Is it just us, or does your stomach growl every time you watch a competitor in Flavortown Market whip up some golden-brown, perfectly salty fried chicken?
We’ve made a lot of fried chicken in our kitchen and have found that marinating longer doesn’t always mean more flavor.
When breading chicken, we’ve usually tried super hard to keep the wet and dry ingredients separate from one another — until now.
We love to combine different oils and fats to help play with color and flavor. For example, adding a little vegetable shortening will ensure that your chicken is nice and golden-brown.
Frying longer and at a lower temperature will ensure that your chicken is cooked through and juicy on the inside, and golden and crispy on the outside. Invest in a deep-fat-fry thermometer and bring your oil up to 350 degrees F.
As soon as your chicken comes out of the fryer, give it one last light sprinkle of salt for instant salty satisfaction.