.
Salt, Black Pepper, and Paprika: Salt and black pepper are must-haves to enhance the chicken’s taste. Paprika adds a hint of smokiness and a pop of color.
Eggs and a Pinch of Salt: Eggs help the coating stick to the chicken. A pinch of salt in the egg wash boosts the overall flavor.
How To Cook the Crispiest Fried Chicken
1. Prepare Your Breading Mixture
First, grab a mixing bowl and combine 1 cup of flour and 1 cup of cornstarch. This combo is my go-to for achieving that ultra-crispy coating. Add 1 teaspoon of chicken powder, 1 tablespoon of garlic powder, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika if you like a little spice. Mix everything well until it’s evenly combined.
2. Make the Egg Wash
In another bowl, beat 2 eggs and add a pinch of salt. This egg wash will help the coating stick to the chicken, giving it that beautiful, golden crust.
3. Prepare the Chicken
Now, take your 1 kilogram of chicken legs and thighs. If you need to slice them for even cooking, go ahead and do that. I find that cutting them helps the flavors soak in better.
4. Coat the Chicken
Dip each piece of chicken into the flour mixture first, making sure it’s evenly coated. Then, take the coated chicken and dip it into the egg mixture. After that, coat it again in the flour mixture. This double-dipping technique ensures that each piece has a thick, crunchy coating.
5. Let the Chicken Rest
Once you’ve coated all the pieces, place them on a tray or plate. Letting the chicken rest for a few minutes allows the breading to set, which is crucial for keeping it intact while frying.
6. Heat the Oil
Next, heat enough cooking oil in a pan to fully submerge the chicken pieces. I like to use a deep pot for this. You want the oil to be hot enough around 350°F so that the chicken fries properly.
7. Fry the Chicken
Once the oil is hot, carefully add the chicken pieces in batches. Don’t overcrowd the pan, as this will lower the oil temperature and make your chicken soggy. Fry each batch until they turn golden brown and crispy, which usually takes about 12-15 minutes, depending on the size of your pieces.
8. Drain Excess Oil
After frying, place the chicken on a cooling rack. This allows any excess oil to drain off, keeping the coating crispy.
How to Make Fried Chicken Stay Crispy
- Double-Coating: Coating the chicken twice (once in flour, then in an egg wash, and back to the flour) helps create a thicker, crunchier crust that holds up better during frying.
- Letting It Rest: After breading, let the chicken rest for a few minutes before frying. This helps the coating adhere better and prevents it from falling off during cooking.
- Proper Oil Temperature: Frying at the right temperature (about 350°F or 175°C) is crucial. If the oil is too cool, the chicken will absorb more oil and become soggy; too hot, and the outside will burn before the inside cooks.
- Cooling Rack: Once the chicken is fried, place it on a cooling rack instead of paper towels. This allows air to circulate around the chicken, preventing steam from making the coating soggy.
What is the Secret to Good Fried Chicken?
- Seasoning: The secret to great fried chicken is in the seasoning. Using a mix of spices in the breading, like garlic powder, paprika, and black pepper, enhances the flavor of the chicken.
- Marinating: Some people swear by marinating the chicken in buttermilk or a spice mixture beforehand. This not only tenderizes the meat but also adds flavor.
- Quality of Ingredients: Using fresh, high-quality chicken and ingredients ensures the best taste.
Frequently Asked Questions
Yes, you can use chicken breasts or wings, but keep in mind that cooking times may vary. Thighs and legs tend to be juicier and more forgiving during frying.
Frying typically takes about 12-15 minutes per batch, depending on the size of the chicken pieces. It’s important to ensure the internal temperature reaches 165°F (75°C) for safety.
To avoid greasy chicken, make sure the oil is hot enough before adding the chicken and fry in small batches to prevent the temperature from dropping. Also, placing the fried chicken on a cooling rack helps excess oil drain away.
While you can use skinless chicken, it won’t have that classic crispy skin that fried chicken is known for. If you prefer skinless, consider marinating the chicken to enhance its flavor and moisture.
Fried Chicken
Ingredients
- 1 kilogram Chicken Legs and Thighs
- 1 cup Flour
- 1 cup Cornstarch
- 1 tsp Chicken Powder
- 1 tbsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Paprika (optional)
- 2 pcs Eggs
- A pinch of Salt (for the eggs)
- Cooking Oil (enough for deep frying)
Instructions
- In a mixing bowl, combine 1 cup of flour, 1 cup of cornstarch, 1 tsp chicken powder, 1 tbsp garlic powder, 1 tsp salt, 1 tsp black pepper, and 1 tsp paprika (optional). Mix well.
- In a separate bowl, beat 2 eggs and add a pinch of salt. Set aside.
- Take your 1 kilogram of chicken legs and thighs, and slice them if needed.
- Dip each piece of chicken in the flour mixture, making sure it’s evenly coated. Then, dip it into the egg mixture, and coat the chicken again in the flour mixture.
- Once coated, place the chicken on a tray or plate, ready for frying.
- Heat enough cooking oil in a pan to submerge the chicken pieces. Once the oil is hot, fry the chicken in batches until golden brown and crispy.
- Place the fried chicken on a cooling rack to drain any excess oil before serving.
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