As the weather gets warmer, summer is on many of our minds, and with summer thoughts come memories of clear, warm weather and delicious homemade fried chicken. If you are a fried chicken lover who wants to recreate those old family recipes, here are some tips to help you make this classic dish the right way.
A little fat once in a while is not so bad. Whether you decide to make fried chicken the main course for Sunday dinner or take it on a picnic, it is a delicious meal that brings back old memories. There are lots of different ways to make fried chicken, but all good chicken has a few things in common. It is cooked thoroughly, has a moist, juicy interior, and is not too greasy, with a crispy fried coating that tastes great.
There are a few things that are important to the success of any batch of fried chicken. One is making sure the tips have been cut off the chicken wings at the last joint. Almost no one eats them, and they will be great for stock later. Removing them now means you will have more room in your skillet to make sure your chicken gets done perfectly.
Space in the pan is vitally important. While it is okay for them to touch, you will need to make sure that there is no crowding. That means a skillet of twelve inches in diameter or more if you want to be sure your chicken will cook correctly. Choose a heavy skillet (cast iron is traditional), that will hold heat in well.
Cooking oil is a popular fat for frying chicken, but some people also choose melted shortening for its high smoke point. Look for oils that can get to high temperatures without smoking, and mind the heat of your oil. Fat that is too hot burns the outside and leaves the inside raw, while too little heat will cause greasy chicken that takes a long time to cook.
Usually, your pan should contain more than a half inch of oil, but less than a full inch, a quantity that works well for other recipes fried in the same style as chicken, as well as southern fried chicken recipes. Do not use too little oil or the sides will not cook correctly.
There are two basic ways to flour the chicken, and which one you use will depend on what you prefer and probably on what Grandma did. The paper bag method involves putting spices and flour into a strong paper bag, then dropping the chicken in a few pieces at a time. Close the bag and shake it for even coating with little to no mess.
The shallow dish method of coating the chicken involves putting spices and flour into a dish, like a pie pan, and coating them by rolling them in the flour, instead. This is a messier method that lets you see what you are doing a little better.
Work with the same weight of meat specified in the recipe and trim all excess fat and skin before you begin. If you prefer to use skinless boneless chicken or other convenience meats, you will need to cook the chicken for a shorter time. This meat fries up faster and may become dry if overcooked. A little attention, however, will help you ensure you get great fried chicken every time.
Nothing says fried chicken like “southern fried” chicken recipes do. Come see loads of great fried chicken recipes plus informative articles and cooking tips that will have you cooking fried chicken like a pro.