I’ve always loved fried chicken ever since I was a little girl helpin’ Grandmother Paul in the kitchen. It’s one of those dishes that takes me on home to my childhood with mama and daddy. I’ve had fried chicken just about everywhere—some good and some bad, but I love eatin’ it at home while I’m gathered around the table with my friends and family.
I think a lot of people are a little intimidated by makin’ fried chicken at home though. Maybe it’s the mess or maybe they think they don’t have the right supplies. You don’t need a deep fryer though to make good fried chicken. If you’ve got a frying pan and some oil, you’re in good shape.
If you’re ready to put some fried chicken on the table for your family, I think you’ll find these four tips, along with my Southern Fried Chicken recipe, will help you make the best fried chicken around.
- When choosin’ a chicken, I opt for young, organic chicken. It stays moist and juicier than an older chicken.
- This next tip is courtesy of my grandmother, who was a real wiz in the kitchen. If you’re cookin’ the fried chicken in the evening, season it in the morning, and put it in the fridge all day to soak up all those delicious flavors. I’ve always followed her advice when time permitted, and it really does make a big difference!
- Before you fry up your chicken, let it get as close to room temperature as you can. Cold chicken will drop the temperature of the oil when you put it in, which can make it very hard to regulate.
- Finally, don’t forget that white and dark meat have different cook times! Dark meat takes 2-3 minutes longer to cook, so put it in first. I also put the dark meat in the hottest parts of the pot.
I don’t know about y’all, but now I’ve got a hankerin’ for fried chicken. I’m off to the kitchen to make some up for Michael and myself and any loved ones that happen to wander on in. Love & best dishes, y’all!
