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Coat and Fry Chicken

Everyday Food, Volume 13 June 2004

Marinate

Using plastic bags to hold chicken saves space and eases cleanup. Set them on a rimmed baking sheet in case of leaks.

Dredge

Before dredging in flour mixture, allow excess marinade to drip off. Add one chicken piece at a time, coating completely.

Hold

Transfer coated chicken to a baking sheet lined with parchment paper while you finish dredging the remaining pieces.

Cook

When frying chicken, be careful not to crowd the pan, and check often to make sure the oil remains between 250 degrees and 300 degrees.

Drain

Place cooked chicken on a wire rack set over a rimmed baking sheet to let excess oil drain off. This keeps the crust crisp.

Before and After

You need to use a lot of oil to cook the chicken, but very little is actually absorbed.

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