When preparing fried chicken, many cooks like to dip the chicken in a wet adhesive before dredging it in the breading or flour coating. This helps the coating stick better to the chicken. There are a few common options that work well as chicken dipping liquids.
Buttermilk
Buttermilk is a classic choice for dipping fried chicken before coating. The acidic tang of buttermilk helps tenderize the chicken meat, making it juicier when cooked. The thick, creamy texture also allows the flour or breadcrumb coating to adhere nicely.
To use buttermilk as a dip, simply pour some into a shallow bowl. Soak the chicken pieces in the buttermilk briefly, then lift them out allowing any excess to drip off. Next, place the chicken directly into the flour or breadcrumb mix to coat completely. The buttermilk will act as a glue between the meat and coating.
Eggs
Beaten eggs also make an excellent dip for fried chicken before breading. The eggs help the flour or breadcrumbs tightly cling to the chicken skin resulting in a crispy finished product.
To use eggs, beat 1-2 eggs in a bowl until smooth and uniform. Dip each chicken piece in the beaten egg, ensure it is fully coated, then transfer directly into the flour or breadcrumb mix. The egg will bond the coating securely. Let any excess drip off before transferring the chicken to the hot oil.
Egg and Buttermilk
For extra adhesion power, some cooks combine buttermilk and eggs into one chicken dip. The eggs provide protein bonds while the buttermilk adds flavor and juiciness.
Simply beat 1-2 eggs in a bowl, then whisk in approximately 1 cup of buttermilk. The ratio can be adjusted based on how many chicken pieces are being made. Dip each piece into the egg-buttermilk mixture before dredging in the coating. This will help the coating stick tightly and result in juicy, tender fried chicken.
Egg and Milk
As an alternative to buttermilk, regular milk can also be used along with eggs for the dipping liquid. Milk has a similar effect as buttermilk in tenderizing the chicken and boosting juiciness. The egg adds adhesion power.
Beat 1-2 eggs, then whisk in around 1 cup of milk until fully combined. The ratio can be adjusted as needed. Soak the chicken in the egg-milk dip then transfer directly into the flour or breadcrumbs to evenly coat each piece before frying.
Hot Sauce
For spicy fried chicken, add a splash or two of hot sauce into the dipping liquid. Hot sauce seasons the meat while the vinegar content helps break down its fibers. Buttermilk, eggs, milk, or a combination can all be spiked with hot sauce.
Try starting with 2-3 teaspoons of hot sauce whisked into the dip. For extra heat, marinate the chicken in the spicy mixture for 10-30 minutes before dredging and frying. The hot sauce flavor will permeate into the meat.
Club Soda
The carbonation in club soda makes it an alternative dipping option for fried chicken. When buttermilk is not on hand, simply submerge chicken pieces in club soda for 5-10 minutes before coating in flour or breadcrumbs. The bubbles help break down the muscle fibers for a tender bite.
Vinegar
Plain white vinegar or apple cider vinegar can be used as a quick chicken dip in place of buttermilk. The acidic vinegar tenderizes the meat so it cooks up moist and tender. Dunk chicken pieces in undiluted vinegar before dredging in the coating for delicious results.
Yogurt
Like buttermilk, yogurt is a thick, creamy dairy product that makes an excellent fried chicken dip. The lactic acid in yogurt tenderizes the chicken. Try using plain yogurt or yogurt mixed with spices and herbs to add flavor.
Let chicken marinate for 30 minutes or longer in a yogurt-based dip for the most tender results. The natural probiotics will also help break down the proteins. Lift from the yogurt and coat as usual before frying.
Mayonnaise
Believe it or not, mayonnaise also serves as a tasty fried chicken dip. It clings well to the chicken skin and seasons the meat, adding a hint of richness. Any style of mayo will work.
Allow the chicken to soak in a bowl of mayonnaise for at least 30 minutes before dredging in flour or breadcrumbs. The oil and egg yolks in the mayo help the coating adhere evenly. Blot off any excess before frying.
Salad Dressing
Thick, creamy salad dressings like ranch, blue cheese, caesar, and italian can also substitute as dips for fried chicken. Allow the chicken to marinate in the dressing for 30 minutes up to overnight in the refrigerator.
The acidic, flavorful salad dressings will tenderize the chicken and help the coating stick. The flavor of the dressing is also imparted into the meat for extra zest. Lift chicken from the dressing and coat as usual before frying.
Brine
A saltwater chicken brine infuses flavor and moisture before breading. Dissolve 1/4 cup or more of kosher salt into 4 cups of water. You can also add sugar, spices, or herbs. Submerge the chicken and refrigerate for 1-2 hours.
Remove chicken from the brine and pat dry. The salt will help the coating adhere evenly to the skin for crispy chicken that is juicy inside with a delicious seasoned flavor.
Conclusion
When frying chicken, the dipping liquid plays a key role in building a flavorful, evenly-coated end product. Buttermilk, eggs, hot sauce, club soda, vinegar, yogurt, mayo, salad dressing, and brine can all act as tasty marinades that promote juiciness and allow the coating to stick.
Experiment with different dipping mediums and marinating times to find your favorite fried chicken method. The possibilities are endless for putting a unique spin on this delicious southern favorite.
Types of Coating
Once the chicken is dipped in a wet adhesive, there are various dry coating options to choose from. Here are some of the most popular:
All-Purpose Flour
All-purpose flour is a classic breading for fried chicken. The fine powder evenly coats the chicken to seal in moisture and provide a crispy, golden crust.
Place flour in a shallow dish. Dredge the dipped chicken pieces through the flour, pressing gently to form an even coating. Knock off any excess before frying in hot oil.
Cornmeal
Cornmeal adds both crunch and sweet corn flavor to fried chicken. For a Southern flair, use finely ground yellow cornmeal. Dip the chicken then dredge in the cornmeal to evenly coat.
For extra crispness, combine equal parts cornmeal and flour. The blend of fine and coarse crumbs creates excellent texture. For added spice, mix in a dash of cayenne or chili powder.
Breadcrumbs
Dry breadcrumbs make a light, crispy fried chicken breading. Panko Japanese breadcrumbs are preferred, but plain dry breadcrumbs also work well.
For the crispiest results, use coarse panko crumbs and avoid the fine “superflake” variety. The larger crumbs add more crunch. Gently press breadcrumbs onto the dipped chicken pieces to help them adhere before frying.
Cracker Crumbs
Crushed crackers like saltines or Ritz make a crunchy, flavorful fried chicken coating. The coarse texture holds up well to frying for an extra crispy crust.
Place crackers in a plastic bag and crush finely with a rolling pin. You can use plain crackers or mix in herb or cheese flavors. Dip chicken in buttermilk or eggs, then dredge through the cracker crumbs to coat.
Cereal Crumbs
For a fun twist, use crushed cereal as an outside coating for fried chicken. Try corn flakes, crispy rice cereal, or flavored options like Cinnamon Toast Crunch.
Crush cereal into fine crumbs by pulsing in a food processor or placing in a bag and rolling with a pin. The sweetness complements the juicy chicken. Press coating onto the dipped meat before frying.
Nuts
Finely chopped or ground nuts add robust flavor and crunch to fried chicken. Almonds, walnuts, pecans, and peanuts all work well.
Pulse nuts in a food processor until a breadcrumb-like texture forms. For best results, combine with flour or panko crumbs for some extra binding power. Pat the nut coating evenly onto dipped chicken pieces before frying.
Potato Chips
Crushed potato chips make a quick and delicious fried chicken coating. Their salty crunch stands up nicely to frying. Try classic chips or flavored varieties like barbecue, sour cream and onion, or ranch.
Crush chips into fine crumbs in a plastic bag. Mix with flour for some extra adherence if needed. Press the chip coating onto marinated chicken pieces before frying until golden brown and crispy.
Frying Tips
Use these helpful tips for crispy, flavorful fried chicken using your favorite dip and dredge method:
- Let chicken soak 5-30 minutes in the wet dip before coating. This seasons the meat and allows the flavors to penetrate.
- Use an instant-read thermometer to ensure chicken reaches 165°F internal temperature.
- Keep flour or crumbs spread out in a shallow dish or pan for easiest dredging.
- Add 1-2 tablespoons of seasoning like paprika, garlic powder, or cayenne to the flour or crumbs.
- Gently press coating onto chicken to form an even, clingy layer before frying.
- Let coated chicken rest 5-10 minutes before frying. This helps coating adhere best.
- Fry chicken in 2-3 inch deep hot oil around 350°F for crispiest results.
- Work in batches to prevent overcrowding the pan and temperature drop.
- Flour or cornmeal coatings may need a short fry then a 2nd dip and dredge for maximum crispness.
- Rest fried chicken on a cooling rack over paper towels before serving.
Cooking Safety
Take these precautions for safe and responsible deep frying at home:
- Use a heavy, high-sided pot or Dutch oven to minimize oil splatter.
- Prevent sticking by seasoning the oil with a little flour then discarding it before frying.
- Attach a deep fry thermometer or use a candy/oil thermometer for best temperature control.
- Keep the oil between 325-375°F for optimal frying. Overheating can be dangerous.
- Turn on your kitchen exhaust fan and open windows to ventilate the air.
- Carefully add food slowly to prevent bubbling splatters.
- Wear long sleeves and an apron to protect your skin from spatters.
- Use tongs to flip and remove food. Never use your hands.
- Discard oil if it becomes overly dark or develops an unpleasant smell.
Exercising proper safety measures and monitoring temperature will allow you to deep fry foods like chicken while avoiding burns or other accidents.
Healthier Frying Methods
For a lighter alternative to traditional deep frying, try these healthier techniques:
Baked Chicken
Crust chicken in flour, crumbs, or nuts then bake in the oven at 400°F until cooked through and crispy on the outside. This avoids the added calories from frying oil.
Air Fryer
Air fry chicken coated in flour, panko, cereal crumbs, or other coatings for a crisp crust without all the oil. Air fry at 370°F, flipping halfway through, until chicken is 165°F.
Grilled Chicken
Skip the coating and simply brush chicken with oil and spices. Grill over medium heat for a healthier take on juicy, flavorful chicken.
Chicken Fingers
For healthier kids’ meals, bake chicken fingers at 425°F or air fry at 400°F until fully cooked. Offer fun dipping sauces like ranch, honey mustard, or barbecue.
Broccoli Coating
Add nutrients by coating chicken in pulsed raw broccoli instead of flour or crumbs before baking. The broccoli crisps up nicely for a crunchy, healthy crust.
Serving Ideas
Fried chicken is delicious on its own but can also be served many different ways. Some fun ideas include:
- On top of waffles or pancakes with maple syrup
- In a sandwich with pickles, slaw, and hot sauce
- Over a fresh salad with crispy lettuce and tomatoes
- On a charcuterie board with cheeses, fruits, and crackers
- Cut up in pasta salad with noodles, vegetables, and Italian dressing
- Mixed into soups like chicken noodle or vegetable for added protein
- In tacos, burritos, and fajitas for a fun twist
- On nachos piled high with all the fixings
Get creative with recipes to enjoy crispy fried chicken in exciting new ways!