Making fried chicken at home can be a messy, labor-intensive ordeal that rarely yields the satisfyingly crunchy crust that makes fried chicken great. Our Dutch oven helped us sidestep many of these common pitfalls. The high sides of the Dutch oven helped contain the mess, as did keeping the pot covered during the first half of the frying time. A covered pot had a couple more advantages as well: It captured escaping steam and made the chicken even more moist, and it helped the oil recover heat quickly once the chicken was added. This more-constant oil temperature was essential for getting fried chicken that was neither too brown nor too greasy. As for the chicken itself, we brined it in salted buttermilk to make sure it was well seasoned and juicy. For the crunchy coating, we found that flour alone didn\u2019t provide much crunch; instead, we combined the flour with a little baking powder, then added just enough buttermilk to make a thick mixture that clung tightly to the meat. Depending on the size of your Dutch oven, you may need to fry the chicken in two batches; keep the first batch warm on a clean wire rack in a 200-degree oven and return the oil to 375 degrees before frying the second batch. If desired, you can remove the skin from the chicken before soaking it in the buttermilk, but the chicken will be slightly less crunchy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Making fried chicken at home can be a messy, labor-intensive ordeal that rarely yields the satisfyingly crunchy crust that makes fried chicken great. Our Dutch oven helped us sidestep many of these common pitfalls. The high sides of the Dutch oven helped contain the mess, as did keeping the pot covered during the first half<\/p>\n","protected":false},"author":1,"featured_media":8429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-8428","post","type-post","status-publish","format-standard","has-post-thumbnail","category-healthy-recipe"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
![\"\"](\"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-content\/uploads\/2019\/06\/Extra-crunchy-fried-chicken-recipe.jpg\")
Making fried chicken at home can be a messy, labor-intensive ordeal that rarely yields the satisfyingly crunchy crust that makes fried chicken great. Our Dutch oven helped us sidestep many of these common pitfalls. The high sides of the Dutch oven helped contain the mess, as did keeping the pot covered during the first half of the frying time. A covered pot had a couple more advantages as well: It captured escaping steam and made the chicken even more moist, and it helped the oil recover heat quickly once the chicken was added. This more-constant oil temperature was essential for getting fried chicken that was neither too brown nor too greasy. As for the chicken itself, we brined it in salted buttermilk to make sure it was well seasoned and juicy. For the crunchy coating, we found that flour alone didn\u2019t provide much crunch; instead, we combined the flour with a little baking powder, then added just enough buttermilk to make a thick mixture that clung tightly to the meat. Depending on the size of your Dutch oven, you may need to fry the chicken in two batches; keep the first batch warm on a clean wire rack in a 200-degree oven and return the oil to 375 degrees before frying the second batch. If desired, you can remove the skin from the chicken before soaking it in the buttermilk, but the chicken will be slightly less crunchy.<\/p>\n","protected":false},"excerpt":{"rendered":"