Caslon
Executive Chef
I'm looking to learn how to make pan fried chicken rather than using my Presto fryer which IMO doesn't stay up to temp and is too much a hassle to clean up and store. I can clean a frying pan in less than 2 min. My Presto Fryer takes 10+ minutes to clean thoroughly. Prviously, I've only fried up chicken drumettes in my Presto fryer using the Dixie Fry dry mix. Bigger pieces don't seem to fry up that well tho.
I'm looking to mix up some frying chicken batter mix and storing it. I have the Panko bread crumbs and all of the most commonly used spices for a fried chicken mix. I'll buy the buttermilk for the soak and find a way to freeze up portions for when I don't want to have to run to the store for buttermilk. I have some "Dixie Fry" brand frying mix some here may have heard of that I could add some corn meal or Panko crumbs to for a better crunch. I haven't attempted using Dixie Fry.
Also, about the procedure, I heard that once coated you should let the chicken sit on a cookie sheet covered to allow the coating to get nice and thick. They said that was key. Also some have said to start with high heat (360-375F) and then once browned, turn down the heat and continue cooking for 20 minutes or so, then bring up the heat again to get the final crunch. That makes some sense in that if I were to leave it at high frying temp, it might burn the outside and not get the inside cooked throughly (?).
I suppose I'm asking for both dry mix help and frying help, or at least how you fry up crispy chicken.
If anyone cares to relate their favorite flour + spices dry mix for fried chicken that I could store in an airtight flour container, that would be super. There are literally dozens of them on the net, but I can't choose which one. Frying tips would be appreciated too, or at least, how you fry up crispy chicken. I know it will take practice. Thanks.
I'm looking to mix up some frying chicken batter mix and storing it. I have the Panko bread crumbs and all of the most commonly used spices for a fried chicken mix. I'll buy the buttermilk for the soak and find a way to freeze up portions for when I don't want to have to run to the store for buttermilk. I have some "Dixie Fry" brand frying mix some here may have heard of that I could add some corn meal or Panko crumbs to for a better crunch. I haven't attempted using Dixie Fry.
Also, about the procedure, I heard that once coated you should let the chicken sit on a cookie sheet covered to allow the coating to get nice and thick. They said that was key. Also some have said to start with high heat (360-375F) and then once browned, turn down the heat and continue cooking for 20 minutes or so, then bring up the heat again to get the final crunch. That makes some sense in that if I were to leave it at high frying temp, it might burn the outside and not get the inside cooked throughly (?).
I suppose I'm asking for both dry mix help and frying help, or at least how you fry up crispy chicken.
If anyone cares to relate their favorite flour + spices dry mix for fried chicken that I could store in an airtight flour container, that would be super. There are literally dozens of them on the net, but I can't choose which one. Frying tips would be appreciated too, or at least, how you fry up crispy chicken. I know it will take practice. Thanks.
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