How to fry chicken to get crispy crust -- Best Recipes

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12/28/25 8:27pm [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, [3] ]

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Date Posted: 12/ 4/00 10:08:41pm
Author: CB
Subject: How to fry chicken to get crispy crust

To get crispy fried coating to stay on the chicken and not fall off in the skillet, your raw chicken has to be DRY. No water, milk or wet batter at all. The moisture in the batter will turn to steam and that causes the batter to drop off, stick to the pan and not get that red crispy look. Use enough oil to not cover the chicken pieces but to be level with them.
Don't overcrowd the pan so the steam can evaporate. Coat the dry chicken pieces with any flour coating and seasoning of your choice and fry at med high on one side until crispy
light brown on the bottom, then turn the chicken and fry until crispy red brown on that side. Then you can turn and fry until the other side is crispy red brown. Using lard
will give you a really dark red golden color.

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