Fried Chicken
Crispy coating, juicy centre—proper fried chicken.
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Originally posted on Instagram. Instagram.
Method
- Marinate
- Dredge
- Fry
Notes that actually help
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.
Read the full method once before you start. Most “fails” are just step-order problems.