Perfect Fried Chicken
It's the all-American meal.
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Try this ready-to-go menu or create your own.
Find out how to make juicy fried chicken with a crispy golden crust everytime.
Before You Fry
There are as many "secret recipes" for fried chicken as there are cooks doing the frying. Some swear by soaking the chicken overnight in buttermilk. Others give their chicken a soak in brine, a dunk in beer batter, and a light coating of seasoned flour--or a roll in breadcrumbs or crushed saltines.
The best way to discover your favorite method is to experiment with different seasonings and techniques until you hit on your perfect preparation.
The best way to discover your favorite method is to experiment with different seasonings and techniques until you hit on your perfect preparation.
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Batter Up
Set up a "dredging station" to minimize mess and make cleanup easy. Put your ingredients and mixtures into large shallow bowls or baking dishes. Then work in one direction (left to right, for example), moving from seasoned flour to egg batter over to bread crumbs/panko/coating mixture.
Have one "wet hand" and one "dry hand"--and use your "wet" hand to transfer chicken from the wet mixture to the coating bowl.
Have one "wet hand" and one "dry hand"--and use your "wet" hand to transfer chicken from the wet mixture to the coating bowl.
Before easing the coated chicken pieces into hot fat, allow them to rest, which will give the coating a chance to adhere. (Do this step in the refrigerator if you won't be frying the chicken within half an hour.
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