How can I make fried chicken crispy without burning the chicken?
Hey there Sierra!
There are a couple of tricks to crispy fried chicken.
I like to let my chicken soak in buttermilk at least overnight...if you have time, marinate it for 24 hours...this is very important for the best flavor. After I dredge the chicken in the flour, let it sit 15 to 30 minutes. This will make your crust extra crispy.
Next, make sure that the temperature of the oil reaches 350 degrees F before you drop your chicken in.
Don't crowd you pan. Whether you are pan frying or deep frying, if you put too much chicken in the pan or put the chicken in too quickly, you will lower the temperature of your oil and cause the chicken to soak up the oil.
If you are deep frying, make sure that you use plenty of oil. The chicken needs to be completely covered in the oil.
If you are pan frying, make sure you have enough oil in your pan to come halfway up the side of the skillet. A cast iron skillet works best.
Make sure that you are using a broiler/fryer chicken. Chickens are marketed in the U.S. as fryers, broilers, and roasters. Fryers are the smallest, and most packages of whole chicken parts are sold as fryers. Broilers are larger than fryers and are usually sold whole. Roasters, or roasting hens, are the largest and usually the most expensive and are usually sold whole.
If you are frying big pieces of chicken, it will be nearly impossible to get the chicken done before the outside burns so you may want to fry the pieces for about 5 minutes on each side and then finished them in a 350 degree oven for 25-35 minutes.
Drain your fried chicken on a rack over a sheet pan for the crispiest crust.
**Make sure the internal temperature of your chicken reaches 160 degrees F.
Follow these tips and your chicken should turn out crisp every time!
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