Summary: Tasty 101 - How to Make Crispy Juicy Fried Chicken

Table of Contents

Dry Brining
Coating
Frying Oil
Frying Equipment
Frying Process
Tips

Dry Brining

The video recommends dry brining the chicken to tenderize and flavor it throughout. The dry brine mixture consists of:

Salt
Black pepper
Garlic powder
Onion powder
Lemon zest

The dry brine works through osmosis, where salting the meat ahead of time draws out moisture, which breaks down the salt and gets reabsorbed into the protein, tenderizing and flavoring it.

Coating

The video tested different coating combinations and recommends the following for the best crispy, crunchy exterior:

Dry Ingredients: Flour, baking powder, onion powder, garlic powder, and salt
Wet Ingredients: Buttermilk, egg whites, and vodka (optional)

The coating process involves:

The egg whites act as a culinary glue, helping the flour coating stick to the chicken and creating a crispier crust. The vodka evaporates quickly in the frying oil, setting the coating and creating flaky layers.

Frying Oil

The video recommends using canola or vegetable oil for frying, as they have a high smoke point and neutral flavor. Peanut oil is an alternative, but it has a higher saturated fat content and is more expensive.

The oil should be heated to 350°F (180°C) for frying.

Frying Equipment

The video recommends using a Dutch oven for frying, as it retains heat well and is deep enough to prevent the chicken from burning or splattering. A cast-iron skillet or stainless steel pot can also be used, but they have their drawbacks.

Frying Process

Let the chicken sit at room temperature for 30 minutes before frying to ensure even cooking.
Fry the chicken in batches, without overcrowding the pan, for 7-10 minutes or until the internal temperature reaches 165°F (75°C).
Flip the chicken only once during frying to maintain the coating.
If the chicken is browning too quickly, finish cooking it in a 375°F (190°C) oven for 5-7 minutes.

Tips

Use a candy or deep-fry thermometer to monitor the oil temperature accurately.
Use a meat thermometer to check the internal temperature of the chicken, being careful to avoid the bone.
Drain the excess oil on a wire rack, not paper towels, to prevent steaming and sogginess.
Clean the oil between batches to prevent burnt bits from altering the flavor.