How to make extra crispy fried chicken
Practically every Southern cook and most Southern food aficionados each has his or her own unique fried chicken recipe. Of course, the basics are the same – floured chicken fried in hot oil. The differences among the multitude of fried chicken recipes are found within the specific spices and herbs used to season the chicken, along with the dredging and frying techniques.
People are always asking me how to make extra crispy fried chicken. This is what works for me!
Holle’s Extra Crispy Fried Chicken recipe
What you’ll need:
- Fryer chicken cut into 8 pieces
- 1 teaspoon plus 1 tablespoon salt
- 2 teaspoons black pepper
- 3 teaspoons paprika
- 1 teaspoon dried thyme, ground
- 2 cups plain flour
- ½ teaspoon baking soda (NOT baking powder)
- 1 teaspoon corn starch
- 1 teaspoon Accent
- 3 large eggs
- ½ cup milk
- Crisco shortening
Directions: Rinse chicken parts and place in bowl. Sprinkle with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and thyme. Cover chicken with ice water and add ice on top. Refrigerate for 20 minutes.
Meanwhile, place flour, baking soda, 1 tablespoon salt, 1 teaspoon black pepper, 2 teaspoons paprika, corn starch, and Accent into a large paper bag.
Mix eggs and milk together in a separate bowl.
Remove chicken from ice water onto paper towels to drain. Dredge chicken parts in flour, dip each piece in the egg wash, then dredge in the flour again. Place the chicken on a plate and leave at room temperature for a few minutes, until the flour coating looks “pasty.” Shake the pieces in flour again.
Fry chicken parts in Crisco at 350-360 degrees until brown. A deep fryer makes this job a lot easier! Fry the legs and thighs together, then fry the wings and breasts together. Dark meat takes longer to cook. The white-meat pieces should take 15-20 minutes, and the dark meat will take 20-25 minutes. Turn pieces while cooking.
Drain fried chicken on a wire rack over paper towels.
For a great fried chicken recipe that includes the extra step of brining, chek this out:
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