The appearance of fried chicken can vary based on several factors, and achieving the same level of browning as shown in pictures can be challenging. Here are some possible reasons why your fried chicken may not look as brown as the ones in the provided pictures:
Cooking Temperature: The temperature of the oil plays a crucial role in achieving a golden-brown crust. If the oil is not hot enough, the chicken may absorb more oil and become greasy, preventing proper browning. On the other hand, if the oil is too hot, the outside of the chicken may brown quickly before the inside is fully cooked. Use a cooking thermometer to ensure the oil is at the right temperature (around 350-375°F or 175-190°C).
Coating and Flouring: The breading or flour coating on the chicken is responsible for the crispy crust. Make sure to properly coat the chicken in flour or breading, ensuring even coverage. If the coating is too thin or uneven, it may not brown evenly during frying.
Type of Oil: Different oils have different smoke points and can affect browning. Vegetable oils like canola, peanut, or sunflower oil are commonly used for frying due to their high smoke points. Avoid using oils with low smoke points, such as extra virgin olive oil, as they can burn quickly and impact the appearance of the chicken.
Fryer or Pan Size: The size of your frying vessel can affect browning. If the pan is overcrowded, the chicken pieces may release moisture, making it harder to achieve a crispy, golden-brown crust.
Preheating the Oil: Make sure the oil is preheated to the desired temperature before adding the chicken. Cold oil can result in soggy and undercooked chicken.
Patting Dry: Before coating the chicken, pat it dry with paper towels to remove excess moisture. Excess moisture can interfere with the browning process.
Marinating or Brining: Some recipes call for marinating or brining the chicken before frying. While this can add flavor and juiciness, it may also lead to a less crispy crust.
Type of Chicken and Skin: The type of chicken and whether it has skin on can impact browning. Chicken with the skin on tends to brown more evenly and crisply due to the fat content in the skin.
Cooking Time: Ensure that the chicken is cooked through and reaches the proper internal temperature, but avoid overcooking, as this can lead to excessive browning.
Frying Time and Technique: Frying too quickly or too slowly can affect browning. Follow the recipe's recommended frying time and turn the chicken occasionally for even browning.
Remember that achieving the perfect golden-brown color takes practice, and even slight variations in technique and ingredients can produce different results. Additionally, some promotional pictures may use techniques like food styling or photo editing to enhance the appearance of the fried chicken. The most important factor is that the chicken is properly cooked, safe to eat, and delicious!