Grandma Virginia's Oven-Fried Chicken Recipe on Food52 (2024)

FAQs

Is baked chicken better then fried? ›

Baked chicken boosts iron intake by producing hemoglobin, the heme-containing protein needed to carry oxygen in the blood. Removing the skin and baking also reduces the fat content which is extremely healthy for seniors and children.

To reheat fried chicken in the oven, the best method is to turn the oven on high and bake it fast. Preheat the oven to 400°F, and place room-temperature leftovers on a wire rack set on a baking sheet. The wire rack helps hot air circulate to crisp up the underside of the chicken.

How do you keep fried chicken warm and crispy? Fried chicken tastes fine at room temperature, but it's really best when it's hot. Keep fried chicken warm on a sheet pan in a 250° oven while you cook the remaining batches.

Checking temperature is easiest with an instant-read thermometer. For the most flavorful Skillet-Fried Chicken, make sure to completely coat the chicken pieces in the seasoned flour.

If you are keen to bake when a recipe says to fry, try the convection setting (if you've got one). As McGee explains, convection ovens increase the rate of heat transfer and reduce baking times.

Why Should You Precook Your Chicken? By precooking your chicken, you spend a lot less time frying since you only need to get the outside crispy and brown, which is great when you're doing multiple batches or have hungry guests hovering over the fryer.

KFC deep fries its chicken for 15 minutes and then drains the oil off for another five minutes – 20 minutes in total. If you don't have a deep fryer, heat up plenty of oil in a large saucepan and do it that way.

One of the most common reasons why fried chicken doesn't turn out crispy is because the chicken isn't dry enough before it's fried. If the chicken is too wet, the moisture can create steam, which can prevent the skin from crisping up.

Fried Chicken Secret #4: Double-Fry It

Leave the chicken in too long, and you'll end up with an extra-crispy crust, but dry, overcooked meat. By frying once, allowing the chicken to chill completely, then frying again a second time, you end up with extra-crunchy crust and meat that's still plenty juicy.

Why does cornstarch make fried chicken crispy? ›

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

Keep Fried Chicken Crispy 2+ Hours

The oven should be set to 200 degrees F (100 degrees C). Set a wire rack on top of the baking pan or roasting tray. Once you've cooked an entire batch or piece of chicken, take it from the fryer and then place it on the rack. Make sure that the pieces don't touch.

To keep fried chicken crispy, place it on a wire rack to allow air circulation, avoid stacking pieces, and store in a warm oven (around 200°F) for up to two hours. Reheating briefly before serving can also help maintain crispiness.

Figure on two or three pieces per person, plus leftovers because cold fried chicken eaten the next day is fantastic. A whole chicken of 3 or 4 pounds can be cut into 10 parts for frying: two drumsticks, two thighs, two wings and the two breasts each cut in two, with the backbone discarded.

These enzymes and acids work together in order to break down the proteins allowing the chicken meat to become tenderer. This is the reason why chefs soak chicken in yogurt or milk overnight before cooking it. The marinade will yield for a better result especially when you plan to fry the chicken.

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

Tenderness: The lactic acid in milk helps to break down the proteins in the chicken, resulting in a tender and moist texture. Flavor Infusion: Milk can act as a carrier for other flavors, such as herbs and spices, allowing them to penetrate the chicken and create a delicious taste profile.