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Best Fried Chicken

Storage and Prep

  • Store chicken in lowest part of cooler to prevent dripping onto other nearby foodsChicken
  • For best results, allow frozen products to thaw slightly in cool water

Batter / Moisten Chicken

  • Moisten chicken in batter before coating. (Batters can vary from milk, egg, beer or even just water.Heavier or lighter coating of chicken depends on the thickness or type of batter)
  • Drain the wet or battered chicken well before adding to the breading, this prevents excessivedough balls from forming

Breading the Chicken

  • Toss chicken in breading using both hands. Coat thoroughly.  If breading fresh chicken, tuck wings by bending wing tip around and behind end wing segment.
  • Remove excess breading by holding two pieces with fingers and bump wrists together.  This removes excess breading without disturbing the coating. 
  • For a flakier breading, re-dip the coated chicken in the batter making sure all the dry coating has been covered. Then tumble again in the breading
  • Alwayshake off excess breading after tumbling the chicken. This prevents waste of breading from blowing off into the fryer
  • Sift breading in order to remove lumps to extend the life of the breading
  • For crispier coating and less blow-off of breading in the fryer, allow pieces to set for 2-3 minutes prior to dropping in hot
  • A good rule of thumb 1 pound of breading will coat about 10 pounds of chicken. 

Cooking

  • Breaded textures will be softer when pressure fried and crispier when fried in an open fryer
  • Place finished breaded chicken skin side up on sheet pan with grid
  • When frying chicken, make sure oil temperature is set between 325-350º F
  • Cook times vary depending on size and type of chicken used. Always check the temperature of the chicken5 minutes after cooking using a meat thermometer.  Without touching the bone, the chicken should reach 180º F
  • Remove chicken slowly from fryer oil as to not disturb, tear, or knock off any of the cooked breading
  • Allow at least 5 minutes between frying and serving.
  • Holding cabinets or heat lamps are the recommended ways to keep chicken warm.
  • Avoid frying chicken and fish in the same oil to prevent flavor transfer
  • Make sure to filter oil often to extend the life of the oil and prevent cracklings from accumulating on the product.