I’m a country girl with country taste. How many others LOVE crispy chicken?
Don’t worry, I don’t judge. . I’ll admit, I love juicy chicken, and my favorite part is the crispy skin. Don’t worry, y’all, I take medication for my heart. My blood test always comes back ok. The day my Doctor tells me to stop eating crunchy chicken skin, will be the day I blog about it, crying as I type.
But for now, I’m going to share little tips on how to prepare that perfect crispy chicken meal.
I’ve tried it . . And it’s true. I’d never lie to y’all.
- For my best fried chicken, I take all the pieces, cutting the breast into smaller pieces, and give them a long bath in buttermilk brine. I soak them for 24 hours, no more than 48 hours. (Yea, it’s a long process, but totally worth it.)
- Don’t skimp on the seasoning. Weather you use a rub, or just salt . . Lather that chicken up, every step of the way!
- While a deep fryer isn’t needed for the perfect fried chicken (a cast iron pan with a few inches of oil is fine), the type of oil used is most important, so choose one with a high smoke point, such as canola or peanut oil.Another genius tip for extra flavor: Season the cooking oil with a few pieces of ginger, peeled garlic cloves, bay leaves or other seasonings, before cooking the chicken. Just fry the aromatics in the oil when warming; remove and discard before adding the chicken.
- Don’t ruin all your hard work creating golden fried chicken by placing the finished product on a layer of paper towels. I know, paper towels kidnap all the oil, but this can cause the chicken to steam, making all the crispiness turn soggy. (Gross and major fail!) Instead, cover a baking sheet with a wire rack. When each fried chicken piece is finished frying, carefully transfer to the wire rack. The chicken will cool with the excess oil dripping off the rack, all without ruining your masterpiece. (You’re welcome!)
One last tip . .
For perfect crackly skin, make sure that the marinade doesn’t cover the Chicken completely. The skin exposed to air dries out a little, which allows it to get totally crisp as it cooks!