There's nothing quite like Chicken Fried Recipe. We'd be lying if we said it wasn't our favorite method of cooking — and who wouldn't agree? There's nothing like that hot, crispy crust and the juicy meat within it. It's much easier to buy fried chicken than make it, and chances are, your go-to spot makes it just to your liking, so why ruin a good thing?
But if you're interested in testing out your cooking chops or are trying to save a few dollars, making fried chicken at home can be an experience all on its own. According to The Kitchn, an essential step in getting your homemade fried chicken to the next level is dry brining it, which means salting the chicken and leaving it in the fridge for 30 minutes to overnight.
From there it's a matter of creating a strong spice mixture in which to coat the chicken, and heating the oil — this recipe recommends using two thermometers to ensure the oil is hot enough (between 325 to 400 degrees Fahrenheit, according to The Spruce Eats) before adding the chicken. When frying food at home, you'll want to make sure you follow the instructions carefully so as to avoid injuring yourself or ruining your meal.
What makes chicken taste the best?
For a richer flavor, season and marinate your chicken for 24 hours before cooking and store it in the refrigerator.
The longer you keep chicken in a marinade, the more it'll be infused with flavor.
- HEALTHY MARINATING
To keep meals healthier, marinate chicken in seasoned fruit juice or chicken broth instead of oil-based marinades before grilling or broiling.
Always store chicken in the fridge while it marinates, even if you only plan to let it soak for 30 minutes.
Use bold seasonings like freshly grated lemon peel, minced hot peppers, fresh herbs, and infused vinegars to add flavor to chicken dishes without adding fat.
- NON-STICK SKILLETS
Sauteed Chicken Fried Recipe tastes great, but can be fattening if you use oil or butter. Instead, eliminate the need for oil and butter by using a non-stick skillet. Trim all visible fat from cuts of chicken and add some onions, green peppers, and spices.
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 skinless, boneless chicken breast halves
- 3 tablespoons ketchup
- 3 tablespoons white sugar
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon ground black pepper
- Warm oil in a large skillet over medium heat. Sauté onion in oil until translucent, 3 to 4 minutes.
- Add chicken to onion in the skillet; cook until chicken is lightly browned, 1 to 2 minutes per side.
- Combine ketchup, sugar, soy sauce, lemon juice, and pepper in a bowl; mix well. Pour over chicken; bring to a boil, then reduce heat.
- Cover and simmer until chicken is no longer pink in the center and the juices run clear, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).