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Fried Chicken

Crispy coating, juicy center—proper fried chicken.

45 minChicken · Fried · Weekend

Method

  1. Marinate
  2. Dredge
  3. Fry

Notes

If you're frying: keep the oil steady. Too cool = greasy; too hot = dark outside, raw inside.

Drain on a rack if you want crispness to last.

Resting matters. Give meat a few minutes off the heat so juices settle.