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I've had a lot of fried chicken in my life. Fast food fried chicken, store bought fried chicken, boxed fried chicken- but nothing beats authentic Southern Fried Chicken. If there's one thing that everybody on this planet should know how to cook- it's fried chicken. It's so easy to create... yet so easy to fuck up. It's poetic, really. Instead of serving over-greased slop or blackened bird, how about you read my 6 steps to making better fried chicken?

1) BRINE, BRINE, BRINE!!
The first mark of an amateur is not soaking your chicken in flavor before you fry it. When you brine your meat, you're not only tenderizing it, but enhancing the flavor. Though there are numerous methods to go about making a good brine, I personally use milk, salt, sugar, and herbs. If you plan on making spicy fried chicken, feel free to add hot sauce to your brine. You really can't go wrong with this step, so don't be afraid to add a good amount of seasoning. Soak your chicken in the brine anywhere from 2 hours to 2 days. If you don't have 2 hours, stick it in the fridge and cover it with foil for as long as possible. You'll still reap some juicy benefits. 

2) Season Your Flour
This is not the 'Fried Chicken' being doled out at your school or job's dining facility. This is real fucking chicken. Real fucking chicken requires seasoning. Each cook has their own seasoning recipe- and it's all about experimenting to figure out what you like best. However, if you're on Lexi's patreon that means you want to know what Lexi uses. I heavily season my flour (all purpose, btw) with garlic powder, onion powder, thyme, and seasoning salt. If you want spicy chicken, add red pepper flakes to your flour or add hot sauce to your egg mixture. Speaking of....

3) Season Your Egg Mixture, Fool!
To get your bird as flavorful as possible, you have to not only season with brine and season the flour- but add more seasoning to the egg batter. Trust me, you'll thank me later!

4) Triple Dip
Let your chicken soak in the flour mixture before dipping it in the egg mixture. Fuck what you've been taught, just listen to me. Then, dip the chicken into the egg mixture, and then do a SECOND coating of flour. This will ensure that your chicken is super crispy and that the flour mixture won't float away when it hits the oil.

5) Temperature is Everything
Make sure you heat your oil (preferably Canola or Vegetable) to the right temperature. It doesn't need to be popping or sizzling hot- in fact, the temperature of the oil should be at a healthy 350-375 degrees. Putting your chicken in too hot oil can result in a golden brown piece of bird with pink innards. The inside must begin cooking before the outside starts frying.. When you dip your first piece, it should immediately collect a few bubbles- not sizzle uncontrollably. BUT.... putting the chicken in too early can mean super greasy fried chicken. Avoid this by always putting your chicken in at the right temperature. Also, only cook a few pieces at a time- overcrowding the pot can bring down the overall temperature of the oil and cause uneven cooking. 

6) Pull Up The Right Way
After making several batches of fried chicken like the true poultry connoisseur that you are, you'll eventually be able to just KNOW when the chicken is done. Until then, use this method. First, put each batch of chicken into the fryer at the same time. Don't add new pieces midway or pull out some before. When your chicken begins to look golden brown (10-18 minutes depending on how big your pieces are and what you're frying- white or dark), pull up the biggest piece and cut a slit in the fattest part. If it's white inside and not clear, you're all good. If blood gushes out and the outside is golden brown, that means your oil was entirely too hot. If it's a little pink, pull the smaller pieces out and re-dunk the fat one. Check it again in a minute or two. But wait- before you throw your chicken on a plate or into a bowl, let it cool on a wire rack. You can let them sweat out excess oil onto a paper towel, but they can re-absorb it and cause greasiness. Beware!

So that's it. You know everything there is to know about frying chicken the right way. Go forth and prosper. 

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