Nothing beats the goodness of Albuquerque fried chicken. The crispy exterior and a delectable juicy interior are pure bliss. However getting the same texture at home can be tricky, troublesome, and sometimes just too much effort! You must believe the experts though when they say that they have the whole thing cracked down, for they sure have. Read on for a handful of expert tips that will help you devour the best fried chicken ever.

1. Begin with the bird

Firstly, break down your own bird. It is a cheap alternative and allows the chicken to stay fresh for longer. Next, keep the size of the cuts fairly consistent and uniform. While this may require a few tutorials, the results are worth the effort. Lastly, when you begin the preparation for margination do not dive into it with a cold chicken. This makes the skin soggy. Make sure to allow the meat to sit out at room temperature for 20 to 30 minutes before frying.

2. Brining

Any good Albuquerque fried chicken recipe will highlight the need to brine the chicken. Adding vodka in the brine gives an extra crispy crust. You can also try the Nashville Dry Brine. This essentially involves rubbing the chicken with salt and a blend of spices and allowing it to sit.

3. Drying

No matter the brine you use, ensure that the chicken is not sopping wet when you start. Dry with a paper towel to get a perfectly even coating of flour.

4. Seasoned flour

Apart from adding crispiness and crunch to the chicken, seasoned flour will take the taste a whole notch higher. Add salt and pepper in addition to any other seasonings that you prefer. Garlic powder, smoked paprika, and cayenne are some delectable add-ons.

5. Bake before you fry

Baking the chicken before frying is a super helpful tip and ensures that the meat is super tender.

6. Frying

Begin by ensuring that the oil is hot enough. A cooking temperature of around 335 degrees Fahrenheit is optimal. Next, fry twice—once on low heat and then on high. The low heat ensures tender meat, and the high heat gets it crispy. Skip a fryer and cook on the classic cast-iron skillet. Perfect for conducting heat, inexpensive and long-lasting, it is surprising how its use is not more common.

As soon as you have placed the chicken into the pan, turn the heat down to medium-low so the coating crisps without burning. Give a shock of high heat for crispiness and then lower the temperatures to cook the meat while retaining just the right amount of moisture. Next, ensure that you cover your pot to allow for even cooking of the meat.

7. Cook in batches

Cook in small batches. Since crowding the pan will hinder the process of even cooking, experts suggest cooking in smaller batches.

8. Cooling

Using paper towels for cooling freshly fried chicken is a common practice, but not the best one. It may lead to trapping steam, which may lead to a soggy exterior. Instead, allow the chicken to rest on a cooling rack immediately after frying.

9. Let the Oven Finish the Work

Finish the legs, thighs, and wings in a 250-degree oven to make sure they are tender and crispy. While it may seem as an additional step in an otherwise long procedure, trust that it is not time-consuming and allows you to fry ahead of time and heat later. Whenever you are ready to serve the meal, just reheat the batches in the oven for a few minutes, and voila — piping hot, perfectly Albuquerque fried chicken is ready for devouring.

Fried chicken is an all-time favorite comfort food that makes for a great party snack, movie-time snack, or even a late-night snack. While the secrets revealed above will surely improve your next batch of fried chicken if the time simply does not allow order in a bucket of the best Albuquerque fried chicken.