There are a few things nearly everyone can agree on. The Beatles wrote some really great songs, mountains are awesome, and every one looks silly when they use an iPad as a camera. And, I submit to you, this: no omnivore doesn’t like fried chicken. It’s just simply a slam dunk of flavor and texture, and when done well, it’s a treat anyone can get excited about.
Except, it isn’t always done well. Bathing those bits in hot oil means all kinds of opportunity for greasy, flabby skin, burnt outsides and undercooked insides, and a bland flavor profile that’s just not worth the effort, or the calories.
But the secret doesn’t lie in a hidden blend of herbs and spices…you can make great fried chicken just seasoning salt and pepper. Instead, it’s all about technique, and that’s someone anyone can master.
J. Kenji López-Alt from the Food Lab offers his version on how to make the “crispiest, crunchiest, juiciest fried chicken around.” His process lies in these essential steps:
- An intensely flavored buttermilk brine tenderizes the chicken while keeping it moist.
- Adding wet ingredients to the dry flour coating ensures an extra-craggy crust with lots of nooks and crannies.
- Starting in hot fat and finishing in the oven gives you fried chicken with a crisp crust and evenly cooked meat.
Can’t beat that. Get the full explanation of what’s going on and the recipe at: