Fried chicken is a classic comfort food loved by many. The secret to that perfect crispy coating often lies in the flour and how you use it. If you’ve ever wondered how to make fried chicken with flour that’s golden, crunchy, and juicy inside, you’re in the right place! This guide will walk you through everything you need to know to make mouthwatering fried chicken using flour as your main coating ingredient.
Why Use Flour for Fried Chicken?
Flour is the traditional and most reliable ingredient for coating fried chicken. It sticks well to the chicken, creating a crispy crust when fried. Unlike bread crumbs or batter, flour gives you a simple, golden-brown finish that’s both crunchy and flavorful. Plus, it’s easy to season and customize with your favorite spices to make the coating uniquely yours.
Ingredients You’ll Need
– Chicken pieces (bone-in pieces like thighs, drumsticks, or breasts)
– All-purpose flour (about 4 cups, divided)
– Seasonings such as salt, black pepper, paprika, garlic powder, onion powder, and optional cayenne for a little heat
– Eggs and water (to make a dipping mixture)
– Oil for frying (vegetable oil, canola oil, or peanut oil are great choices because of their high smoke points)
Step-by-Step: How to Make Fried Chicken with Flour
1. Prepare Your Chicken
Start with fresh chicken pieces. You can rinse and pat them dry to remove excess moisture. For extra juicy chicken, consider brining your chicken in a saltwater solution or buttermilk for a few hours or overnight. This step is optional but highly recommended for tenderness.
2. Make the Flour Coating
In a large shallow dish, combine your flour with seasonings. A good base is:
– 2 to 3 cups all-purpose flour
– 1 tablespoon paprika (adds color and mild flavor)
– 1 to 2 teaspoons salt
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
– Optional: onion powder, cayenne pepper for heat, or poultry seasoning
Mix well so the flour is evenly seasoned.
3. Prepare the Wet Dip
In another bowl, beat 2 eggs with about 1 to 1.5 cups of water. Add a pinch of salt and pepper. This mixture helps the flour stick to the chicken.
4. Coat the Chicken
Dip each chicken piece first into the egg mixture, making sure it’s fully coated. Then dredge it in the seasoned flour. Press the flour onto the chicken to ensure it sticks well. For extra crunch, you can double-dip by repeating the egg and flour steps.
5. Let It Rest
Place the coated chicken pieces on a tray and let them sit for 10-15 minutes. This resting period allows the flour to adhere better and form a paste-like coating, which helps achieve that perfect crispy crust.
6. Heat the Oil
Fill a deep skillet or fryer with enough oil to cover the chicken pieces halfway (about 1/2 inch deep). Heat the oil to 350°F to 375°F (175°C to 190°C). Use a thermometer if you have one to maintain the right temperature. Hot oil is key to crispy chicken without greasiness.
7. Fry the Chicken
Carefully place the chicken pieces in the hot oil without overcrowding the pan. Fry in batches if necessary. Cook for about 7-8 minutes per side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Turn the chicken occasionally for even cooking.
8. Drain and Rest
Remove the fried chicken and place it on a wire rack or paper towels to drain excess oil. For extra crispiness, you can finish cooking the chicken in a preheated oven at 375°F for 7-10 minutes.
Tips for Perfect Fried Chicken with Flour
– Don’t overcrowd the pan: This lowers the oil temperature and leads to soggy chicken.
– Use a cast-iron skillet if possible; it holds heat well and cooks evenly.
– Season your flour generously: The flour is where most of the flavor comes from.
– Maintain oil temperature: Adjust heat as you add chicken to keep the oil hot.
– Double coating: For an extra crunchy crust, dip the chicken twice in egg and flour.
– Rest after coating: Letting the coated chicken sit before frying helps the crust stick and crisp up better.
Variations and Flavor Boosters
– Add cornstarch to the flour mix for an even crispier texture.
– Use baking powder in the flour to lighten the crust.
– Experiment with spices like smoked paprika, cayenne pepper, dried thyme, or oregano.
– Marinate chicken in buttermilk or a spiced brine before coating for juicier meat and deeper flavor.
Making fried chicken with flour is straightforward and yields delicious results every time. With a few simple ingredients and some attention to technique, you can enjoy crispy, juicy fried chicken right at home that rivals your favorite restaurant or takeout.
Enjoy your cooking adventure and get ready to savor some truly irresistible fried chicken!
Fried chicken with flour is a timeless recipe that combines simplicity and flavor. With the right seasoning, coating, and frying technique, you’ll have a crispy crust and juicy inside every time. Happy frying!