Marinating chicken before frying is a crucial step that leads to juicy, flavorful fried chicken. There are several reasons why taking the time to marinate makes a big difference when frying chicken:
Tenderizes the Meat
Marinades contain acidic ingredients like vinegar, lemon juice, or yogurt. The acid in the marinade begins to break down muscle fibers on the surface of the chicken, resulting in a tender texture when cooked. Tenderness is an important quality, especially for chicken breast which can easily dry out and become tough when fried. The acids gently soften the chicken to yield a tender, juicy texture.
Infuses Flavor
A marinade allows you to infuse extra flavor into the chicken before cooking. The seasonings, herbs, and spices in the liquid marinade are absorbed into the chicken and permeate throughout. Frying chicken on its own can often lead to bland flavor, but marinating guarantees well-seasoned, flavorful meat when cooked.
Keeps Chicken Moist
Marinades introduce extra moisture, which helps keep chicken juicy when fried. As it cooks, fried chicken has a tendency to dry out on the outside before the inside is cooked through. Marinating provides additional moisture to prevent the exterior from drying out too quickly in the hot oil. The result is fried chicken that is moist and juicy throughout when fried.
How Long to Marinate Chicken for Frying
When frying chicken that has been marinated, a marinating time of 4-24 hours yields the best results.
4-8 Hours
Marinating chicken for 4-8 hours allows the flavors and acids to start penetrating into the meat. During this relatively short time, thinner cuts like chicken breasts or tenders will absorb more flavor. Thicker, meatier cuts like chicken legs or thighs may need slightly longer than 4 hours to fully benefit from marinating.
8-24 Hours
Marinating chicken for 8 hours up to 24 hours gives the acids and seasonings even more time to work their way into the meat. For quick weeknight chicken, 8 hours of marinating is sufficient. But for maximum tenderizing and infusing flavor, leaving it overnight for 12-24 hours is ideal.
When marinating for longer than 8 hours, it is important to keep chicken refrigerated at 40°F or below to prevent bacteria growth. Flip the chicken periodically so all sides marinate evenly.
Less Than 4 Hours
It is not recommended to fry chicken marinated for less than 4 hours. The flavors will barely penetrate the surface and the meat is unlikely to tenderize fully in this short timeframe. Marinating for at least 4-6 hours makes a noticeable difference in texture and taste.
Ideal Thickness for Frying Marinated Chicken
The thickness of the chicken impacts how well a marinade can penetrate and tenderize the meat. For frying, here are the ideal thicknesses:
Chicken Breasts and Tenders
Chicken breasts and tenders should be pounded to an even thickness between 1/2 – 3/4 inches. This thinner cut allows marinades to quickly penetrate and tenderize. Frying thinly pounded chicken breasts results in juicy, tender meat when fried.
Chicken Legs and Thighs
Chicken legs and thighs can be marinated and fried whole. Since the meat is naturally thicker, marinades will take a bit longer to fully penetrate. For maximum flavor and tenderness, marinate thick legs or thighs for the full 24 hours before frying.
Chicken Wings
The small size and thin membrane of chicken wings allows flavors to deeply penetrate the meat. Marinate wings for at least 4-6 hours before frying for fully seasoned wings.
Best Marinade Ingredients for Fried Chicken
The ingredients in a marinade make all the difference in flavor and texture. Here are some of the best ingredients to use:
Dairy
Dairy ingredients like buttermilk, yogurt, and sour cream help tenderize chicken before frying. The lactic acid gently breaks down tough fibers. Buttermilk is a classic marinade base for fried chicken.
Dairy | Benefits |
---|---|
Buttermilk | Tenderizes, adds tangy flavor |
Plain yogurt | Tenderizes, creamy tang |
Sour cream | Mild tenderizing, richness |
Acidic Liquid
Acidic liquids like vinegar, wine, citrus juice, and cola tenderize chicken. They act faster than dairy acids. Cider or white vinegar are commonly used.
Acidic Liquid | Benefits |
---|---|
Vinegar | Tenderizes, adds tang |
Wine | Tenderizes, flavors chicken |
Lemon or lime juice | Bright, citrusy tenderizing |
Cola | Tenderizes, caramelized notes |
Aromatics
Garlic, onion, ginger, and herbs scent and season chicken while marinating.
Aromatics | Benefits |
---|---|
Garlic | Savory flavor |
Onion | Slightly sweet, savory |
Ginger | Warm, bright flavor |
Herbs like rosemary, thyme, oregano | Fresh herbal notes |
Spices and Seasonings
A blend of spices adds warmth, complexity, and heat to fried chicken. Common spices include paprika, cayenne, salt, pepper, chili powder, cumin, and oregano.
Spices | Benefits |
---|---|
Paprika | Warm, earthy |
Cayenne | Heat |
Salt | Enhances flavors |
Pepper | Spike of heat |
Chili powder | Warmth and mild heat |
Cumin | Earthy, nutty |
Oregano | Pungent, herbaceous |
Oils
Oil helps the marinade stick to and coat the chicken. Olive, vegetable, avocado, and nut oils add flavor.
Tips for Marinating Chicken for Frying
Follow these tips to maximize the flavor and juiciness of your fried chicken:
- Cover chicken fully in marinade. Toss and rub to distribute evenly.
- Marinate in fridge, flipping chicken periodically. Keep at or below 40°F.
- Pat chicken dry before frying so coating sticks. Don’t discard marinade.
- Reserve excess marinade to brush on chicken after frying for extra flavor.
- Let chicken rest 5-10 minutes after frying so juices redistribute.
How to Make the Best Fried Chicken Marinade
This versatile buttermilk marinade yields tender, well-seasoned fried chicken. Adjust any seasonings to taste:
Ingredients:
- 2 cups buttermilk
- 2 tbsp hot sauce
- 3 cloves garlic, minced
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp pepper
- 1⁄2 tsp cayenne pepper
- 1⁄4 cup fresh parsley, chopped
- 4-8 chicken pieces, pounded 1⁄2 inch thick
Instructions:
- Mix all marinade ingredients in a bowl or shallow dish.
- Add chicken and turn to coat evenly in marinade.
- Cover and refrigerate 4 hours up to overnight.
- When ready to fry, remove chicken from marinade and pat very dry with paper towels.
- Fry chicken in oil at 350°F for 12-15 minutes until cooked through and golden brown.
- Brush reserved marinade on chicken when finished frying for extra flavor.
Conclusion
Marinating is a key step to take when frying chicken at home. Allowing chicken to soak in a flavorful acidic marinade leads to better texture and taste. Use a combination of dairy, acidic liquids, aromatics, and seasonings in the marinade. Marinate for at least 4 hours up to overnight before frying for chicken that is incredibly juicy, tender, and packed with well-seasoned flavor. Taking the extra time to marinate chicken is well worth it for fried chicken that is hard to beat!