Anyone have a good biscuit recipe?
- Thread starter magakitty
- Start date
How do you make fried chicken?
Mine's always soggy.
Do you use a cast iron pan? If not, you should. It distributes the heat much more evenly and holds the heat in the side walls. Any other pan I have used has hot/cooler spots and doesn't hold the oil temperature properly.
Fried chicken ends up soggy for the following reasons:
1) the lid is left on too long. Remove the lid after the cooking time and turn the heat back up so the oil crisps the outside.
2) cooking oil is not hot enough.
3) the chicken wasn't browned long enough in very hot oil before the cooking began.
This is the way I make fried chicken and it is always great!!!
Skin and rinse chicken pieces.
beat together eggs and milk in a bowl - the amount will depend on how much chicken you are coating.
dip pieces one at a time in the egg wash.
coat with seasoned flour.
Set pieces on plate or cookie sheet - so not allow pieces to touch. it helps if the dish is covered with wax paper before placing chicken pieces on it.
Don't store wrapped in plastic or ziplock - if it cannot "breathe" and too much moisture collects (why I don't cover my pan) it WILL be soggy
Set chicken in refridgerator for 15 mins or more.
Dip in eggs wash and coat in flour again.
return to fridge or at least 30 minutes.
You can make as many coats of egg wash and flour as desired, but I find that two work well.
Heat oil until a pinch of flour sizzles when dropped in pan. Batter will not stick if oil is not hot enough.
I never cover the pan while frying chicken. Flame should be medium height. oil about 350 F is good. If chicken seems to be browning too quickly, reduce heat, and vis-versa.
If you have your oil at the right temperature the coating will be crispy and flaky (kinda like KFC crispy recipe)
Drain on paper towel
Skin and rinse chicken pieces.
beat together eggs and milk in a bowl - the amount will depend on how much chicken you are coating.
dip pieces one at a time in the egg wash.
coat with seasoned flour.
Set pieces on plate or cookie sheet - so not allow pieces to touch. it helps if the dish is covered with wax paper before placing chicken pieces on it.
Don't store wrapped in plastic or ziplock - if it cannot "breathe" and too much moisture collects (why I don't cover my pan) it WILL be soggy
Set chicken in refridgerator for 15 mins or more.
Dip in eggs wash and coat in flour again.
return to fridge or at least 30 minutes.
You can make as many coats of egg wash and flour as desired, but I find that two work well.
Heat oil until a pinch of flour sizzles when dropped in pan. Batter will not stick if oil is not hot enough.
I never cover the pan while frying chicken. Flame should be medium height. oil about 350 F is good. If chicken seems to be browning too quickly, reduce heat, and vis-versa.
If you have your oil at the right temperature the coating will be crispy and flaky (kinda like KFC crispy recipe)
Drain on paper towel
