Thanks Honeylioness!
Contrary to what some will tell you Fried Chicken is actually one of the easier things to make for new cooks and those who don't cook often. There are however a lot of ways to mess it up. So, here are my tips for crispy, non-greasy fried chicken:
* The chicken should be at room temperature BEFORE you fry it. Otherwise you are likely to get a drumstick that is still almost raw inside.
* Use clean oil. By that I mean, don't re-use oil from another use, such as making french fries. I recommend basic vegetable oil for the most consistent results.
* The coating needs to be dry before you fry it. This ensures a crispier skin and less "popping" of the oil due to contact with moisture.
* Regardless of the type of frying pan you use (electric, cast iron, stainless) be sure to not over crowd it when frying the pieces of chicken. There should be an even margin of space around each piece so they cook evenly. Crowding the pan will get you "gummy" chicken where the pieces almost insulate each other if they are pressed together.
Now that you are ready .... here are my recommendations for what you will need:
* A heavy bottomed frying pan with lid. I personally do not like non-stick or teflon coated as you don't get the really crispy skin with them.
* Enough vegetable oil to fill the pan halfway.
* Paper towels.
* A cookie sheet or baking tray.
* Cooling racks - like you would put cookies on after they come out of the oven.
* Chicken.
* The coating/seasoning of your choice.
The choice of coating or breading for your fried chicken is as varied as each cook. In it's simplest form it is just flour. At the other end are the batters that encase each piece. Let's start with just flour for now.
* Put several layers of paper towels on the baking sheet. Sit the cooling rack on top of the paper towels. This will allow you to not only dry the chicken before frying but to have a place for it to cool and drain off any excess oil afterward.
* Into a plastic bag (such as a produce bag from the store) put two cups of flour
* Add salt and pepper to taste and/or any other seasoning you like. (I prefer to substitute Lawry's Season Salt)
* In a shallow bowl put about a cup of milk - or milk and a beaten egg. You need a "wet" so the flour mix will stick to the chicken.
* Dip each chicken piece into the milk mixture then drop into the flour bag.
* close the top of the bag (just twist it) and "shake" to coat the chicken piece. You can do two at a time with small pieces like legs and wings - but stick to one at a time for breasts and thigh pieces.
* Put the coated pieces onto the cooling racks for 5-10 minutes to dry. This also sets the coating so it will not clump off in the pan.
* Fill your frying pan halfway with oil and heat on med-high until one drop of water flicked into the oil "pops" ... but don't let the oil smoke.
* Using tongs place chicken into the hot oil making sure the pieces are not crowded.
* Cover the pan and chicken fry for 5-7 minutes per side. The lid keeps grease spatters down and also helps trap the moist heat so the meat is cooked all the way through.
* Using tongs (I prefer them as they do not pierce the skin like a fork and let the juices run out) check the bottom of the chicken pieces. When they are a deep golden brown turn the pieces over and cook the second side.
* Replace cover and cook another 5-7 minutes. You are waiting to hear the oil abate a bit. When you first place the chicken into the oil the sound of frying will be quite loud. As the meat cooks and there is little extra moisture being released the snapping/frying sound will lessen.
* Place the cooked pieces back onto the cooling racks to drain. Also the residual heat from the frying will continue to cook the meat slightly on the inside.
* Let the oil come back up in heat for a moment then fry the next batch.
And here is my favorite variation that always makes juicy flavorful fried chicken:
* In a large ziplock bag place two cups of buttermilk. You can either use it fresh or reconstituted from a powder which you will find in the baking aisle.
* Add two teaspoons of Lawry's
* Add chicken
* Seal the ziplock bag being sure to press out as much air as possible.
* Set the bag into a bowl or pan (just in case it leaks) and put it in the refrigerator overnight
* The next day follow the steps above - omitting the milk/egg dip as the buttermilk marinade serves the same purpose.
