FRIED CHICKEN 101
HOW TO MAKE PERFECT FRIED CHICKEN
By Simbooker on the 3rd September 2019
Files & Tags: chicken, jamaican, caribbean & latin american, chili pepper, kfc fried chicken
Delicious Fried Chicken 101. This is not just a recipe; this is a foolproof method of making sure that the chicken turns out crunchy, tasty, moist, juicy and cooked well on the inside, as well as being crisp on the outside.
Fried Chicken is perhaps the most popular chicken dish in the entire world. Loved by people of all races and ethnic backgrounds. The best fried chicken I’ve ever tasted is Jamaican Fried Chicken- in a quaint little town called Hectors River. For this reason I use a Jamaican based seasoning but you can use the KFC secret ingredient recipe, or you may already have your own recipe.
When I first started cooking fried chicken many years ago, I had several disasters before I finally got it right. After my 10th attempt, I almost gave up. But I kept experimenting and working at it until I finally got it right.
Common Problems or Mistakes with Homemade Fried Chicken
# The chicken is raw and uncooked on the inside
# The chicken is oily and sticky, left to cool on paper towels so the breading falls of easily-BIG MISTAKE
# The chicken is under-seasoned so lacks flavour
# Olive oil is used to fry the chicken. Olive oil is a big NO because it will make the chicken taste bitter and unpleasant. Mild flavoured oils with a high smoke point are the way to go. Vegetable oil, Sunflower oil, Canola oil etc…
# Not enough space between the chicken when frying so the chicken steams instead of fries.
# The chicken is fried in the pan or skillet only and then served immediately afterwards…huge mistake
# The chicken is raw and uncooked on the inside
# The chicken is oily and sticky, left to cool on paper towels so the breading falls of easily-BIG MISTAKE
# The chicken is under-seasoned so lacks flavour
# Olive oil is used to fry the chicken. Olive oil is a big NO because it will make the chicken taste bitter and unpleasant. Mild flavoured oils with a high smoke point are the way to go. Vegetable oil, Sunflower oil, Canola oil etc…
# Not enough space between the chicken when frying so the chicken steams instead of fries.
# The chicken is fried in the pan or skillet only and then served immediately afterwards…huge mistake
FRIED CHICKEN
THE INGREDIENTS
My season flour for Chicken
Add all of the following ingredients to the flour and afterwards combine and stir thoroughly so these ingredients are evenly distributed into the flour
1 tsp Cumin
2 tbs Paprika
2 tsp Chili Powder
2 tbs Garlic powder/granules
1 tbs Onion powder/granules
2 sprigs fresh Thyme chopped (Essential)
2 tbs Jamaican Chicken seasoning
1 tbs Jamaican All Purpose Seasoning
1 tsp Black Pepper
1 tsp All Spice
Salt to taste 1 (tbs)
(I recommend AT LEAST 1 tbs of Salt)
You will also need a wide bottomed pan or skillet, 1 cup of flour or more depending on the quantity or the size of chicken you are using. And at least 3 cups of oil to fry the chicken. In addition you will need 1 cup or more of buttermilk, depending on the size or quantity of chicken.
Add all of the following ingredients to the flour and afterwards combine and stir thoroughly so these ingredients are evenly distributed into the flour
1 tsp Cumin
2 tbs Paprika
2 tsp Chili Powder
2 tbs Garlic powder/granules
1 tbs Onion powder/granules
2 sprigs fresh Thyme chopped (Essential)
2 tbs Jamaican Chicken seasoning
1 tbs Jamaican All Purpose Seasoning
1 tsp Black Pepper
1 tsp All Spice
Salt to taste 1 (tbs)
(I recommend AT LEAST 1 tbs of Salt)
You will also need a wide bottomed pan or skillet, 1 cup of flour or more depending on the quantity or the size of chicken you are using. And at least 3 cups of oil to fry the chicken. In addition you will need 1 cup or more of buttermilk, depending on the size or quantity of chicken.
For this recipe I have used 5 chicken thighs, so bare that in mind. I use chicken thighs because they are the best cut of chicken in my opinion. They stay moist and juicy, they are easy to coat with flour, and cook very evenly. I salt the chicken on both sides, even though there is already salt in the flour. Then I soak the chicken in buttermilk for about 30 minutes on the counter because the chicken cooks more evenly at room temperature.
Step 1
Heat up the oil in the pan on the highest heat and then coat the chicken in the seasoned flour. Then preheat your oven to 185C (guideline only as all ovens are different)
Heat up the oil in the pan on the highest heat and then coat the chicken in the seasoned flour. Then preheat your oven to 185C (guideline only as all ovens are different)
Step 2
Make sure all the chicken pieces are coated well and then shake off any excess flour before placing in the pan.
Make sure all the chicken pieces are coated well and then shake off any excess flour before placing in the pan.
Step 3
Fry the chicken in batches on mark 5, that means you need to turn the heat down from the highest point, before adding the chicken pieces. Do not overcrowd the pan. There needs to be enough space between the chicken to fry properly. Use mild flavoured oils to fry the chicken and NEVER USE OLIVE OIL TO FRY CHICKEN. Vegetable oil or Canola are the best options. Fry the pieces skin side down for 8 minutes, and then turn to the other side and fry for another 8 minutes. So 16 minutes in total.
Fry the chicken in batches on mark 5, that means you need to turn the heat down from the highest point, before adding the chicken pieces. Do not overcrowd the pan. There needs to be enough space between the chicken to fry properly. Use mild flavoured oils to fry the chicken and NEVER USE OLIVE OIL TO FRY CHICKEN. Vegetable oil or Canola are the best options. Fry the pieces skin side down for 8 minutes, and then turn to the other side and fry for another 8 minutes. So 16 minutes in total.
Step 4
Place the chicken on a lightly sprayed or brushed wire rack placed over a baking tray and cook for a further 30-40 minutes in the oven skin side up. This will cook the chicken on the inside and make the coating more crisp.
Place the chicken on a lightly sprayed or brushed wire rack placed over a baking tray and cook for a further 30-40 minutes in the oven skin side up. This will cook the chicken on the inside and make the coating more crisp.
Step 5
Allow the chicken to cool and drip excess oil on the wire rack for 10 minutes before serving.
Allow the chicken to cool and drip excess oil on the wire rack for 10 minutes before serving.
Step 6
Serve as desired. To reheat leftovers use the oven on the same level of heat used to cook the chicken further. Reheating in the microwave will result in soggy chicken and as a consequence it will be of a lesser quality.
Serve as desired. To reheat leftovers use the oven on the same level of heat used to cook the chicken further. Reheating in the microwave will result in soggy chicken and as a consequence it will be of a lesser quality.