Quick Answer
The quick answer is that when frying chicken, you should dip the chicken in flour first and then in beaten egg before frying. Dipping in flour first helps the egg coating stick better. The flour also aids in browning and creates a crispy texture when fried.
The Importance of Proper Coating Technique
Using the proper coating technique when frying chicken is critical for getting the ideal texture and flavor. The coating seals in moisture, provides a crispy exterior, and adds plenty of flavor. Using the right steps in coating ensures the chicken fries up deliciously golden brown with a crisp crust.
When frying chicken, you first want to dip the chicken in flour. Using flour is key for several reasons:
- It absorbs any moisture on the surface of the chicken so the egg wash will adhere better.
- It creates a layer that the egg coating can cling to.
- It promotes browning and crisping as the chicken fries.
- It adds flavor and texture to the coating.
Once the chicken has been dredged in flour, you then dip it in beaten egg. The egg acts as the glue that makes the flour coating stick. It also contributes to browning, provides added moisture, and gives the crust richness.
Some key pointers when using flour and egg:
- Use all-purpose flour for dredging. It contains enough gluten to cling well.
- Season the flour with salt, pepper, spices, or herbs for extra flavor.
- Beat the eggs thoroughly so the chicken is evenly coated.
- Let any excess egg drip off before frying so the coating isn’t too thick.
Following this flour-egg method results in chicken with an incredibly crispy, flavorful crust that stays on even after frying. Skipping the flour and just using egg would create a coating that is less crispy and likely to fall off the chicken when frying.
Frying Methods
There are several common methods used for frying chicken:
Pan Frying
This method involves heating a small amount of oil in a skillet and frying the chicken in batches. Pan frying allows you to cook a relatively small amount of chicken at a time. It requires more frequent monitoring and flipping to ensure even browning.
Deep Frying
With deep frying, the chicken is submerged in a large pot of hot oil. A deep fryer or Dutch oven works well for this method. Deep frying takes less time and allows you to cook larger batches. It produces very crispy, moist chicken when done correctly.
Air Frying
Air fryers use super heated air to circulate around the chicken, crisping up the exterior. The results are similar to deep frying with less oil. An air fryer basket is ideal for air frying boneless chicken pieces.
Choosing Your Oil
The type of oil used for frying also impacts the end result:
| Oil | Characteristics |
|---|---|
| Vegetable or canola | Neutral flavor, ideal for chicken. Withstands high heat. |
| Peanut | Distinctive flavor goes well with chicken. High smoke point. |
| Corn | Neutral, inexpensive option. Mildly sweet flavor. |
| Lard or shortening | Gives chicken a crispy texture. Full, fatty flavor. |
For the best results, use a refined high-heat oil with a smoke point over 400°F like vegetable, peanut or corn oil. Avoid unrefined olive oil which can burn at high frying temperatures.
Seasoning Your Chicken
In addition to a flavorful flour coating, you can also season the chicken directly for more flavor:
- Use a simple blend of salt, pepper, paprika, garlic powder, onion powder, cayenne, and dried herbs.
- For a crispy Southern-fried style, season with salt, black pepper, cayenne, garlic powder, and onion powder.
- Jazz it up with a Cajun seasoning blend and spices like oregano, cumin or chili powder.
- Garnish with freshly chopped herbs right before serving for a fresh finish.
Brining or marinating the chicken for 30 minutes up to overnight also infuses it with extra moisture and seasoning. Just be sure to fully pat dry the chicken before dredging to allow the coating to adhere properly.
Other Helpful Tips
Here are some other useful tips for perfect fried chicken:
- Use boneless chicken thighs or breast pieces which fry up juicier than bone-in.
- Chill the chicken in the fridge for at least 30 minutes after coating to help it adhere.
- Use a thermometer to monitor the oil temperature when frying, around 350-375°F.
- Work in small batches to maintain the oil temperature and prevent sticking.
- Let the chicken drain on a wire rack after frying to allow excess oil to drip off.
- Fry chicken until golden brown and the internal temperature reaches 165°F.
Putting It All Together
Follow these simple steps for perfectly fried chicken every time:
- Pat chicken pieces dry and season them with salt, pepper and any other spices.
- Place flour in a shallow dish. Season it with salt, pepper and any other dried herbs or spices.
- Whisk eggs with a splash of milk or water in second dish until well beaten.
- Dredge the chicken on both sides in the seasoned flour, coating thoroughly and shaking off excess.
- Dip chicken in the egg wash, allowing any excess to drip back into the dish.
- Place back in the flour, and turn to coat again. Press flour onto any wet spots.
- Let chicken rest on a baking sheet in the fridge for 30 minutes to help crust set.
- In a heavy skillet or pot, heat 1-2 inches of oil to 350-375°F. Use a thermometer to monitor.
- Fry chicken in batches until golden brown and cooked through, about 3-5 minutes per side.
- Drain fried chicken on a wire rack or paper towels before serving hot.
Serving Up Crispy, Juicy Fried Chicken
When prepared properly, fried chicken cooked in a high-heat oil emerges with an incredibly crispy, crunchy crust enveloping moist, juicy meat. Using the right technique of dredging in flour followed by egg before frying is essential to achieving this ideal texture.
So gather your flour, eggs, and oil and fry up a batch of finger-lickin’ good fried chicken. Just be sure to dip in flour first and then egg for the perfect coating that seals in flavor and keeps the chicken ultracrispy. Your homemade fried chicken is bound to be a hit at any meal!
| Pros of Flour First | Cons of Flour First |
|---|---|
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| Pros of Egg Only | Cons of Egg Only |
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