Fried chicken, done right, is one of the best things to eat on earth. It’s all about the proportions—crunchiness: juiciness: chewiness: savoriness. And this ratio hits golden proportions with the wing, lots of crunchy peppery surface area and sweet succulent meat.
The study of fried chicken began for me in 2007 during discussions, observations and eating with chef Dave Cruz at Ad Hoc in Yountville, CA, as we worked on the book Ad Hoc at Home. While Ad Hoc’s method of flour-buttermilk-flour is not unique, their trial and error experimentation with various methods (including sous vide), proved to them and to me, that this method is indeed superlative.
That was 2007, and I’ve since fried a lot of chicken. My recipe is in Ruhlman’s Twenty. I think it’s better than the one in Ad Hoc (I do a rosemary-lemon brine and season my flour differently). But talk to another chef, such as Michael Symon, and he’ll say his is better. If you want a great starting point, the exact Ad Hoc recipe is at the the amazon book link for Ad Hoc At Home above; it’s excellent. Here I’ll address the key points of great fried chicken, with a nifty slide show of pix by my wife Donna. (And I should pause briefly to thank her; as you can see, the gorgeous process shots, which fill Ruhlman’s Twenty are really what make the book both a great teaching tool and a powerful object. Thank you DT for your great work!)
A couple things to make clear at the outset, especially to those wary of deep frying. Use a big high pot, fill it no more than one-third full, and you shouldn’t have any worries about fire (if you ever do have one, don’t freak out, simply put a lid on it; those around you who are freaking out will marvel at your calm control).
About fat, yes there’s more fat in fried chicken than in baked skinless breast, but not all that much. Deep frying gets a bad rap. Eat a balanced diet, which as far as I’m concerned, includes fried chicken once every few months for its spiritual and mental health benefits in addition to being fun to eat.
Key Steps To Otherworldy Fried Chicken
- Brine it. I use a 5% brine overnight and I’m partial to rosemary as the dominant herb flavor. Brine seasons and flavors the meat and also keeps it juicy.
- If you have time, let the chicken sit out of the brine to let the skin dehydrate further.
- Make a flavorful flour mixture. I think an aggressive use of ground black pepper is the critical factor (I use about a tablespoon per cup). I also use a lot of paprika and cayenne.
- Buttermilk: it’s all about the viscosity, not the buttermilk. If you don’t have buttermilk thin yogurt or sour cream with milk. I don’t season the buttermilk, it’s a waste of the seasoning. All your seasoning should be in your flour.
- Flour, buttermilk, flour, and into the oil. The first flour is to give the chicken a dry surface which the wet buttermilk will stick to. Flour in a separate bowl then sticks to the buttermilk.
- I bring the oil to 375˚ F/190˚ C, because the heat drops so fast when you put all the chicken in.
- Remove to drain on a rack; don’t let it sit on tray in its own oil.
- For legs, thighs and wings, I like to finish them in a 250˚ F/120˚ C. oven, to make sure they’re super tender and to further crisp them. This lets me serve it whenever I want, no last minute frying if guests are invited. I brought the above wings to Mac’s house and reheated to crisp them up during the first quarter of the Super Bowl while we watched lame commercials.
- Finishing garnish: it’s always nice. I deep-fried some rosemary and zested lemon over the chicken.
If you liked this post on how to fry chicken, check out these other links:
- My post on pickled green tomatoes.
- Stephanie Stiavetti’s guest post on gluten free fried chicken.
- Collard greens are a great side dish to add to a fried chicken dinner, shared by Homesick Texan.
- Next time you are in Corbin, Kentucky visit the Colonel Harland Sanders Museum.
© 2012 Michael Ruhlman. Photo © 2012 Donna Turner-Ruhlman. All rights reserved