One of the most beloved simple dishes has many would be cooks stammered. The coating and frying is what makes this dish so intimidating. But we have a sure fire way to beat the heat and make it just as good as KFC or Swiss Chalet.
Plan accordingly for this undertaking as it could wrap you up for at least a couple hours. However, getting this down to a science is possible, making large BBQ's or dinner parties your playground. Here are the six essential things you need to know about frying this crisp, juicy chicken at home. Also, we are not opposed to trying the fried chicken at some of the local establisments because they are good and could be a good measuring stick to compare how far you've come in your own skills Below are some of the spots we recommend.
Following the below tips will culminate in a plate of the best wings you have ever made. Now its time for your guests to approve or not, but we think they will be pleasantly surprised. The step by step intructions can be found here as well. By using the tips and instructions KFC and Swiss Chalet will be wondering where you are.
Keep the time to a minimum by only buying the parts of the chicken you like. Avoid breast as they take longer than the legs and thighs. Everyone wants a drumstick when it comes to fried chicken anyways.
Dry brine (meaning salt) the chicken itself first. You can do this overnight in the fridge or for just 30 minutes before coating and frying the chicken at room temperature. This salting step is critical for moist, flavorful chicken, as it gives the chicken direct contact with the salt. This helps to tenderize it, but also infuses it with flavor.
Last year, KFC’s secret spiced blend was reportedly leaked to the public via the Chicago Tribune. KFC uses a lot of spices and a large amount of them. Mix the seasoning blend together while the chicken is sitting salted, then put half of the seasoning on the chicken and the other half in the flour coating. Remember that the fat from frying is going to mellow some of the spice flavor and that some of the spices will be left behind in the coating process, so don’t be afraid at the large volume of spice here.
The egg white addition is a trick from a tempura recipe. Add bourbon or vodka and cornstarch in flour for frying. These seemingly unrelated ingredients come together to make a super-crispy coating on the chicken full of ripples, nooks, and flakes — all the good things we love on fried chicken. Here is what each one does in the batter. Egg white adds structure in the form of protein. It also helps the flour coating stick to the chicken. Use whole eggs and you’ll have a softer crust because of the yolks’ fat content. Alcohol evaporates quickly in the frying oil. This sets the coating and creates flaky layers. Cornstarch in the flour makes the crust crispier. Cornstarch weakens the all-purpose flour’s protein just enough to make the coating tender.
I know that a cast iron skillet is the icon for Southern fried foods, but its shallow depth makes a mess (and is a fire hazard if you aren’t careful) when frying. Use a deep pot instead for frying. The high sides keep splatter to a minimum, while its heft helps to regulate the oil’s temperature as chicken pieces go in and out.
Use a deep-fry or candy thermometer for the oil and a probe thermometer to monitor the chicken’s internal temperature. You’ll notice that the oil drops in temperature as chicken pieces are added to the pot. You’ll need to monitor the temperature by adjusting the heat as you fry. The probe thermometer will guarantee that you have juicy chicken that is properly cooked. You can’t just rely on the chicken’s golden-brown coating to determine doneness, as the spice mixture will brown pretty quickly before the chicken is cooked. The chicken should reach an internal temperature of 165°F in the thickest part of each piece; make sure the thermometer’s not touching bone when taking the temperature for the most accurate reading.