Crispy Fried Chicken... I finally got it!! Now with ***PICTURES***

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Squishy, Dec 12, 2011.

  1. Squishy

    Squishy Chillin' With My Peeps

    Feb 2, 2011

    Quite a long time now... I've been trying to figure out Crispy Fried Chicken. Like restaurants have.

    I knew people who had said "But it's so simple!"... and I tried their suggestions, but it didn't work. I got well cooked, coated chicken.. but where was the crisp? The crunch? The little bubbles in the batter that delivered the awesome texture (and fat deposits! [​IMG] )...

    Well yes, some of you may be saying... "But it's so simple!" still... but for those of you who aren't... I finally have it figured out!

    My last few batches of chicken were BETTER than KFC! Maybe not better than Chilis Chicken Crispers... Alllllmost to the level of Popeyes.... But can definitely beat Long John Silvers! .... Can you tell I'm somewhat of a fried chicken connoisseur?? [​IMG]

    And now it can be made from farm fresh chickens... for those who have chickens.. we don't at the moment. [​IMG]

    Moving on....I shall share my marvelous breakthrough with you all! .... It's very nice of me [​IMG]

    Marvelous answer is that you do NOT need a deep fryer. Although I'm sure one would only bring more to the crunch level, it is not necessary.

    Here is what we need -

    Chicken. (When I say fried chicken, I mean Chicken Strips, but this method will work for all chicken body parts [​IMG] )
    VEGETABLE Oil. (an important distinction I have found... canola had poor results)
    SELF-RISING Flour. (The most extremely important distiction, don't say regular "Will do".... it won't)
    Egg Whites.

    You will also need a big deep frying pan, but I would hope you already have one [​IMG]

    Crack eggs in bowl. I found I used one egg per breast of chicken (mind I did cut them into strips, but thats the approximate ratio).
    *Carefully* use spoon to remove yolks from whites. Do something with the yolks. We give them to the dogs [​IMG] .

    Use fork or whisk to beat egg whites until you have a thick froth on top. I usually say "It's good enough" when my hand gets tired. But I have found that more froth = more bubbles in fried chicken.

    Cover plate with plenty of Self Rising Flour... add seasoning to flour if you need to.. but I prefer plain.

    Dip prepared chicken in egg white, then place in flour, cover, and press. YES, this method is more work intensive then the baggy method... but have you ever noticed how pithily chicken gets coated in the baggie method? This way yeilds FAR better results. Press flour into chicken well.

    I like to keep my fork and give my egg whites a fast couple beats between every peice of chicken. This brings back up the froth, which as we know, equals more bubbles.

    After you've done all your chicken, take it all back through and double dip and coat them.

    ADD an inch or two of Vegetable Oil to deep frying pan and heat on high or whatever works for your stove.

    Test oil by tossing a fallen bit of batter or two in there. When it makes noise and bubbles and maybe dances around, the oil is hot enough. I found I didn't like the results too much with the canola oil to start with... the color and crispiness of the Vegetable oil chicken is FAR better.

    Place chicken in hot oil. Fry as you would normally fry chicken in a pan. [​IMG]

    Try not to burn either side.. and try not to scrape the batter off with whatever you are using to turn the peices. [​IMG]

    With this method I have achieved some BEAUTIFUL batches of chicken strips... sellable even... if one could sell homecooked food [​IMG]

    I think you can too. But if you deviate from the method, it's not my fault, whatever happens [​IMG]

    If anyone shows interest... next time I make a batch in the next day or two, I'll take a picture.
    Last edited: Dec 15, 2011
    1 person likes this.
  2. redhen

    redhen Kiss My Grits... Premium Member

    May 19, 2008
    Western MA
    [​IMG] [​IMG] [​IMG] [​IMG]
    We need pics... [​IMG]
  3. stoopid

    stoopid Chicken Fairy Godmother

    Aug 3, 2011
    Long Island, NY
    Sounds too easy to be true. Will try it, especially because Red has given the drool of approval at 4 am.
  4. redhen

    redhen Kiss My Grits... Premium Member

    May 19, 2008
    Western MA
  5. Mattemma

    Mattemma Overrun With Chickens

    Aug 12, 2009
    Well I will go buy some chicken breast and give this a try on my ds. He is the most picky 9yo,and I have be unable to come up with a homemade chicken strips he will eat.
  6. h4ppy-chris

    h4ppy-chris Chillin' With My Peeps

    Oct 3, 2011
    burnley, UK
    i would love to see some pictures [​IMG]
  7. Frogdogtimestwo

    Frogdogtimestwo Chillin' With My Peeps

    May 21, 2008
    Try refrigerating after the complete breading steps on a cookie cooling rack for a minimum of an hour, two is better and that is a restaurant secret to the breading being awesome and crunchy also [​IMG]

    For the moistest fried chicken pieces (not boneless meat) you will ever taste IMHO do this; In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse well under cool water and proceed with your recipe.
  8. redhen

    redhen Kiss My Grits... Premium Member

    May 19, 2008
    Western MA
    Quote:Yep, brining works sooooo good!
    We do it for our Thanksgiving turkey... [​IMG]
  9. 2DogsFarm

    2DogsFarm Chillin' With My Peeps

    Apr 10, 2009
    NW Indiana
    My Mom used to make the BEST fried chicken and I...alas, I have Fear of Frying.

    I never get the oil hot enough - breading falls off -, or make it too hot - smoky mess, underdone chicken.

    Your directions (plus the tip for brining - not enough time to let sit in the fridge) make me wanna go home and deep-fry the chicken breasts I have thawing for dinner tonight.
    They were to be virtuously baked, but crunchy deep-fried sounds sooo much better.
    Now I just need to check & make sure I have veg oil, not canola....
    Last edited: Dec 12, 2011
  10. silkiechicken

    silkiechicken Staff PhD Premium Member

    Sounds kind of like what I do.... however I do use regular ol flower, just add baking powder and salt with spices to it to make it somewhat like self rising flour.

    Also, I put in a deep fry thermometer and keep the temp between 300 and 350F. Too low and you'll have soggy chicken.

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