My mother used to surprise us on Sundays with this deep-fried chicken breast, which we would eat while watching Walt Disney on TV.
What type of chicken is best for frying?
This is really a matter of preference. This recipe can be used to prepare any style of fried chicken, whether you prefer boneless, skinless breasts or thighs, all legs, or a whole chicken cut up into a variety of tasty pieces for everyone to enjoy.
I use boneless, skinless breasts or thighs when frying chicken to chop for a crispy chicken salad. But when we order traditional southern fried chicken for dinner, it usually consists of bone-in chicken from a whole chicken. If using the latter method, make sure to split the breasts exactly in half before soaking. Instead of trying to fry whole, bone-in chicken breasts, you can use this method to make them cook much more quickly and easily.
Remember that the time needed to fry the chicken will vary depending on the cut and whether it has bones in or not.
What temperature does the oil need to be at to fry chicken?
The ideal oil temperature is between 325 and 350 degrees Fahrenheit, and you should try to keep it there. You run the risk of burning the chicken on the outside before the inside has a chance to fully cook if the oil gets much hotter. Lower than that, and the chicken will absorb more oil and become greasy.
Use a heavy-duty cast iron skillet, avoid packing the pan with too many pieces of chicken at once, and use a deep-fry thermometer to keep the temperature consistent throughout the process are my best recommendations for maintaining an even temperature.
I’ve had success with a different strategy that calls for only cooking the chicken pieces for two to three minutes on each side before placing them on a baking sheet with a wire rack and baking the chicken at 350 degrees Fahrenheit until it is thoroughly cooked.
To know for sure when the chicken is done, make sure your meat thermometer reads 165 degrees F.
The benefit of this method is that it doesn’t require spending nearly as much time frying the chicken in batches while standing in front of a hot oil pan on the stove. Instead, you are just crisping up the outer coating. This indicates that all of the chicken is finished at once. It’s a good strategy in particular if you’re doubling the recipe to feed a large group of people.
Tips for the best fried chicken
How do you know when chicken breast is done frying?
Check the meat’s juices by poking it to see if they are red or clear. This technique only works with chicken. If you cut into properly cooked chicken and the juices run clear, the chicken is done. Your chicken may need to cook a little bit longer if the juices are red or pinkish in color.
How long should I fry my raw chicken?
When the skin is a deep golden brown and an instant-read thermometer inserted into the thickest part of the chicken registers 165°, the chicken has finished cooking. This process takes 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
How long does it take chicken to fry?
As a general rule, chicken should be fried for about 7-8 minutes per side. But remember that the size and thickness of the pieces can vary. When the thickest part of the chicken registers at 165° and the skin is crisp and a deep golden-brown color, the chicken is fully cooked.
How do you fry chicken breast without it drying out?
- Flatten the chicken breasts. …
- Season the chicken breasts. …
- Heat the pan. …
- Without stirring, cook the chicken breasts over medium heat for one minute.
- Flip the chicken breasts. …
- Turn the heat down to low. …
- Cover the pan and cook on low for 10 minutes.
- Allow to sit for an additional 10 minutes after turning off the heat.