How to Achieve the Perfect Fried Chicken

Breaded fried chicken, American or Kentucky style, embodies the balance of a crispy, golden crust and juicy, intensely flavored meat on the inside — a harmony that transforms simple ingredients into an unforgettable dish.

This traditional home-cooked dish has evolved into a very popular product with a growing number of fans. Mastering it means paying attention to every step in its preparation to avoid common mistakes that can compromise its quality. The main points are:

1. High-quality raw ingredients. The meat is essential. Although any cut can be fried, chicken pieces with skin and bone provide more flavor and add crispiness and juiciness. Using a complete flour specifically designed for breading allows the creation of the product’s characteristic golden and crispy coating. These flours contain ingredients that produce firm coatings that stay crunchy longer and include a blend of spices that give them a unique flavor. Investing in top-quality ingredients guarantees optimal taste and texture.
2. Marinate the meat with the right ingredients and for enough time. The ingredients in complete marinade mixes, once dissolved in water, transform the meat to make it juicier, help the flour adhere, and give the chicken its characteristic flavor. Make sure to marinate the meat long enough. Marinating should be done under refrigeration, preferably the night before.
3. Bread the chicken twice, dipping the pieces in water between the two coatings. Use plenty of flour and gently massage the chicken pieces in the flour. It is essential to work the meat in the flour long enough to form a sufficiently thick layer. Gently shake off the excess before frying.
4. Frying is another key step. Use mild-flavored oils such as sunflower, soybean, or canola. The oil temperature should be between 160°C and 180°C (320°F to 356°F). Do not overload the fryer, as this would lower the oil temperature and result in unevenly fried chicken. Also, avoid stirring the pieces more than necessary, as this would damage the coating.
5. Control temperatures with a thermometer. The meat and marinade should be below 4°C (39°F), and the oil should be at the indicated temperature. The chicken should reach 74°C (165°F) at the center of the piece.
6. Resting. After frying, let the oil drain for a few minutes on a suitable tray placed in an area maintained at 90°C (194°F). This resting time prevents the breading from becoming excessively greasy and heavy, helps it set, and makes it even crispier. Avoid letting it rest too long, as this dries out the meat and may soften the coating.

Attention to detail and the right ingredients allow you to recreate the magic of fried chicken, achieving a crispy and flavorful result consistently and reliably.