As the weather warms up, many of us start thinking about summer - a period associated with beautiful weather and great fried chicken. If you love fried chicken, but you have not had much luck recreating your family's favorite recipes, you will get a lot out of these cooking tips for making your favorite old fashioned meal.
What about the Fat
Pan Fried Chicken
A little fat once in a while is not so bad. Whether you decide to make fried chicken the main course for Sunday dinner or take it on a picnic, it is a delicious meal that brings back old memories. There are lots of different ways to make fried chicken, but all good chicken has a few things in common. It is cooked thoroughly, has a moist, juicy interior, and is not too greasy, with a crispy fried coating that tastes great.
Common Factors in Great Fried Chicken
There are a few aspects that are vital to making any batch of southern fried chicken a success. One of them is being sure you cut the tips off the wings to the last joint. No one really eats them, and wing tips are good for chicken stock later on. If you take them off now, you do not have to worry as much about crowding the chicken in the pan.
Space in the pan is vitally important. While it is okay for them to touch, you will need to make sure that there is no crowding. That means a skillet of twelve inches in diameter or more if you want to be sure your chicken will cook correctly. Choose a heavy skillet (cast iron is traditional), that will hold heat in well.
What Type of Oil or Fat to Fry In
Cooking oil is common for frying chicken, but many others swear by melted shortening instead. However, no matter which oil you use, choose one with a high smoke point and keep the temperature in an ideal range. Get your fat too hot and it will smoke. Do not get it hot enough and your chicken will take far too long to cook, along with being greasy.
A half inch to three quarters of an inch of oil is ideal, since you are pan frying, not deep frying. This works well for chicken fried steak and other dishes done in this style, as well as fried chicken. Too little oil and the sides will not cook properly. Too much and your chicken will swim.
Flouring and Coating Your Chicken
There are two basic ways to flour the chicken, and which one you use will depend on what you prefer and probably on what Grandma did. The paper bag method involves putting spices and flour into a strong paper bag, then dropping the chicken in a few pieces at a time. Close the bag and shake it for even coating with little to no mess.
Using a shallow dish to coat your chicken requires putting the flour and spices into a dish such as a pie pan or casserole, then rolling them in the mixture. This still coats well, and it allows you to see more easily, what you are doing. However, it does result in a bit more mess. Most people will use one method or the other according to personal preference and what their Grandma used.
Remember that the amount of chicken you work with should correspond to the recipe - three pounds at a time is common. You will want to trim excess skin and fat before cooking. People who use boneless chicken, boneless skinless chicken, or who trim all the skin will need to cook their chicken for less time than those using bone-in chicken or frying an entire bird. No matter what you do, take care and pay attention and you will get great fried chicken to match those old summer memories.
Getting the Most Out of Your Fried Chicken Recipes
If you're looking for some new recipes inspiration, you might like to check out the delicious recipes on our site. It can be hard juggling your budget to feed a family but using economical ingredients like chicken to make favorites like fried chicken is a great idea and means you can afford other treats too. Maybe you would like to make a something a little different like a chicken fried steak recipe for a change.
SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken
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