How to cook fried chicken.

[Demon-Xanth]

Okay, I've tried a number of times to cook fried chicken, but have yet to get a nice crispy brown skin like even the roach coach can.

My most successful attempt was dipping the wings in a mix of egg and milk, then coating them in flour, at which point I cooked them in vegetable oil. This got a tiny bit of crispiness but still had a yellow color. The meat inside was fully cooked, albeit lacking the fried flavor.

What am I missing to the equation?

 

[Anubis]

Buttermilk -> flour/spice mix -> buttermilk-> flour/spice mix - > fryer, i use peanut oil

 

[kranky]

You can try corn flake crumbs as a coating (they are sold in a box). They will be as crispy as you could want.

 

[loup garou]

Text

 

[ballmode]

Go visit some black families in the south they know how to do it

mmm MMMMM

 

[WannaFly]

OP: Are you sure you are deep frying the chicken? Sounds like you might be pan frying.

 

[Rudee]

Use self-rising flour instead of regular flour. Crispier skin. Also, use a deep fryer.

 

[Demon-Xanth]

Originally posted by: WannaFly
OP: Are you sure you are deep frying the chicken? Sounds like you might be pan frying.

Yup. It's defiantly a deep fryer. Takes about a quart of oil, and because it's a smaller one only fits a handful of food in at a time (which is okay because I'm a single guy)

 

[sygyzy]

Do what Anubis said. You can also add things like Batter Bind S or Crisp Coat UC (getting a little fancy here).

 

[Ophir]

To get really crispy skin, you have to double batter the chicken, like Anubis said.

I have no idea why your skin is "yellowy." Even with no batter chicken should darken up to a golden brown if the oil is at the right temp. Sounds like your oil is too low.

Pan frying has nothing to do with it, I've never used a deep fryer and get a good crisp every time.

 

[Howard]

Pics?

BTW it's "fry chicken" not "cook fried chicken".

 

[Demon-Xanth]

Originally posted by: Ophir
To get really crispy skin, you have to double batter the chicken, like Anubis said.

I have no idea why your skin is "yellowy." Even with no batter chicken should darken up to a golden brown if the oil is at the right temp. Sounds like your oil is too low.

Pan frying has nothing to do with it, I've never used a deep fryer and get a good crisp every time.

Well, there is always the possibility that my deep fryer just sucks.

 

[loup garou]

Originally posted by: Demon-Xanth

Originally posted by: Ophir
To get really crispy skin, you have to double batter the chicken, like Anubis said.

I have no idea why your skin is "yellowy." Even with no batter chicken should darken up to a golden brown if the oil is at the right temp. Sounds like your oil is too low.

Pan frying has nothing to do with it, I've never used a deep fryer and get a good crisp every time.

Well, there is always the possibility that my deep fryer just sucks.

It most likely does. Little tabletop electric fryers can't maintain oil temperature when you drop a big chunk of room temperature chicken in it.

Buy a cast iron dutch oven as I linked above (or a deep skillet) and a deep fry thermometer.

Then, just do what Alton says.

 

[squirrel dog]

I use a cajun fry mix(Zaterians)but you can use salt/pepper/garic powder/red pepper mixed into your flour.If you can't taste the seasoning you don't have enough . Then you need to fry it a little longer than you are doing . Fresh oil makes for a lighter color unless you lenthen your frying time . Good home made fried chicken is worth the effort .

 

[Demon-Xanth]

Originally posted by: loup garou
It most likely does. Little tabletop electric fryers can't maintain oil temperature when you drop a big chunk of room temperature chicken in it.

Buy a cast iron dutch oven as I linked above (or a deep skillet) and a deep fry thermometer.

Then, just do what Alton says.

Thanks, I'll probably get a deep skillet as it'll be more versatile than the dutch oven, and kick the deep fryer to the curb. (it's a pain to clean up anyways)

Oh, and for the grammar nazi. "Fried Chicken" is the name of the dish, you don't ask "How do I bake Alaska?"

 

[Anubis]

Originally posted by: Demon-Xanth

Originally posted by: loup garou
It most likely does. Little tabletop electric fryers can't maintain oil temperature when you drop a big chunk of room temperature chicken in it.

Buy a cast iron dutch oven as I linked above (or a deep skillet) and a deep fry thermometer.

Then, just do what Alton says.

"How do I bake Alaska?"

legalize pot

they tried

and IIRC failed

 

[Ophir]

Originally posted by: loup garou

Originally posted by: Demon-Xanth

Originally posted by: Ophir
To get really crispy skin, you have to double batter the chicken, like Anubis said.

I have no idea why your skin is "yellowy." Even with no batter chicken should darken up to a golden brown if the oil is at the right temp. Sounds like your oil is too low.

Pan frying has nothing to do with it, I've never used a deep fryer and get a good crisp every time.

Well, there is always the possibility that my deep fryer just sucks.

It most likely does. Little tabletop electric fryers can't maintain oil temperature when you drop a big chunk of room temperature chicken in it.

Buy a cast iron dutch oven as I linked above (or a deep skillet) and a deep fry thermometer.

Then, just do what Alton says.

Yeah, a cast iron skillet is one of the best cooking purchases you can make. I got mine for $15.00 at Marshalls and once well seasoned can use it for just about anything.

 

[loup garou]

Originally posted by: Demon-Xanth

Originally posted by: loup garou
It most likely does. Little tabletop electric fryers can't maintain oil temperature when you drop a big chunk of room temperature chicken in it.

Buy a cast iron dutch oven as I linked above (or a deep skillet) and a deep fry thermometer.

Then, just do what Alton says.

Thanks, I'll probably get a deep skillet as it'll be more versatile than the dutch oven, and kick the deep fryer to the curb. (it's a pain to clean up anyways)

Oh, and for the grammar nazi. "Fried Chicken" is the name of the dish, you don't ask "How do I bake Alaska?"

Actually, I find the dutch oven to be the most versatile cookware I own (chili, cornbread, stews, jambalaya, frying, baking etc). I recommended the skillet as an alternative as it's generally cheaper.

 

[Lyfer]

OMG....I want fried chicken for lunch now.

 

[tfinch2]

I use a tall stock pot with it about 1/3 full of oil. Sure I can only cook about 4-5 chicken strips at a time, but there is no splatter.

 

[FoBoT]

this is why i just use the drivethru window at Popeyes

 

[conehead433]

About the only time I eat fried chicken is at a buffet. They do a much better job than I can. I do like to cook hot chicken wings, but I use the oven for that.

 

[zinkpig]

actually good home made fried chicken is way better than fast food. The trick to getting a crisp coating is to dredge the chicken in egg then flour (repeat twice for extra crispy) and then let it rest on a rack until the coating dries out (maybe 10 min). Coating it evenly prevents oil from getting in between the chicken and the batter in which case your chicken will turn out icky and burn the outside without cooking the inside. I also let the chicken rest in a 200F oven after cooking. This makes it crispy and all the extra fat will drip away.

 

[Demon-Xanth]

update: I think the buttermilk helped, and the pan worked great. The wimpy deep fryer is no kicked to the curb!

I need to work on the amount of spices and cooking time a bit, but it finally looks like fried chicken.

 

[Chronoshock]

pics!