Common mistakes you make while frying chicken

Fried chicken is one of those comfort foods that everyone loves. But making it at home does not always turn out the way we expect. Sometimes it is not crispy enough, other times it is too oily or lacks flavour.

To help you avoid these common mistakes, TBS spoke to Chef Shakil Ahmed from Radisson Blu Dhaka, who shared expert tips on getting it right.

A common mistake is not thoroughly drying the chicken after washing it. If there's too much moisture, the chicken may appear crispy initially, but the trapped water can make it bland and soggy later. To prevent this, use a paper towel to pat it dry before proceeding.

Another common mistake is skipping the soaking process. Before marinating, soak the chicken in milk or buttermilk with seasoning for at least 30 minutes to an hour. This helps the chicken absorb flavours and become tender. After soaking, pat it dry again before moving on to marination.

Marinating the chicken properly is key to making it flavourful. Spices vary depending on the type of fried chicken you are making, but some staples include paprika, chilli powder, soy sauce, garlic and ginger powder, and a small amount of MSG. 

Although MSG once had a negative reputation, it actually boosts flavour without any harmful effects. For the best results, the seasoning should be well-rubbed into the chicken and allowed to rest for at least 8-10 hours or overnight.

Chef Shakil pointed out that a frequent mistake people make at home is frying chicken straight from the fridge, which can lead to uneven cooking. To ensure even cooking, let the chicken sit at room temperature for at least two hours before frying.

When making the batter, people often use whole eggs, which can affect the crispiness. The trick is to use only egg whites. Also, for the coating, do not rely on just one type of flour. A good mix is one-third corn flour and two-thirds all-purpose flour, with added paprika, chilli oil, and black pepper for extra flavour. Press the chicken well into the coating for a crispier texture, and repeat this step if you want a thicker crust.

Getting the oil temperature right is crucial. Shakil says, "The ideal oil temperature is between 160-170°C. If it exceeds 180°C, the outside might burn while the inside remains undercooked."

Another important tip is to avoid frying the chicken all at once. Instead, fry it 60-70% first, let it rest for a few minutes, and then fry it again. This double-frying method, paired with the right oil temperature, helps maintain the chicken's crispiness for a longer time.

Lastly, it is all about the little details that make a difference. By avoiding these mistakes, you can now easily make restaurant-quality fried chicken at home every time!