How to Fry Chicken
Today, Chef Blake will be showing you how to fry up your own chicken. Fried chicken doesn’t have to be something you only eat when dining out. Wow your friends and family with a delicious recipe and impress them with your cooking skills!
Also, check out Chef Blake’s other lesson on how to prepare a whole chicken for frying. You can now save some money by purchasing the whole chicken and break it down yourself.
Ingredients you will need:
- 1 can evaporated milk
- 1 oz. Southwest seasoning (per cup of flour)
- Oil of your choice for frying
Southwest Seasoning Ingredients:
- 1.5 T. coriander
- 1 T. cumin
- 2 T. kosher salt
- 1 t. garlic powder
- 1/4 t. ground oregano
- 1/4 t. pepper
- Pinch of cinnamon
Pat a piece of chicken completely with flour-seasoning mixture. Dip in evaporated milk. Cover completely with flour mixture a second time. Repeat for each piece of chicken. (Chef Blake’s tip is to use one hand for the evaporated milk and the other hand for the flour-seasoning mixture.)
Use oil of choice in a pot on the stove. The optimal temperature is 350 degrees. Use a thermometer to test and adjust the heat source as needed.
Dip chicken in the oil accordingly to fry. Don’t let it overflow. Test a chicken piece’s doneness by using a meat thermometer. The chicken should be 165 degrees internally.
Now you will be able to serve up homemade fried chicken for all your family and friends!
The Best Chicken Recipes
Here are some other delicious chicken recipes to check out:
Dine fancy without all the work! This recipe for Feta & Spinach Stuffed Chicken Breasts is easier than it looks to put together. Impress your loved ones with a great meal tonight packed with the flavors of feta cheese, spinach, bacon, and chicken!
Cutting up a whole chicken can be daunting for a cook with less experience or who usually goes for the pre-cut drums and breasts at the super market. However, it doesn’t have to be! This post is an easy lesson on all you need to know on breaking down a chicken into different pieces.
Here’s a hearty meal that’s great any time of year. Chicken Cordon Bleu packs ham and Swiss cheese into a chicken breast! Enjoy this fantastic method of cooking a classic from Chef Blake. You’ll love this tasty meal!
Raving About Rada
Just like chicken, Rada Cutlery is very versatile. We help fundraisers, independent sellers, and anyone in the kitchen who needs good, quality 100% American products.
Our faithful customers are a testament to our service and products:
“We have done fund raisers using Rada before and were very successful. You have a fantastic product and we are proud to offer it for sale to friends and family.” – Connie, Campbellsville, Kentucky
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 — last year working with over 19,000 churches, schools, teams and clubs. Visit the Rada Cutlery homepage to learn our story: helping others with remarkable products, amazing value, and quality service.
A Successful Fundraising Idea!
Did you also know that besides selling knives and top-notch kitchen products, Rada Cutlery also provides fundraising opportunities? You can sell 100% Made in the USA products like our Rada Cutlery knives and utensils for a 40% profit! We also offer other products, such as cookbooks, stoneware, and quick mixes.
A Little Bit of Fried Chicken
Watch this video by Chef Blake for step by step instructions for frying chicken. You’ll be glad you have these extra tips!
Fried Chicken Video Transcript:
Hello, welcome to Rada’s Test Kitchen. My name’s Blake and today we’re going to be frying up chicken. In a previous video, we had a whole bird, we broke it down. Now we’re going to teach you how to cook it. I have some flour here and some seasoning here. The seasoning we’re going to put into the flour. It doesn’t really matter. You just want to have some seasoning. Salt and pepper works. We also have some evaporated milk, put it inside some milk we’re going to use for the adhesive of the chicken.
Start with one of the pieces here, put it inside the flour, completely dredge it. Pour it into evaporated milk. And go back in the flour. And I’m not going to get my wet hand in the flour. I’m keeping one of my hands dry. Put that on our plate. Apply a little pressure to help keep that on there. The thigh. I like to flip it over, apply more on top. Press on it, flip it over. That kind of helps to get an even breading. The other thigh. Then we have our little wings we can just do all at once here. You can use buttermilk instead of the evaporated milk. You can add some egg, thicken it up for a binding adhesive more or less, but this is supposed to be a light breading here.
You can actually do a double breading if you want too. You can go back in and go a little bit thicker. We’ll keep this slightly unbreaded. I’m using corn oil here, you could use peanut oil, vegetable oil. I like corn oil, really canola too. I’ve got a thermometer here so you can tell how hot it is. If you have a fryer, you can use that. 350 is the optimal temperature. I would stick to that. Start with the drummie. If you stick that in there, you can see if it’s hot enough. We’ll stick that in first. Then the thigh with the bone. Looks like it will already overflow.
The optimal internal temperature will be 165 degrees. A lot of packages will tell you 180 degrees, but salmonella will die at 160 degrees. So you really want to run the thermometer with the bone so that way you’re able to get to the center of it. That’s the last place that will turn 165 degrees.
A lot of people will ask how do you know when it’s done? That’s tough to say because they’re all different sizes. It’s just important for the chicken to be internally 160 degrees.
It’s important also that you don’t add hot water to hot oil. Those don’t mix. Be very careful with that. After it’s done cooking, let the temperature come down before you do anything with that.
Drop my drummies in there. So here’s the double breaded one. And then the single breaded. Kind of pulling the oil around, stirring it lightly so the heat is evenly dispersed throughout the pan. Some of these are coming out of the oil, so I’m just pulling the oil over top of it. These are good. A good indication that it’s done is that it floats, but don’t let that guarantee it.
Thank you for watching our video today on how to fry chicken. If you have any questions or comments, leave them in the box below. Be sure to watch some more videos. We’ll be doing some more on chicken. If you notice here, we don’t have the breasts. We’ll be using those in the next video to make chicken cordon bleu.
End of Video Transcript