I got new deep fryer for Christmas and just broke it in on NY Day making fried chicken. Most of the internet said to have my oil at 350, and I did, but by the time the breasts were done, the outside was starting to burn and didn't turn out that great. After I got the oil down to abut 325 it started getting the chicken and crust done about the same time.

I used Kenji's buttermilk fried chicken recipe for brine and seasoning the flower. Really enjoyed the flavor. Anyone have a go to fried chicken recipe?

What oil temp do you use? About how long does it take to fry a breast at your temp?

I will cook till golden brown and finish in oven for bigger birds. Works well

GAC06 said:

---

Thomas Kellers recipe:

https://www.thekitchn.com/thomas-kellers-fried-chicken-r-80197

That seems the same except in his cookbook he says 320 for the dark meat and 340 for the white meat

He also makes a point to suggest using 2.5-3lb chickens instead of the larger chickens typically found because the cooking time and temps work out better

---

This is the key. Problem is it's hard to find chickens that small. I use birds no bigger than four pounds, and drop the oil temp by 25 degrees for his recipe.

Have been told to cook at 300. Max is 325 though.

Frying chicken is fun. You can basically make it how you want it. Lots of crust or light on the crust. Any type of flavors as well.

Dooky Chase & Willie Mae's Recipes in New Orleans

https://www.food.com/recipe/dooky-chase-s-southern-fried-chicken-535955

https://thebrilliantkitchen.com/willie-maes-fried-chicken-recipe/

The Dooky Chase recipe in an iron skillet. Can't beat it. I like a little extra pepper on mine. I use WATKINS pepper. You can get it on amazon. You'll never buy another kind if you give it a try. If you like to cook, it's a game changer.

FIDO*98* said:

---

I also fry in cast iron and flip the chicken rather than use my deep fryer.

---

This is the way, makes my favorite fried chicken.

BurnetAggie99 said:

---

Dooky Chase & Willie Mae's Recipes in New Orleans

https://www.food.com/recipe/dooky-chase-s-southern-fried-chicken-535955

https://thebrilliantkitchen.com/willie-maes-fried-chicken-recipe/

---

That Willie Mae's recipe is all over the place and inconsistent. Opens by saying it is an "Egg-celent" recipe (dumb) but does not have egg wash in the recipe?

The Dooky Chase one looks legit.

I'm a cast-iron No. 8 cast iron Chicken Pan man myself. Found a nice old one at an estate sale about 15 years ago.

Thanks for the replies and great info

HTownAg98 said:

---

GAC06 said:

---

Thomas Kellers recipe:

https://www.thekitchn.com/thomas-kellers-fried-chicken-r-80197

That seems the same except in his cookbook he says 320 for the dark meat and 340 for the white meat

He also makes a point to suggest using 2.5-3lb chickens instead of the larger chickens typically found because the cooking time and temps work out better

---

This is the key. Problem is it's hard to find chickens that small. I use birds no bigger than four pounds, and drop the oil temp by 25 degrees for his recipe.

---

go to a family owned meat market. they should have whole fryer chickens that are less than 4 lbs. that is what a fryer should weigh. if it is bigger, it really becomes a broiler.

fryers will also be more tender than a broiler.

What type of oil?

Hard to beat peanut oil

The Dijon buttermilk fried chicken from this recipe is my current favorite. For oil I prefer vegetable. Peanut and canola tend to have a flavor that can overpower food IMO.

https://www.foodnetwork.com/recipes/anne-burrell/cheddar-scallion-waffles-and-dijon-buttermilk-fried-chicken-1-5609136.amp

Cut your breasts in half. Fry your wings about 10 min. Fry your thighs and legs about 12 min. Fry the cut-in-half breasts about 15 min. Use canola or peanut oil (no cholesterol). Fry at 325, never fry anything at 350.

Quote:

---

I also fry in cast iron and flip the chicken rather than use my deep fryer.

---

FIDO, I agree this makes the best fried chicken. My grandma used to to this. I have tried this several times and always end up with blackened spots. How do you avoid that? Flip more frequently?

We have taken to Souse Vid the chicken before we fry. That way we only worry about the crust when frying. Makes it a lot easier to manage and very juicy each time. Kind of feels like a cheat, but it works.