I wasn’t always the fan of fried chicken that I am today. Sure, I loved it and I ate a ton of it. But there is a lot of mediocre yardbird out there, particularly when it comes to Southern-style versions, where your dredge and frying fat are the only items that separate you from the naked bird and deliciousness. I prefer a light crumb that is extra-crisp and has a hint of spice.
Over the years, I’ve refined my recipe based on favourite variations. Small adjustments have a big impact on f lavour and texture. Techniques such as a Virginia-style approach of seasoning the cooking fat with butter and bacon or country ham, or a shake-in-the-bag method for dredging, which allows for more surface area and therefore a better crust, all contribute to a superior final product.
You just can’t get too technical. For instance, it’s important to keep your oil temperature a little lower than normal, around 165°C, in order to find the perfect timing ratio of doneness to gorgeous golden-brown crunch. I prefer deep-frying to shallow-frying, and I often cook large batches at a time, which allows me to up the ante on my frying vessel.
You need to start this dish two days in advance to allow for brining and marinating. Serve with Collard Greens, Dirty Rice, Buttermilk Biscuits and Ranch Dressing.
A few more tips on frying chicken:
Use only the dark-meat cuts of legs and thighs
Shake away any excess dredge before dipping the chicken into the fryer. Otherwise, these particles will drop to the bottom and, if left long enough, will begin to scorch and add a bitter flavour to the oil.
Be sure to keep the chicken off the bottom of the fryer, which can lead to scorching and ruin the whole batch.
Use a meat thermometer and cook the chicken to an internal temperature of 70°C when checked near the bone.
As with any meat, allow the chicken to rest once out of the fryer. This will help with a final even distribution of cooking.