Next, I prepare the breading. In another shallow dish, I whisk together the flour and a bit more salt and pepper for good measure. Once the chicken is ready, I take each piece out of the marinade and allow any excess to drip off. Then, I dredge the chicken in the flour mixture, pressing down firmly to ensure a thick coating. This is where the magic happens, folks! The thicker the coating, the crunchier the chicken.
After breading all my chicken, I heat a good amount of oil in my skillet over medium heat. I always test the oil with a little bit of flour first; if it sizzles, I know I’m ready to go! I carefully place the chicken in the oil, making sure not to overcrowd the pan. Cooking in batches usually works best for me. I let each piece fry for about 10-15 minutes on each side, turning them golden brown.
Once they are beautifully browned, I transfer them to a plate lined with paper towels to drain any excess oil. The smell in my kitchen is absolutely heavenly at this point. Honestly, it’s the best reward for all that patience and effort!
Pro Tips for Best Results
One of my favorite tips is to let the chicken sit for a few minutes after frying before digging in. It may be hard to resist, but this lets the juices redistribute throughout the meat, making every bite more succulent. I’ve noticed a significant difference when I do this.
I also experimented with different frying oils and found that peanut oil gives the chicken a distinctive flavor and an incredible crunch. If you have dietary restrictions, canola oil is a great alternative, but if you can, splurge a little on that peanut oil—it’s worth it!
Lastly, I highly recommend using a thermometer to check the internal temperature of the chicken. It should reach 165°F for perfectly cooked meat that stays juicy inside and crunchy outside. I once cut a piece open too soon, and the results weren’t what I wanted at all!
Common Mistakes to Avoid
One common mistake I made was testing the oil too early. If the oil isn’t hot enough, the chicken will soak up too much oil and become greasy. This really ruins that crispy texture I’m after! A good rule is to always test it before adding your chicken.
Another pitfall is skipping the marination process. If you skip marinating, you might end up with bland chicken. This mix of buttermilk and spices works wonders for flavor—trust me, it’s worth the wait!
I’ve also found that neglecting to dry the chicken before breading can lead to a soggy coating. Make sure to pat the chicken dry after taking it out of the buttermilk mix; that way, the breading sticks better. No one wants a soggy piece of fried chicken!
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