Fried Chicken Success

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SCBBQ

Smoking Fanatic
Original poster
SMF Premier Member
Apr 2, 2021
433
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Had some luck with fried chicken this weekend - I've never been happy with my recipes and techniques so applied some internet wisdom to my latest attempt...

Marinated in Buttermilk and typical spices for 6 hours, then created a dipping bowl of (some) of the marinade plus a dozen egg whites plus some vodka.... Then into the flour/cornstarch/spice breading and fried at 325 for 5-8 minutes, then into the oven to finish while I started frying the next batch. All in all about the best fried chicken I've done so far. Always looking to improve..

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I now acknowledge that I will never make enough spice flour/breading, and expect to change it as I go. Catering to everyone else's and my own spice/heat preference and whatnot. All different mixes of flour, corn starch/flour, rice flour, and potato starch/flour. Those starches will keep it crunchy for hours, though potato starch adds a pretty noticeable sweetness IMO.

[On the right are deep-fried leftover smoked spare ribs.. Little more of a treat than reheating them in the oven! :emoji_laughing:]
 
Breading was 1/3 cornstarch 2/3 AP flour - and then spices , cayenne paprika oregano garlic salt , thyme , black pepper white pepper.

Once breaded , spooner some dredge back on top of pieces while they were on serrated rack so excess tripped off and away.
 
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The chicken looks perfect!
Crispy Fried Chicken has been a hit or miss challenge for me. I too am curious about the oven rest as well.
If you purchase 3-4lb Fryers whole and cut them up 8 minutes at 325°F, works well, then just hold at 200°F. But anymore, with Jumbo Wings being all the rage, the resulting cut Chicken Parts at the grocery have been HUGE. Split Breasts 1+ pounds each! 10 oz Thighs and 8oz Drums, look like Turkey Legs! Frying at 325° much beyond 8 minutes and the breading is getting too dark. Oven finishing seems to lose crispness. Maybe a Infrared Lamp Warming Rack, like in restaurants, wound keep the chicken crispier.
Wish there was a reasonably priced Home Pressure Fryer...JJ
 
Had some luck with fried chicken this weekend - I've never been happy with my recipes and techniques so applied some internet wisdom to my latest attempt...

Marinated in Buttermilk and typical spices for 6 hours, then created a dipping bowl of (some) of the marinade plus a dozen egg whites plus some vodka.... Then into the flour/cornstarch/spice breading and fried at 325 for 5-8 minutes, then into the oven to finish while I started frying the next batch. All in all about the best fried chicken I've done so far. Always looking to improve..

View attachment 494974
Damn that look perfect and your kitchen looks amazing. Do you have a better picture of your kitchen?
I love the counter tops and the copper fixtures.

I like the idea of one shot of Tito's for the bird and two shots for the chef....that's how I'd roll with it any ways.
 
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Yeah for sure fried chicken usually cooks longer but I didn’t want to mess up the crust - so dialed back temp to 325 and cooked until I liked the crust, then put on sheet pan with rack and moved into preheated oven at 350 for a while - don’t remember how long but 15-20 minutes or so- turned out perfect inside and they were huge pieces. Had leftovers tonight and still the moistest chicken ever even after a reheat.
 
That is some good looking chicken. I really need to stop checking this forum Monday morning. Not 9:00 and I'm ready for lunch!
 
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Second try tonight with same batter recipe... worked out perfect. Lowered Temp to 310-315 on grease and it helped..


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