Easy Homemade Fried Chicken
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It all started when…
I decided to show you how to make FRIED CHICKEN, easily, AT HOME!
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I’m going to let you in on a little secret of mine, I love chicken. Like LOVE CHICKEN. It’s my favourite food- to cook, to eat, to talk about. And, though, I love a salad or a smoothie, chicken is always king.
In fact, back in the early aughts I wanted to start a chicken blog, people laughed, but if I had moved on chicken.com, who would be laughing now. I digress.
Chicken is amazing. It’s even better fried, but most people are afraid of frying chicken, because of long held beliefs that frying chicken is dangerous or scary; well, today, I’m going to dispel this myth and show you how to make EASY fried chicken.
Equipment You’ll Need
Cast Iron Frying (I share my favourite here)
First things first…
IS FRYING HEALTHY?
Short answer, no; long answer, it doesn’t have to be super unhealthy. There are a few things to consider when frying chicken- or anything really.
HOT OIL. If your oil isn’t hot enough your chicken will be soggy, but hot oil is important because it prevents too much oil from soaking into your chicken; having hot oil means the skin begins to INSTANTLY crisp and not absorb excess oil. That said, this is frying of chicken, so even if you use hot oil, don’t be frying and eating chicken daily.
CHOICE OF OIL. Canola or vegetable oil bears a high smoke point which is key for frying- olive oil is sooo poorly suited to this pursuit. That said, vegetable oil is controversial, with some saying it’s a poison; I will leave this choice up to you, but here are some high smoke point oils (those with a “v” next to it, are a vegetable oil).
IS FRYING SCARY?
Long and short answer, no.
Back in the day, my grandmother and grandfather deep fried a whole turkey for christmas; it was done in the backyard and children were warned to stay away for fear of an explosion, but this is frying in the mid 90’s, and it’s also deep frying, which far more involved; but chicken frying is a shallow fry technique, meaning the item of food isn’t fully submerged in oil and therefore more approachable to the newbie home fryer!
Ready? Let’s do this!
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