Crispy fried chicken is the perfect treat, and it’s a very popular takeaway order too. However, with more and more people watching what they eat – and spend – fakeaways are often a healthier and more affordable option.
However, this dish isn’t always the easiest to make at home, and it can sometimes result in a soggy mess. Thankfully, Mimi Morley, senior recipe development manager at HelloFresh, says there are a few mistakes that people commonly make. But a little prep can be the difference between a greasy and a golden, crispy crust, and she’s revealed the secret on how to do this.
The secret to fried chicken that is juicy and flavourful begins before you even start cooking, with Mimi hailing the importance of good prep.
“One of the biggest mistakes people make is rushing straight from the fridge to the fryer,” she said. “Proper preparation completely transforms the taste and texture.”
When you’re making fried chicken, you should always start by seasoning the chicken ahead of time – even if it’s just an hour, as this will make a ‘big difference’. A simple brine of salt, water and a little sugar will help lock in moisture and season the meat throughout.
After brining, pat the chicken dry and dip it in buttermilk for a few hours or coat it lightly in egg before covering it in well-seasoned flour or breadcrumbs, and let it rest for at least 15 minutes. Mimi explained: “This helps the coating stick so it stays crisp rather than slipping off in the oil.”
Then, it’s time to fry. Use a deep, heavy-bottomed pan or a large deep-sided frying pan, and make sure it’s wide enough so the chicken pieces are not stacked on top of each other.”
Add oil until it is around five to seven centimetres deep, which is enough to submerge the chicken halfway and create a crisp crust without needing a full deep fryer.
Heat the oil to between 170°C and 180°C and lower the chicken into the oil using tongs, cooking a few pieces at a time, and don’t crowd the pan as this will make it greasy.
Fry for around 15 minutes, turning occasionally to ensure it cooks evenly on all sides. The coating should be deep golden brown, and the chicken cooked through to the bone.
When it comes to adding sauce to your fried chicken, this should be done after the chicken has cooled a little. Mimi warned: “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.”
