Fried chicken holds a special place in many hearts. That perfect bite crispy, golden crust giving way to juicy, flavorful meat is a true joy. Yet, the path from kitchen to plate is often littered with simple errors that can lead to soggy skin, dry meat, or bland flavor.
By sidestepping a few common mistakes, you can make your home version a strong contender for the best fried chicken in Dubai.
Skipping the brine or soak:
This is the biggest secret to juicy chicken. Raw chicken, especially the breast, needs help to stay moist under the high heat of frying. A simple soak in buttermilk, salted water, or seasoned milk for a few hours makes a huge difference. This step adds moisture and flavor deep into the meat, acting as a safety net against dryness. Do not rush it.
Frying at the wrong temperature:
Oil that is too hot will burn the outside before the inside cooks. Oil that is not hot enough will make the chicken greasy and soggy. Use a cooking thermometer. Aim to keep your oil around 350 degrees Fahrenheit. The chicken should sizzle actively when you add it. Also, do not add too many pieces at once, as this will cause the temperature to drop fast.
Using the wrong oil:
Choose an oil with a high smoke point. This means it can get very hot without burning or creating bad flavors. Good options include vegetable, canola, or peanut oil. Avoid butter or olive oil for deep frying, as they will burn.
Crowding the pan:
It is very tempting to fry all the chicken at once. Resist. Adding too many pieces makes the oil temperature crash. The chicken then stews in the oil instead of frying, leading to a greasy, soft crust. Fry in small batches for the best crunch.
Moving the chicken too soon:
As soon as you place the chicken in the oil, leave it alone. Let it fry for at least a few minutes before you even think about moving it. This allows a solid crust to form. If you poke or turn it too early, the breading can stick to the pan and tear off.
Pulling it out too early:
Fear of undercooked chicken can make you pull it out before it is done. Use a meat thermometer. The safe internal temperature for chicken is 165 degrees Fahrenheit. Check the thickest part of the meat, away from the bone.
