Fried chicken might be one of the world's greatest foods. While it may be most popularly known as a Southern U.S. staple, different versions of the dish are eaten all over the planet. But just because fried chicken is so popular and well-known doesn't mean there aren't some persistent myths out there about it.
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00:00Could papayas hold the key to perfect fried chicken?
00:04We're going to break down fried chicken myths so you can unlock the battered bird's true potential.
00:10There are several different factors that go into making amazing fried chicken,
00:14but we can all agree on one thing — on the outside, fried chicken should be super crispy.
00:20However, if you think the best way to get that crispy crunch you want is to put your
00:23fried chicken in the oven, we have to tell you that you're wasting your time.
00:28That's because the real magic of fried chicken happens in the breading. If you get the breading
00:34right and you fry your chicken at the correct temperature, then it's going to get plenty
00:38crispy on its own. Therefore, using your oven is unnecessary, as it just adds another step
00:44that you probably don't want to deal with. This is especially true when you're making
00:48your fried chicken for a cookout in the middle of the summer.
00:52These days, many people are trying to be healthier on a daily basis,
00:56and we can only commend those efforts. After all, you want to feel your best,
01:00so why wouldn't you try to eat healthy? However, that often leads home cooks to attempt recipes
01:05that alter their favorite foods to make them more diet-friendly. If you're on the keto diet,
01:11or you're just trying to put fewer carbs on your plate, you may be tempted to try making
01:15some low-carb fried chicken by omitting the breading completely. This might seem like a
01:21smart trick, but you're bound to be disappointed by the results. Why? According to ChefWorks,
01:27the breading is absolutely essential. First of all, it provides that crunch that you expect
01:32from fried chicken, and you certainly don't want to miss out on that. But it also plays
01:37another important role, sealing in the moisture. Without that seal, your fried chicken is likely
01:44to get kind of dry and sad-looking. It's certainly not going to be appealing when you bite into it,
01:50and it's just dry and greasy, as opposed to crispy and moist.
01:54Of course, there are plenty of other tasty ways to prepare chicken if you don't want the extra
01:58calories from the breading. But if naked chicken is your favorite, then frying it just isn't the
02:04move. If you're not from the South, then you probably have some ideas in the back of your
02:09head about what the region is all about. No, not everyone has a banjo, and yes, summers are
02:14miserable without air conditioning. But there is even more confusion about Southern food,
02:19specifically. One common assumption is that fried chicken is a food that people eat all the time.
02:25While it may be more common and ubiquitous now that chains like KFC and Popeyes abound,
02:30that's not how the tradition of fried chicken started. Rather than being an everyday thing,
02:36it was regarded more as a food for celebration.
02:39First We Feast noted,
02:50Considering that it takes quite a bit of work to make, it's reasonable that it's mainly reserved
02:54for special events. But that's just a reason to host a fun, casual dinner party, right?
03:00When you think of fried chicken, what kind of piece comes to mind?
03:04If you're like most people, you'll think of a drumstick. This piece is pretty iconic in the
03:09world of fried chicken, and we can't deny that it's one of the best. The juicy dark meat is
03:15ideal for frying because it already contains a lot of fat. However, it's a myth that the
03:20drumstick is the only part of the chicken worth frying. In fact, according to Bon Appetit,
03:25you can actually feel free to fry the entire bird.
03:29That may come as a surprise if you haven't done it before,
03:34but it's true. And one part you probably wouldn't think about frying is the breast.
03:39Since the breast contains more lean white meat than other cuts,
03:43it's more difficult to cook without drying out. But that's what makes it such a good
03:47candidate for frying. The inclusion of the breast will help the whole chicken
03:51retain some of its juiciness. Still, it's probably a good idea to cut your breast into
03:56smaller pieces so you're not attempting to cook a massive piece of chicken all the way through,
04:01all at once.
04:02Since fried chicken is such an iconic food, it may seem like making it is a pretty straightforward
04:07process. One common chicken frying myth is the idea that you don't have to do anything to the
04:12chicken before dredging your pieces and throwing them in the pan. In fact, you do. It's super
04:19important to make sure that you dry your chicken well before you start dredging it. That's because
04:24the flour and spices won't adequately stick to the skin if it's still very wet. Instead of a nice,
04:30even coating, you'll be more prone to flour lumps that will make biting into your fried chicken
04:35a less-than-appealing experience.
04:38If you've ever cooked anything in a deep fryer before, you know it's a lot of work.
04:42It requires a lot of oil, which can be expensive. It's also a massive mess to clean up once you're
04:48done. Unfortunately, this keeps a lot of people from making their own fried chicken at home,
04:53because they believe you have to make it in a deep fryer. However, that couldn't be further
04:57from the truth. You don't have to go out and buy any new equipment to make fried chicken,
05:01as long as you already have the basics in your kitchen. In fact, Chefworks asserts that not only
05:07can you use a cast iron skillet for frying your chicken, it may actually even be a better choice.
05:13That's because it's easier to get cast iron to the temperature you want it at,
05:18and it retains heat more effectively. And since a cast iron skillet can be used for so many other
05:23purposes in the kitchen, it's definitely worth the money to invest in one if you plan on making
05:28fried chicken on a regular basis. Imagine this. You've been planning on making fried chicken for
05:34dinner all day. You finally get home from work and decide you don't want to wait another second to
05:39sink your teeth into that juicy, delicious flesh. You have to make the chicken now.
05:44So you take it out of the fridge, dredge it, fry it up, and start eating. But wait,
05:49something's off. What is it? Well, it's probably because you believed the myth that you can take
05:56your chicken straight out of the fridge and start frying it immediately. However, this is a big no-no,
06:01according to Bon Appetit. Frying chicken when it's cold is a bad idea, because it will lower
06:06the temperature of the oil once you drop it into the pan, causing the chicken to cook unevenly.
06:12When this happens, you can be left with undercooked chicken, or overcooked chicken that
06:17just doesn't taste as good as it should. Additionally, this kind of ruins your chances
06:21at getting a crispy skin. So what's the solution? That's easy. Just make sure you set your chicken
06:28out on the counter for about 30 minutes before you start frying. You'll have to wait a little
06:32longer, yes, but it'll all be worth it in the end. Here at Mashed, we believe in your cooking
06:38abilities. But even if you're an incredibly accomplished home cook, you shouldn't believe
06:44the myth that you know if a piece of chicken is fully cooked just by looking at it. This is
06:49especially true if you're frying it. While you may be able to get a sense of how close it is to being
06:53done just by looking at the outside of the piece of chicken, you'll never really know if it's safe
06:58to eat unless you use a meat thermometer to take the chicken's temperature. Take the meat thermometer
07:04and put it into the thickest part of the chicken while avoiding the bone. The temperature should
07:08read 165 degrees Fahrenheit to ensure a safely cooked chicken. Not only is this important to
07:15avoid foodborne illnesses from undercooked poultry, it will also prevent you from overcooking your
07:20chicken into a dry mess. Look, we get it. You lead a busy life. However, you don't want to
07:27take any shortcuts when it comes to seasoning your dredging flour. While it's tempting to
07:31believe the myth that plain flour will do, according to Southern Living, it's likely going
07:36to leave you with a lot less flavor than you really want in your chicken. The last thing that
07:41anyone wants is a bland crust. Southern Living suggests keeping it classic and simple with just
07:47some salt and pepper added to your dredging flour. But you can really get as creative as you want
07:51here. Some chili powder would be a nice addition if you like your chicken with some kick. Or you
07:57can experiment with ingredients like garlic and onion powder, paprika, or even white pepper.
08:03Stick to a flavor combo you love, and we can guarantee that your fried chicken will come out
08:07so much better than it would be if you were to skip the seasoning step entirely.
08:12Have you heard the myth that you're always supposed to dredge your chicken twice before
08:16you start frying it? It's a common sentiment, and it seems to make sense. After all, wouldn't
08:21the crust be crispier if you added even more flour to it? You would think so,
08:26but that's not necessarily the case, per Southern Living. Instead, they say that this will result in
08:31a soggy crust, which is probably the last thing you want when it comes to your fried chicken.
08:37Instead of dipping your chicken into bowls of flour, add the seasoned flour to a zip-top bag,
08:42put some chicken into the bag as well, and turn the bag until it is well-coated.
08:46Repeat with any remaining batches, and you've just dredged your chicken in the simplest way possible.
08:52When you roast or bake a chicken, you probably already know that you should brine the bird.
08:56Not only does it help keep the flesh moist, but it also imparts a lot of flavor.
09:01And that's super important when you're working with a relatively neutral-tasting protein like
09:05chicken. However, many people assume that this step isn't necessary when it comes to fried
09:10chicken. After all, it's getting fried, so you wouldn't think that it needs extra moisture.
09:16And aren't you getting all that flavor from the breading anyway?
09:19While it may not be an absolute necessity to brine your fried chicken beforehand,
09:24it's going to make it taste a lot better.
09:26I mean, it's chicken. It's fried chicken. I like fried chicken.
09:33That's exactly why Bon Appétit recommends brining your chicken for at least four hours
09:38before you start the cooking process. They use buttermilk, which is definitely one of
09:42the most popular ways to create a brine. Want to make your chicken even more flavorful?
09:47They say you can leave your chicken in the brine for up to 24 hours,
09:50so don't be afraid to let it sit overnight.
09:53While you already know that buttermilk brine is an option with your fried chicken,
09:56there are other ways to impart added moisture and flavor into your bird.
10:01Some people just don't like to use buttermilk, and others have specific reasons not to opt for
10:05this combo. Therefore, you shouldn't believe the myth that a buttermilk brine is the only way to go
10:11when there are so many other brining methods out there.
10:14The Taste of Kosher has a few ideas that are going to land you with a super-flavorful chicken
10:18that'll be ready to fry in no time. If you want to keep things nice and easy,
10:22you can ditch the buttermilk in favor of coconut milk. Coconut milk has a slight acidity to it,
10:28so it works surprisingly well. But you can also try a dry brine. Basically,
10:32that just involves rubbing salt onto the skin of the chicken. Don't be afraid to combine that
10:36salt with other seasonings to add even more flavor. And if you're looking for something
10:40a little out of the ordinary, pick up a papaya the next time you're at the store.
10:44The enzymes in this fruit will help break the flesh of the chicken down,
10:48resulting in a tenderness that you'll want to replicate again and again.