How to Make Restaurant-Like Fried Chicken at Home?

Introduction

Making restaurant-style fried chicken at home can sound daunting, but with the correct materials, the right techniques, and a little time, you can get the necessary crispness and juiciness.

How to Make Restaurant-Like Fried Chicken at Home?

Here’s a complete guide to making delicious restaurant-quality fried chicken just like Chunky fried chicken meals Stockport:

Ingredients

For chicken:

• 8 pieces of chicken (a mixture of thigh, breast, wing and neck)
• 2 cups of buttermilk (or buttermilk)
• 1 teaspoon of onion powder
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon red pepper (optional, for spiciness)

To cover:

• 2 cups of white flour
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of baking powder
• 1 teaspoon red pepper (optional)

To fry:

• 1 liter vegetable, canola, or peanut oil (for frying)

Instructions

Step 1: Seasoning the chicken

Get the marinade ready: Add the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and red pepper to a large bowl and stir to combine. Combine thoroughly.

Spice up the chicken: Toss the chicken pieces into the bowl with the buttermilk mixture, ensuring that each piece is fully covered. Put the bowl in the fridge for at least four hours, or better yet, the night. Because of this process, the chicken becomes tender and juicy.

Step 2: Prepare the coating

Start by mixing the dry ingredients in a big plastic bag or shallow bowl. Add the black pepper, paprika, salt, garlic powder, onion powder, baking powder, and red pepper. Combine well.

Make sure the coating station is ready: Take out of the fridge the chicken that has been seasoned. Gather the marinated chicken, flour mixture, and a plate or tray to set up a coating station.

Step 3: Cover the chicken

After removing each chicken piece from the buttermilk, set aside to drain. Coat the chicken evenly and thickly by rolling it in the flour mixture and pressing it down. Arrange the chicken pieces, coated side down, on a serving platter. Allow ten to fifteen minutes for the coated chicken to rest. This improves the coating’s adherence and increases the fried food’s crispiness.

Step 4: Fry the chicken

Get the oil hot by filling a big, heavy saucepan (like a Dutch oven) with oil until it’s approximately five centimeters deep. To get the oil to 175 degrees Celsius, heat it over medium to high heat. Take a reading of the oil’s temperature using a thermometer.

Fry the chicken: Carefully drop the chicken pieces into the heated oil in batches (so the pot doesn’t get too crowded). Fry the chicken, flipping once or twice, until it’s golden and crisp on both sides; this should take approximately 12–15 minutes for legs and thighs and 8–10 minutes for wings and breasts.

Making sure everything is finished: Take the chicken’s temperature inside using a meat thermometer. The minimum safe operating temperature is 74 degrees Celsius. The juice should be clear, so you may chop a piece to see if it’s cooked through.

Step 5: Drain and serve

Transfer the fried chicken to a wire rack placed over a tray to drain excess oil. You can use a slotted spoon or tongs to do this. Do not put the chicken directly on the paper towels; doing so might cause the coating to become mushy.

Before serving, give the chicken a little rest to redistribute the juices and keep it tender and juicy.

Also Read: Everything You Need to Know About Masala Paste

Tips for Success

When deep-frying chicken, it’s critical to use a thermometer to keep the oil at the correct temperature. The chicken will burn on the outside and underdone on the inside if the oil is overly hot. Cool oil causes the chicken to soak up more oil, leading to fattening.

Stay away from stuffing the pot: Overcrowding in the fryer reduces the oil’s temperature and results in unevenly cooked chicken.

For an extra crunch, try double coating: Coating the chicken with a mixture of buttermilk and flour twice will make it crispier.

Tossing the gluten: Flour spices give the chicken coating its flavor. Add a lot of spices.

Following these steps will allow you to recreate the perfect fried chicken from your favorite restaurant, complete with a crunchy exterior and juicy interior. Coleslaw, mashed potatoes, and biscuits are traditional accompaniments to homemade fried chicken. Have good cooking!