What is the secret to Southern fried chicken?

Fried Chicken Secret #1: A Salty Marinade = Juicier Meat Most Southern fried chicken recipes start with a bath in a seasoned marinade of some sort, whether it’s buttermilk, milk and eggs, or even pickle juice. Adding plenty of salt to this mixture can help your chicken stay moist.

Can I use egg instead of buttermilk for fried chicken?

Don’t skip the eggs in the buttermilk mixture, because the eggs help the flour coating stick to the chicken. This will give you a much more accurate temperature resulting in the perfect crispy chicken. Use a deep skillet or a Dutch oven for frying.

Should I soak chicken in milk before frying?

These enzymes and acids work together in order to break down the proteins allowing the chicken meat to become tenderer. This is the reason why chefs soak chicken in yogurt or milk overnight before cooking it. The marinade will yield for a better result especially when you plan to fry the chicken.

What is the secret to making fried chicken taste good?

The secret to succulent fried chicken starts with a marinade or brine, which keeps the chicken at its peak juiciness. Fried chicken traditionalists generally choose a buttermilk marinade while others swear by a brine, which is a mixture of sugar, salt and sometimes spices dissolved into water.

What is KFC’s secret recipe for fried chicken?

To really nail the traditional flavor of Kentucky Fried Chicken, it’s all about their 11-spice seasoning blend. Combine KFC’s secret recipe for its breading with 2 cups of flour to thoroughly coat your chicken pieces after dipping in an egg and milk wash. 2/3 tablespoon salt 3 tablespoons white pepper

What is the best way to deep fry chicken?

One of the best secrets to frying chicken is brining it first. In my kitchen we do a similar process, but it adds a ton of flavor and keeps the chicken juicy and tender. My mix is a combination of soy, sake, and fresh ginger. The soy to sake ratio is 3:1 and as much ginger as you would like.

How do you make the juiciest fried chicken?

Brine your chicken to create the juiciest chicken you have ever had. Once out of the brine, leave the chicken in the fridge uncovered for a day to dry out the skin. Dredge in flour but leave it there; the longer in the flour, the better the crust adheres to the skin.