Unlock the Secrets of Crispy Fried Chicken

Dos and donts of fried chicken

In the Caribbean, frying chicken is very common. It is considered one of the best ways to brown the chicken and add that golden color we crave. That method is also followed if we do not want to pan-roast the chicken pieces before adding our precious and delicious Creole Sauce.

Fried chicken: a crispy, juicy, soul-satisfying dish that can bring people together. But achieving that perfect balance of crunch and tenderness can feel like a mystery. Fear not, fellow food enthusiasts! Here’s a breakdown of the DO’s and DON’Ts to elevate your fried chicken game:

The DO’S:

  • Bring the chill: Take your chicken out of the fridge for 30 – 45 minutes (depending on the size) before frying. This ensures even cooking and juicy results.
  • Embrace the brine: Brining your chicken in a seasoned solution for a few hours tenderizes the meat and infuses it with flavor. The meat also stays moist.
  • Pat it dry: Excess moisture on the chicken will lead to soggy breading. Pat the pieces dry thoroughly with paper towels before coating.
  • Season, season, season: Don’t skimp on the spices! Season your flour mixture generously with paprika, cayenne pepper, black pepper, garlic powder, and your favorite herbs or seasoning blend.
  • Double dip (the right way): Dredge your chicken in seasoned flour, then dip it in a beaten egg mixture, followed by another flour coating. This creates a crispier and more flavorful crust.
  • Oil up properly: Choose an oil with a high smoke point, like canola or peanut oil. Maintain a consistent temperature between 300-325 degrees Fahrenheit for optimal results. You may want to use a thermometer to control the temperature of the oil.
  • Don’t overcrowd the pan: This lowers the oil temperature and leads to unevenly cooked chicken. Fry in batches for perfectly golden results.
  • Let it rest: Once cooked, transfer the chicken to a cooling wire rack to drain excess oil and allow the juices to redistribute for a few minutes before digging in.
raw chicken for Fried Chicken


  • Fry cold chicken: This leads to uneven cooking and a greasy mess.
  • Use the wrong oil: Oils with low smoke points will burn at high temperatures, ruining the flavor and potentially causing health risks.
  • Forget the thermometer: Guessing the oil temperature is a recipe for disaster. Invest in a good thermometer and use it religiously.
  • Double dip incorrectly: Dipping the chicken back in the egg wash after the second flour coating creates a heavy, gummy batter.
  • Move the chicken around too much: Let the chicken cook undisturbed for a few minutes to achieve a golden brown crust.
  • Cover the pan with a lid while frying: This traps steam and prevents the chicken from crisping properly. Use an oil splatter instead; it is more convenient.
  • Cut into the chicken immediately: Let the cooked chicken rest for a few minutes to prevent the juices from running out, making it dry and tough.

Tips to make a tasty and crispy Fried Chicken meal, regardless of the cooking method you choose:

Crispy Coating:

  • Double dredge: Coat your chicken in seasoned flour, then dip it in beaten egg, followed by another flour coating (or breadcrumbs, panko, etc.). This creates a thicker layer for maximum crispiness.
  • Buttermilk bath: Marinate your chicken in buttermilk for a few hours. The acidic nature of buttermilk helps tenderize the meat and creates a slightly tangy flavor, while also aiding the coating in adhering.
  • Spice it up: Don’t be afraid to experiment with different seasonings in your flour mixture. Paprika, cayenne pepper, black pepper, garlic powder, onion powder, and your favorite herbs are all excellent choices.
  • Baking soda for extra crunch: Adding a small amount of baking soda to your flour mixture can help create an extra airy and crispy crust.

Juicy and Flavorful Chicken:

  • Brining: As mentioned earlier, brining your chicken in a seasoned solution for a few hours tenderizes the meat and infuses it with flavor. You can use a simple brine made with water, salt, and sugar.
  • Don’t overcook: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption and prevent dryness.
  • Resting is key: After cooking, let the chicken rest for 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender experience.

Additional Tips:

  • Pat the chicken dry thoroughly: Excess moisture on the chicken’s surface can hinder crispiness. Use paper towels to pat the chicken dry before coating it.
  • Choose the right cooking method: Different methods offer varying levels of crispiness and flavor. Deep frying creates the crispiest crust, while baking or air frying offer healthier alternatives with good results.
  • Make your own dipping sauce: Elevate your meal with a homemade sauce like honey mustard, BBQ, or hot sauce.

By following these tips and experimenting with different techniques, you’ll be well on your way to creating a delicious and satisfying crispy chicken meal!

By following these DO’s and DON’Ts, you’ll be well on your way to becoming a fried chicken pro. Remember, practice makes perfect, so don’t be afraid to experiment and find your own signature touch. Now go forth and fry with confidence!

Recipes to try:


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