Making quick and easy fried chicken that is juicy, crispy, and tender requires a few key ingredients and steps. Here's a simple recipe to follow:
Ingredients:
- Chicken pieces (you can use bone-in, skin-on chicken thighs, drumsticks, or breast cutlets)
- Salt and pepper (to taste)
- All-purpose flour
- Eggs (2-3, beaten)
- Milk (1/4 cup)
- Breadcrumbs or panko (for extra crispiness, optional)
- Cooking oil (vegetable, canola, or peanut oil for frying)
Instructions:
Prep the chicken: If using bone-in, skin-on chicken pieces, pat them dry with paper towels. Season the chicken pieces with salt and pepper on both sides, rubbing the seasoning evenly into the meat.
Dredging station: Set up a dredging station with three shallow dishes or bowls. In the first dish, place all-purpose flour. In the second dish, mix the beaten eggs with the milk. In the third dish, place breadcrumbs or panko (if using) for an extra crispy coating.
Coating the chicken: Dip each piece of chicken into the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it's coated evenly. Finally, coat the chicken with breadcrumbs or panko, pressing the crumbs onto the chicken to adhere well.
Heat the oil: In a large, deep skillet or frying pan, heat enough cooking oil to submerge the chicken pieces about halfway. The oil should reach a temperature of around 350-375°F (175-190°C). Use a kitchen thermometer to monitor the oil temperature.
Frying the chicken: Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if needed. Cook the chicken until it's golden brown and cooked through. The internal temperature should reach 165°F (74°C) for safe consumption.
Drain excess oil: Once the chicken is cooked, use a slotted spoon or tongs to remove it from the oil and place it on a plate lined with paper towels. This will help absorb any excess oil and keep the fried chicken crispy.
Serve: Let the fried chicken rest for a few minutes before serving. You can serve it as is or with your favorite dipping sauces or side dishes.
Tips:
- For even juicier and tender fried chicken, you can marinate the chicken pieces in buttermilk or a mixture of yogurt and spices for a few hours or overnight before coating them.
- If you prefer a spicier flavor, you can add various spices such as paprika, garlic powder, onion powder, cayenne pepper, or chili powder to the flour or breadcrumb mixture.
- Adjust the cooking time depending on the size and thickness of the chicken pieces. Thicker cuts may require slightly longer frying time.
Remember to practice caution when frying, as hot oil can be dangerous. Use a deep and sturdy frying pan, and never leave the hot oil unattended. Enjoy your homemade juicy, crispy, and tender fried chicken!