1. Marinate for maximum flavor.
For maximum juiciness and flavor, marinate chicken for at least 4 hours or overnight. You can go with a brine (water flavored with salt, aromatics, herbs, and spices), or do what some restos have been doing and use buttermilk.
What’s buttermilk? Traditionally, it is the tart-tasting liquid left after butter has been churned out of cream. It imparts a tangy flavor to chicken and makes it tender and juicy, too.
How can you make your own buttermilk? Simply mix 1 teaspoon lemon juice or plain vinegar and 2 cups of milk. Let it sit until it curdles, for about 10 minutes.
2. Breading is the key to crunchy skin.
Flavorful breading gives fried chicken that crispy crunch. You can simply mix a cup of flour with a teaspoon each of salt and pepper. But for more flavor, play around with herbs and spices like onion powder, garlic powder, cayenne, or paprika.
Prepare 2 containers: one for the seasoned breading, and another for a beaten egg or buttermilk.
Step 1: Press the chicken into the breading, making sure it is evenly coated with no bald spots.
Step 2: Dip the chicken in the egg or buttermilk.
Step 3: Press the chicken into the breading again to pack in more flavor and ensure a thick crispy crust.
Place chicken on a baking sheet while waiting for the oil to heat up.
3. Fry properly.
Use oil that has a high smoke point like canola or vegetable oil. Fill a deep skillet or pot with oil until it is 1/3 full. On medium heat, bring oil to a steady 350F. A thermometer would be a great tool to have. One nifty trick to know if oil is hot enough is to drop a cube of bread into the oil—it should brown immediately, but not burn.
Fry similar sized chicken in batches. Add the chicken a few pieces at a time, making sure not to overcrowd the pan. Adding too much chicken will bring down the temperature of the oil.
For more tips on how you can make the best-tasting fried chicken, check out Yummy.ph!