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Variations on fried chicken recipes reach back to the colonial days in America, when cast-iron skillets were used to cook this delicious dish. Today, chefs are using more innovative approaches to prepare fried chicken, like dusting it with buttermilk and flour before frying.
Fried chicken is usually associated with knock-off KFC, or chicken nuggets from a box. But, in reality, it’s a lot like any other meat: you can do a lot to make it better. Take, for example, the easy and flavorful fried chicken recipe below. It’s simple, and it’s delicious. The ingredients are relatively cheap, and it tastes better than anything you’d get from fast food. (It’ll also be a lot cheaper than takeout!)
Is there a better meal than crispy fried chicken? You’d think getting fried chicken drumsticks crispy on the outside and chewy on the inside would be a challenge, but it’s not. This recipe is very easy and quick to prepare (the marinating time is only one hour). The recipe uses only chicken drumsticks. This ensures even cooking (as all pieces are cooked at the same speed) and is also very popular with children. Chicken drumsticks are also easy to eat, making them perfect for a picnic or a packed lunch. Are you ready to try a good piece of chicken? So try this recipe today!
How to prevent chicken from breading
To keep the breadcrumbs from falling off the chicken drumsticks while roasting, consider two things. First: Do not skip the drying phase. Dab the chicken drumsticks with a paper towel or napkin. Second: Do not skip the cool down phase. This will make the buttermilk firmer and the flour will stick to it without falling out. Also remove excess buttermilk before rolling in flour.
How to Serve Crispy Fried Chicken Drumsticks
You can serve just about anything with fried chicken, but some of our favorites are: Coleslaw, mashed potatoes and gravy, biscuits, fries or corn on the cob.
Tips for cooking fried chicken legs
– It takes about 15 minutes to roast a piece of chicken (on medium heat). When the internal temperature reaches 165°F, the dish is ready to be eaten. For drumsticks, the optimal temperature (for the best texture) is 170°F. Don’t be tempted to overcook the chicken! Otherwise, the chicken will be too tough and not crispy and moist.
– Don’t let the chicken cook before you roast it. You may think this will shorten the cooking time, but it will only overcook the chicken and make it tough.
– For a gluten-free version, you can replace the flour with cornstarch (or use another gluten-free flour). Corn starch is popular in Asian fried chicken recipes, it also makes the chicken very crispy!
– Fried chicken drumsticks can also be prepared in a hot air fryer. Preheat the deep fryer to 400°F for about 5 minutes. Place the breaded chicken thighs in the basket (do not overlap the basket) and cook for about 10 minutes. Turn the chicken and cook for another 10 minutes. If the internal temperature has not yet reached 165°F, you can continue cooking for another 5 minutes.
How to keep fried chicken legs crispy
Store leftover chicken in an airtight container (refrigerated) for up to 4 days. Leftover chicken can also be used in sandwiches, salads or pasta. Just warm them up in the microwave.
How to make crispy fried chicken drumsticks
Dry the chicken well with kitchen paper. Combine the buttermilk, tabasco sauce, salt and 1 tablespoon black pepper and stir to combine.
Put the chicken legs in the Ziploc bag.
Pour in the buttermilk mixture and compact. Place in the refrigerator for at least 1 hour.
In a large bowl, mix the flour, 1 tablespoon black pepper and the cayenne pepper.
Remove the chicken from the buttermilk. Sprinkle with seasoned flour and let rest on a wire rack while you dust the remaining chicken legs.
Bake the chicken thighs in portions for 10 minutes, turning once.
– Be sure to use oil suitable for high temperature frying. These include: Canola oil, peanut oil, sunflower oil, corn oil and others. If you want to reuse the oil, let it cool and filter it. You can use it a few more times for roast chicken.
– Don’t heat the oil too hot, or the breadcrumbs on the chicken will burn before it’s cooked. Using a thermometer, heat the oil to about 350°F.
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Frequently Asked Questions
What is the secret to good fried chicken?
For years, only two people were known to be privy to the secret recipe behind Kentucky Fried Chicken’s crispy, finger-lickin’ goodness, but now it’s out. And, it turns out, it wasn’t just the recipe for the chicken itself—the key to making it extra-good is that Colonel Harland Sanders was a wizard with herbs and spices. (Try not to be disappointed.) The secret to good fried chicken is a combination of fat, heat, and control. The main trick to perfect fried chicken is to get the heat right. Your chicken needs to stay in the skillet long enough for the heat to penetrate the meat, but not so long that it starts to burn on the bottom before the meat has time to cook all the way through. (It’s easiest to keep the heat steady if you use a skillet with a light-colored interior, like stainless steel.) Another thing to keep in mind is that the heat has to be high enough to cook the chicken quickly; it’s better to turn the heat up than to leave the food in the pan too long.
How do you make easy fried chicken?
Fried chicken is the most southern of southern cooking. It is made in almost every southern household. There are many ways to make fried chicken. Some southern cooks will be really careful about how they prepare it and really care about the taste that it will get. Others just do it as a part of cooking everyday meals. The good thing with fried chicken is that you can do it either way and get a tasty dish. The secret to fried chicken lies not in the breading or the oil, but in the type of chicken you use. (Don’t even think about using supermarket chicken!) A pressure cooker is the best way to cook fried chicken because it evenly cooks the chicken without drying it out. But if you don’t have a pressure cooker, you can still fry chicken in a skillet.
What does buttermilk do for fried chicken?
Fried chicken is the ultimate comfort food, only rivaled by macaroni and cheese for the hearts and stomachs of southerners. The key to good fried chicken is in its batter: many restaurants deep fry with cheaper vegetable oils, but the best cooks know that buttermilk is the ideal base for a crispy batter–it’s tangy, it’s rich, and it’s got a higher fat content than regular milk. Buttermilk contains natural enzymes that create tiny bubbles in the batter, which expand as they hit the hot oil, making a lighter, crisper, tastier crust. ~*~*~*~*~*~*~*~*~*~*~ As you can see, just The secret to the perfect fried chicken is in the batter, which is also the secret to the perfect southern fried chicken. Traditionally, southern fried chicken was made by dredging pieces of boneless chicken in flour, then egg, and finally a mixture of seasoned flour. The seasoned flour mixture was often called buttermilk, since the acidity in the buttermilk helped the batter stick to the chicken.
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