Fried chicken is a popular takeaway order, but it can be tricky to make at home. A recipe expert has shared the common mistake people make – and how to avoid it
Crispy fried chicken makes for the ideal indulgence, and it’s an incredibly popular takeaway choice as well. Nevertheless, with increasing numbers of people monitoring their diet – and budget – fakeaways frequently offer a healthier and more economical alternative.
Yet, this dish isn’t always the simplest to prepare at home, and it can occasionally end up as a soggy disaster. Fortunately, Mimi Morley, senior recipe development manager at HelloFresh, explains there are several common blunders that people typically make.
But a bit of preparation can mean the difference between a greasy outcome and a golden, crispy coating, and she’s shared the trick on achieving this.
The key to fried chicken that remains succulent and packed with flavour starts well before you begin cooking, with Mimi emphasising the significance of proper preparation for this recipe, reports the Express.
“One of the biggest mistakes people make is rushing straight from the fridge to the fryer,” she explained. “Proper preparation completely transforms the taste and texture.”
When preparing fried chicken, you should always begin by seasoning the meat in advance – even just an hour will create a ‘big difference’.
A straightforward brine containing salt, water and a touch of sugar will help retain moisture and flavour the meat right through.
Following brining, dry the chicken thoroughly and immerse it in buttermilk for several hours or coat it lightly in egg before covering with well-seasoned flour or breadcrumbs, then allow it to rest for at least 15 minutes.
Mimi noted: “This helps the coating stick so it stays crisp rather than slipping off in the oil.”
Next, it’s time to get frying. You’ll need a deep, heavy-bottomed pan or a large deep-sided frying pan, ensuring it’s spacious enough so the chicken pieces aren’t piled on top of each other.
“Pour in oil until it is around five to seven centimetres deep, which is sufficient to half-submerge the chicken and create a crispy crust without requiring a full deep fryer. Heat the oil to between 170°C and 180°C and gently lower the chicken into the oil using tongs, cooking a few pieces at a time, and avoid overcrowding the pan as this will result in greasy chicken.Fry for approximately 15 minutes, turning occasionally to ensure even cooking on all sides.
The coating should be a deep golden brown, and the chicken cooked thoroughly to the bone. When it comes to saucing your fried chicken, this should be done once the chicken has cooled slightly.
Mimi cautioned: “If you add sauce too early, the coating absorbs it and turns soggy. Always let the chicken rest briefly on a wire rack, then brush or toss it in the sauce just before serving.”
