Fried chicken is a delicious southern staple that is loved by many. When frying chicken, flour is a key ingredient in the breading process. Some people wonder if they should season the flour before dredging the chicken, or if plain flour is best. There are pros and cons to seasoning flour that are important to consider when frying chicken.
What is Seasoned Flour?
Seasoned flour is simply all-purpose flour that has been mixed with salt, pepper, and other spices and herbs before dredging. Some common seasonings used are:
- Salt
- Black pepper
- Paprika
- Cayenne pepper
- Garlic powder
- Onion powder
- Dried oregano
- Dried basil
- Dried thyme
The seasonings infuse the flour coating with extra flavor. The amount of each seasoning added depends on personal taste. Start with 1-2 teaspoons of each seasoning for every 1-2 cups of flour. Adjust to preference.
Pros of Using Seasoned Flour
There are some advantages to seasoning your flour when frying chicken:
Boosts Flavor
Adding salt, pepper, spices, and herbs to the flour enhances the flavor of the fried chicken. The seasonings penetrate the batter coating and add an extra punch of flavor. Simply dredging in plain flour can result in a coating with a bland, flavorless crunchy exterior.
Adds Color
Certain seasonings like paprika will boost the color of the fried chicken, resulting in a rich golden or reddish-brown fry. Plain flour can sometimes lead to a pale coating.
Provides Texture
In addition to enhancing flavor, herbs and spices add extra texture and dimension to the crunchy fried exterior. This leads to a more interesting, complex coating.
Avoids Needing Extra Seasoning
By seasoning the flour itself, you likely won’t need to sprinkle the fried chicken with much extra salt, pepper, or other spices after cooking. The chicken will already be well-seasoned.
Cons of Using Seasoned Flour
However, there are some downsides to seasoning flour for fried chicken:
Alters Flavor
If you season the flour too robustly, it can negatively impact the taste of the chicken and make the coating seem overpowering. The seasonings should enhance the chicken flavor, not conceal it.
Can Burn and Bitter
If certain spices and herbs are overused, they can burn and become bitter tasting when exposed to high heat. Paprika, garlic, and chili powder are especially prone to this.
Inconsistent Coating
When dredging pieces of chicken through seasoned flour, some pieces may end up coated with more or less seasoning than others. This leads to an inconsistent flavor and appearance.
Need to Make Fresh Batches
Seasoned flour needs to be freshly made right before frying, or the seasonings will start to absorb moisture from the air. Stale seasoned flour leads to a gummy coating.
Should You Season Flour for Fried Chicken?
Whether you should season your flour prior to frying really comes down to personal preference. Here are some final tips on deciding:
- If using strong seasonings like chili powder or cayenne, only add a small amount to avoid bitterness.
- For a balanced flavor, use 2-3 different spices and herbs, like paprika, salt, garlic powder, and pepper.
- If adding many fresh herbs like parsley or oregano, reserve some to sprinkle on the chicken after frying for a fresh hit.
- Make sure to thoroughly mix seasonings into the flour so they are distributed evenly.
- Fry one piece of chicken dredged in seasoned flour to test for taste before cooking the rest.
Ultimately, seasoning the flour can provide a flavor boost while plain flour allows the chicken flavor to really shine. You may want to try fried chicken both ways to determine your favorite method. Moderately seasoned flour strikes the right balance for most people.
How to Season Flour for Fried Chicken
If you want to give seasoning your frying flour a try, follow these simple steps:
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon cayenne pepper
Instructions
- In a bowl or zip top bag, combine the flour, paprika, salt, black pepper, garlic powder, onion powder, oregano, and cayenne pepper.
- Thoroughly mix the seasonings into the flour until well distributed.
- Use the seasoned flour to dredge chicken pieces before frying as usual.
- Fry the chicken in oil at 350°F for 15-20 minutes until cooked through and golden brown.
- Let drain on a paper towel-lined plate and serve hot.
The paprika, garlic, and onion powders add rich flavor, while the oregano provides a complementary herbal taste. The cayenne gently heats up the coating. Feel free to tweak the seasoning amounts to your liking. Now you’re ready to fry up some finger-lickin’ good chicken!
Frying Tips for Perfect Fried Chicken
To achieve excellent fried chicken, proper technique is key, whether you use seasoned or plain flour. Follow these frying tips:
Use the Right Oil
The oil you fry in hugely impacts the end result. Good choices are:
| Oil | Features |
|---|---|
| Peanut | Has high smoke point and adds great flavor |
| Vegetable | Affordable option with mild flavor |
| Canola | Another mild-flavored oil that gets super crispy |
Avoid olive oil as it can burn at high frying heats.
Monitor Oil Temperature
Heating the oil to the proper 350°F is essential. Use a deep fry or candy thermometer to maintain the ideal temperature. Overheating can burn the coating while underheating leads to greasy chicken.
Dry Chicken Completely
Make sure chicken pieces are patted very dry before dredging. Any moisture on the meat will make the coating soggy. Allow coated chicken to sit for 5-10 minutes before frying to help adhere the crust.
Don’t Overcrowd Pan
Fry chicken in batches without overcrowding to allow it to fry evenly. Cook thighs and drumsticks about 2-3 minutes longer than wings and breasts. Avoid turning too frequently.
Let Drain on Wire Rack
When finished frying, let chicken pieces drain on a wire rack over a baking sheet to allow excess grease to drip off for more even, crispy coating.
Best Chicken Pieces for Frying
While all chicken parts can be fried, some are better suited than others:
Chicken Thighs and Legs
Thighs and drumsticks have the perfect ratio of juicy meat to crispy skin when fried. The flavor is hard to beat!
Chicken Wings
Wings fry up extra crispy and saucy. Great for snacking or serving as an appetizer. Fry drumettes and flats separately for even cooking.
Chicken Breasts
Breasts must be pounded thin to fry evenly. When coated and fried properly though, the result is delicious.
Avoid
Chicken backs, necks, and giblets don’t have enough meat to make good fried pieces. Stick to the thighs, legs, wings and breasts when frying.
Alternative Frying Methods
While traditional pan frying reigns supreme, there are some other ways to cook up tasty fried chicken:
Deep Frying
Submerging chicken fully in oil leads to an ultra crispy, juicy interior. Use a heavy pot and follow safety precautions.
Air Frying
Air fryers produce fried chicken with significantly less oil for a healthier version. The breading gets nice and crunchy.
Oven “Frying”
Coat chicken in flour then bake in the oven at 425°F on a wire rack over a baking sheet. Almost as crispy with less mess and oil.
Serving Suggestions
Fried chicken is delicious on its own but pairs great with various sides:
- Mashed potatoes
- Macaroni and cheese
- Cole slaw
- Biscuits or cornbread
- Collard greens
- Pasta salad
- French fries
- Fried okra or green tomatoes
Offer an assortment of Southern-inspired sides like these for the perfect fried chicken dinner. Biscuits and honey are ideal for soaking up any leftover pan drippings.
Toppings and Sauces
Take your fried chicken to the next level with savory toppings and sauces:
Spicy Mayo
Mix mayo with hot sauce for a creamy, spicy dipping sauce. Start with a 2:1 ratio of mayo to hot sauce and tweak it to your desired spice level.
Honey Mustard
Stir together equal parts honey and mustard for a sweet and tangy drizzle over fried chicken. Add a splash of vinegar or lemon juice to brighten the flavors.
Ranch
A creamy ranch dressing complements the crunchiness of fried chicken for perfect dipping. Use homemade or your favorite store-bought brand.
BBQ Sauce
Sweet and sticky barbecue sauce is always a hit for dipping crispy fried chicken. Try mild or spicy varieties.
FAQs
Get answers to some common questions about seasoning flour for fried chicken:
Why does my fried chicken batter fall off?
If the batter is slipping off the chicken, the oil may be too hot causing it to burn off. Make sure to fry at proper 350°F temperature. Also, ensure chicken is dried thoroughly before coating and allow to rest before frying.
What is the crispiest coating for fried chicken?
A mix of flour and cornstarch fries up super crispy. You can also add crushed crackers, panko breadcrumbs, or potato flakes to the flour for extra crunch. Make sure oil is at ideal frying temperature.
What oil is healthiest for frying chicken?
Avocado oil and rice bran oil are great healthier oil options as they have high smoke points and less saturated fat than other oils. Canola oil is also a good choice for frying chicken.
Is it better to marinate fried chicken in buttermilk?
Many cooks swear by soaking chicken in buttermilk before dredging to make it extra moist and tender. Just be sure to fully dry off excess buttermilk before coating in flour.
How can I make my fried chicken less greasy?
Frying at the right oil temperature, draining chicken on a rack after cooking, and tenting with foil can all reduce excess grease. Flouring lightly also prevents heavy oil absorption.
Key Takeaways
- Seasoning flour adds flavor but can overpower chicken taste if over-seasoned.
- Paprika, garlic powder, oregano, and pepper are good seasonings for flour.
- Fry chicken at 350°F and let drain after cooking for perfectly crispy chicken.
- Thighs, legs, wings, and breasts are best for frying.
- Serve with traditional Southern sides like mashed potatoes, biscuits, and coleslaw.
Whether you go classic with plain flour or add a flavor boost with seasoned, follow these tips for the ultimate batch of homemade fried chicken. Crispy, juicy fried chicken is hard to beat!