Fabulous Fried Chicken Recipes

Fried Chicken Recipes – Crispy, flavorful, juicy fried chicken is number #1 on the top ten soul foods list. And this cookout essential is easier than you think. Whether you decide to brine it in buttermilk, ramp up the spices, or go for a more traditional approach, we have it all.

Double-Coated Cornflake Crumb Fried Chicken

One of my favorite foods growing up was fried chicken. Of course, the spices are slightly different in Cameroon. So I can’t help but sneak in some ginger and cloves. Yeah, fried isn’t the healthiest way to eat chicken, but an occasional treat won’t hurt.

National Fried Chicken Day

Do we need an excuse to party? Not really, but I won’t complain about an extra reason. So, officially National Fried Chicken Day is July 6, but we don’t have to wait to enjoy our list of fantastic fried chicken recipes. No one knows how it got started, but, hey, we love any excuse to indulge in this ultimate comfort food.

Tips for Perfectly Fried Chicken

Use dark meat: Sorry, I know it’s higher fat, but fried breast can be dry. I prefer the juicier thighs and legs for fried chicken.
Brining: Proteins keep their moisture better when brined. Salt draws moisture to the surface, then that moisture is reabsorbed into the meat. You can salt it without brining it, but it will take longer.
Marinate: Marinade not only adds flavor but also tenderizes your chicken and keeps it moister, especially if it includes buttermilk.
Steam or poach your chicken first: The spices penetrate better, it’s juicier, and, more importantly, it shortens the frying time with no worries about raw chicken in the middle.
Fry twice: If you’re not going to poach your chicken first, frying it twice is the next best thing. High heat will sear it and keep the juices in, then pan-frying it at a lower temperature will allow it to cook thoroughly.
Use vegetable shortening: I don’t recommend using vegetable shortening (Crisco) for most recipes, but it does make a difference for fried chicken. Lard and duck fat are good, too.
Dredge it with cornstarch: I’m sure there’s a scientific explanation, and sometimes I only coat my chicken with spices. But cornstarch does make a crispier outer crust.

FAQs

What does buttermilk do for chicken?

Buttermilk is acidic, acting as a tenderizer. Regular milk will do the same job if you prefer a sweeter taste. Both ingredients help keep the chicken moist.

Do you coat chicken with egg or flour first?

I always start with flour because it helps the egg stick. But shake off all excess, or you’ll have a gooey mess. Then it goes into the egg mixture; again, let the excess drip off before plopping it into the seasoned layer.

Which flour is best for dredging?

The tried and true classic is all-purpose flour. However, if you need a gluten-free option, cornstarch is the best, followed by rice or barley flour. And sometimes, I sneak in tapioca starch.

What to Serve With Fried Chicken

The Fried Chicken Compilation

Easy Air-Fryer Buttermilk Fried Chicken

Air Fryer Traditional Southern Soul Food Buttermilk Fried Chicken is a quick and easy recipe with less than 5 ingredients for crispy, crunchy fried chicken wings. The wings are brined with buttermilk, breaded, and seasoned to perfection. This dish has the amazing down-home cooking flavor the whole f…