Fried chicken is just one of the things that you think of when you talk about American food. It’s also one of those foods that it is either done right or it’s done wrong. You can’t hide it if you have done a bad job of it so read on and learn from what others have learned of the last few hundred years. There is a world of difference between fried chicken that is juicy on the inside and crispy on the outside, and that which is soggy and soaked through with grease.

Temperature, Temperature, Temperature is the most important thing with fried chicken. The second thing is the type of oil used. You need oil with a high smoke point like vegetable shortening, lard, or peanut oil.

Because temperature is so important to getting that great golden and crispy fried chicken you really need to use a cast iron skillet. Because cast iron has so much mass to it, it holds its heat better as you add the chicken to the oil. If you have a thin frying pan its harder to keep the oil temperature up and even. Cast iron is simply the best for even heat distribution and temperature control.

You should use just enough oil to come about halfway up the chicken pieces.
The oil should be at 350 degs when you start to put the chicken in. As you add pieces the temperature will drop some so add them in one at a time slowly. IF you add them in to fast the temperature will get to low and you will have soggy oily chicken.

Start adding the chicken in skin side down. Use tongs to lower the chicken pieces in.
Frying just a couple of pieces at a time and not overcrowding the pan will keep the temperature of the oil high, this will result in crisp golden fried chicken that all will love.
The USDA says that chicken should have an internal temperature of 165 degs to be safe so buy a good food thermometer to check.
So when the chicken is a golden brown take them out and put them on a rack to cool. So people will put them on paper towels but they are sitting in the oil that drains from them and they will get soggy. Put them on a rack
So now you know the secrets to making great crispy fried chicken let’s talk about what to coat them with. Here are three of the classic coatings.

Beer batter fried chicken

1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 cups beer

In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

Basic fried chicken batter

2 cups all-purpose flour
1/4 cup paprika
2 tablespoons salt
2 tablespoons pepper
1 tablespoon ground mustard
1 tablespoon dried thyme
1 teaspoon ground ginger
1/2 teaspoon dried oregano
ADDITIONAL INGREDIENTS:
2 eggs
1/2 cup milk


DIRECTIONS
In a bowl, combine the first eight ingredients; mix well
To prepare chicken: Place about 3/4 cup of coating in a large zip lock bag. In a shallow dish, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated.

Crunchy Cornflake fried chicken batter

2 cups crushed cornflakes
1 cup grated Parmesan cheese
1/4 cup sesame seeds
1 teaspoon paprika
1/2 teaspoon ground oregano
ADDITIONAL INGREDIENTS:
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/3 cup milk


DIRECTIONS
In a bowl, combine the first five ingredients.
To prepare chicken: Dip chicken pieces in milk, and then roll in about 1-1/4 cups coating mix.

There you have it, now you have all the knowledge that you need to make the world’s best fried chicken.