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Crispy Fried Chicken Drumsticks
OMG! Good fried chicken is a weakness of mine, so when i eat it or cook it, i do so with gusto and enthusiasm. But then i am a self proclaimed foodie, so, what ever i eat i look forward to the taste and texture. I don't appreciate bad food.
Mastering the art of frying food is not easy, at least it hasn't been for me. So, it has been an ongoing process for me to find a recipe and method of cooking, frying chicken that pleases me. I have tried a few different methods but i think i have come across this last method and it pleases me.
One thing is i leave the great frying to those who love frying food, have the equipment and have made every in road into all the methods of enjoyable fried foods.
The recipe for me has gone through several transitions, but it is in the details that i have learned that the true test of frying good chicken is managed.
If frying in a pan you should remember that the center is the hottest and will cook at the quickest.
- Thaw chicken pieces completely, in the fridge or on the counter. Always be aware that chicken must be handled with care and clean up is important. Vinegar is good if bleach is not available.
- Make sure it is dry, pat dry with hand towel, you can also just dip the wet pieces in flour like this so that could be counted as your first dredge.
- Make sure it is well seasoned, either through brine - salt & water or just salt and pepper
- Allow the meat to sit in the fridge or not, if you do put it in the fridge cover well for at least a couple of hours on a low shelf.
2 cups all purpose flour
1 tbsp salt
1 tbsp pepper
2 couple tbsp of water
1 or 2 cups vegetable oil
paper bag or plastic bag
tongs, fork or spatula
non stick frying pan
bowl for egg wash
low platter for resting battered chicken
What to do:
- Add 1 cup all purpose flour with salt and pepper to bag
- Beat egg and water together well
After preparing the chicken:
- Put seasoned chicken in the flour, shaking the bag
- Once the chicken is completely dusted/covered place in the egg wash, rotate, covering all sides
- Dip the chicken back in the flour mix or a separate boil for dredging or even in panko crumbs
- Place on the platter to rest, maybe for two to 4minutes or so, before adding to the hot oil or deep fryer
I don't like getting my hands too sticky, so that is why i use the paper bag or the plastic bag. It makes it easy to just drop the egg wash drumsticks in the flour and shake the bag. Your hands are less messy.
Remember keep one hand for wet dipping and one for dry, dredging, this also helps with clean up and keeping everything separated and flowing with little trouble. Set it up so that it goes quickly and efficiently.
Left to right, start with the chicken then, flour, egg wash, flour again then plop onto a platter to rest or into the hot oil on the stove, or deep fryer, be careful.
- Bag of flour
- Egg wash
- Dredge flour
To frying the chicken:
- Make sure the oil is hot, sprinkle some salt in the oil, if frying in a pan make sure you have at least an inch of oil, even heat, and beware the center of a frying pan is always at a higher heat, so choose your pieces carefully
- Adding chicken to the oil, do this easily and slowly, slipping the battered chicken in the hot oil, starting with the largest pieces at the outside of the pan, placing your largest piece in the center.
- Fry until light brown then turn the chicken
- Once light brown on all sides, keep turning and frying until it darkens to a golden brown
- Cover with a lid or a splatter shield and leave the cooking chicken for at least 5 to 7 minutes, check. Never leave frying chicken unattended!
- Remove the chicken, place on the hand towel to drain, cooling for a few moments
- More salt and pepper can be added at this stage
At this stage the chicken is ready to be eaten. Make sure you have all the great sides that go along with fried chicken, like mac & cheese, mashed potatoes and gravy, french fries, corn on the cob or whatever you like.
Don't forget the peach cobbler, sweet tea or coke!
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