The best fried chicken comes with a prominent crunch.
. That's because the rate at which an oil breaks down is a function of both temperature and time, meaning that oils with a high smoke point, such as peanut or safflower, will hold up best in the long term. For example, with proper heat regulation and a, I can fry up four whole chickens in the same oil before I need to replace it with a new bottle.
With smaller birds and this cooking method, I’ve found that by the time the crust is dark golden brown, the meat is always cooked through. Still, if you prefer to check the internal temperature, the dark meat should hit 175°F , while the breasts will be done at 155°F . Taking the dark meat to a slightly higher temperature ensures that all the collagen and connective tissue has time to break down, becoming rich and unctuous.
, which allows some airflow around each piece of chicken, preventing the bottom from steaming and growing greasy while it sits in a pool of oil.I’ve always loved honey on chicken, but I like to add some extra depth and character by deeply toasting the honey and adding butter—essentially making a honey caramel. I start by adding honey to a bigger pot than you’d expect, so that it can accommodate the foaming to follow.
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