Fried Chicken Recipes You Need to Add to Your Weeknight Rotation (2024)

FAQs

What is the best oil to fry chicken in? ›

“Canola oil is the best all-around oil to use for frying chicken,” she says. “It has a high smoke point and will not impact the flavor of the chicken the way coconut, peanut or avocado oil will.”

The dish is traditionally served with mashed potatoes, gravy, macaroni and cheese, coleslaw, corn or biscuits. The dish is renowned for being greasy, especially when coming from fast food outlets.

Fried Chicken Secret #1: A Salty Marinade = Juicier Meat

Adding plenty of salt to this mixture can help your chicken stay moist. This works in the exact same manner as a brine. A standard brine is a solution of salt dissolved in water (around 6% salt by weight).

Double Dredge

The best way to ensure the breading will stay on the chicken is to double down on the flour. This creates a super thick, extra crispy coating on your chicken. After dredging the chicken in seasoned flour, dip it into an egg wash and place it back into the flour.

Add some fresh herbs

Mix them in with the batter before frying or sprinkle them on at the end. Some great options for fried chicken are thyme, rosemary, oregano, or basil. Be sure to refrigerate your herbs for maximum flavor when not using them.

However, there's a simple technique that can help the maximum amount of sauce coat every inch of the wing's surface area: Dusting chicken wings with flour before cooking. This easy step transforms the wings into a canvas that both promotes a crispy texture and ensures that the sauce clings irresistibly to every inch.

Just as a coating of flour helps wet ingredients cling better on breaded and fried, it acts as a liaison between the wing and the sauce, ensuring a harmonious marriage of flavors and textures. This technique works best with oven-baked or air-fried wings, but can also be used when frying.

Oven-warming for long-lasting crunch: To keep crispy dishes warm in the oven without compromising texture, place them on a wire rack and bake at 170 to 200 degrees. This method preserves the crunch for about 15 to 20 minutes, ensuring no crispness is lost when served.

Use A Flavorful Sauce

One of the easiest ways to add flavor to already cooked chicken is by using a flavorful sauce. You can opt for a classic barbecue sauce, a tangy teriyaki sauce, or a zesty buffalo sauce. Simply toss your cooked chicken in the sauce of your choice and let it heat through.

Brines flavor fried chicken all the way into the meat, so un-brined birds will taste bland and, often, dry. You'll really only taste whatever seasoning is in the crust. Not good. Even a simple brine of water and salt will improve your fried chicken — even better is a buttermilk brine.

How to spice up bland fried chicken? ›

– Chili Powder or BBQ Spice Mix: Add zip to the rub, marinade and flour coating. – Curry Powder: Infuse the flour coating for a gorgeous yellow tint and earthy taste. – Harissa: Stir into the marinade and mix up with orange juice and honey for a sweet and spicy drizzle.

The best side dishes to serve with Korean Fried Chicken are fried rice, Korean corn dogs, spring rolls, egg roll in a bowl, kimchi pancakes, steamed dumplings, cucumber salad, Hong Kong noodles, ramen, spicy tofu stir-fry, Korean potato salad, edamame, pickled radish, seaweed salad, zucchini fritters, and jasmine rice.

The only time it is appropriate to eat fried chicken with your fingers is at an informal picnic or meal. Otherwise, chicken should always be eaten with a knife and fork. ➢ Frog's Legs. They are eaten with the fingers.