Craving fried chicken? Here are 7 recipes that can help
Fried chicken is a beautiful thing.
Quintessential comfort food that it is, fried chicken is unpretentious. Eating with your fingers is not only acceptable, it's all but required. And though lovers of classic fried chicken agree that the dish may be basic, they'll also acknowledge that good fried chicken requires technique, time and dedication. And good fried chicken is anything but "fast food."
But what exactly is that perfect technique? This is where fans disagree. It sometimes seems as if everyone has the one true method for perfect fried chicken. Do you use buttermilk, a brine or a rub? Complex or simple seasoning? A deep fryer or pan?
No matter what you prefer, we've compiled seven of our favorite fried chicken recipes, from classic pan-fried chicken to recipes for Cuban and Vietnamese fried chicken — because fried chicken love is utterly democratic. Simply click on the photos to go to the recipes
You can serve the chicken hot — or better still, let it sit awhile to allow the flavors to mellow and marry. Because doesn't comfort food sometimes taste best the next day? Or maybe in the middle of the night, by the light of the fridge.
Pan-fried chicken
This is a classic — lightly seasoned then dredged in buttermilk and finished with a light layer of flour. Don't forget your cast iron skillet.
Buttermilk fried chicken
Robert Lachman / Los Angeles Times
In this recipe, soaking the pieces overnight in brine makes them juicy and tender when fried. Double-dip the chicken before frying for a puffed-up golden brown crust. The whole process, from brining to frying, can be accomplished ahead of time if you're planning to entertain. Serve with lemon wedges and hot sauce, so each guest can add a quick squeeze of brightness and a drizzle of spice.
Cornmeal-dusted fried chicken
Glenn Koenig / Los Angeles Times
For some fans, fried chicken is all about the crust. To give your crust a bit of extra crunch and a touch of sweetness, dredge with cornmeal before frying.
Cuban fried chicken
Serve this fried chicken with fried onion and garlic, along with plantains, rice and a salad of sliced avocados tossed with a little olive oil, lemon juice and salt.
Crispy fried chicken
Glenn Koenig / Los Angeles Times
For an extra-crisp, crackly crust, use cornstarch in place of some of the flour. Cornstarch is often used in Asian frying and lends a light, crisp crunch. A little baking powder is also great for lightening the texture. Season the bird a little more generously so the flavor stands up to the crust.
Thai peanut chicken wings
Allen J. Schaben / Los Angeles Times
For something a little different, try a spicy Thai-inspired marinade with your chicken: lime juice, chiles, onion, ginger and garlic. Season with a little soy sauce and toss in a bit of chipotle powder to add a smoky element. Marinate a couple pounds of chicken wings for a few hours, up to overnight, then fry until golden. Brush the wings with a sweet peanut sauce and finish them in the oven until the sauce cooks to a nice shellac. The combination of flavors is striking: First, you get the sweet peanut sauce, followed by the sharp acid and heat from the marinade.
Vietnamese fried chicken
Mel Melcon / Los Angeles Times
For something a little different, try ga chien, chicken pan-fried with mint and ginger. Combine nuoc nam, ginger, garlic, Vietnamese coriander, onion and oil and marinate the chicken in it overnight. After the chicken is cooked, simmer the marinade briefly to turn it into a sauce.
Love cooking as much as I do? Follow me on Twitter: @noellecarter
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