Best 3 Cold Fried Chicken Recipes

Crispy on the outside, tender and juicy on the inside, cold fried chicken is a refreshing and flavorful dish that can be enjoyed all year round. Easy to prepare and perfect for a picnic or potluck, cold fried chicken is sure to please everyone. Our collection of recipes includes classic Southern-fried chicken, as well as modern takes on the dish featuring global flavors and unique ingredients. Whether you prefer your chicken spicy or savory, mild or tangy, we have a recipe for you.

In our first recipe, we'll show you how to make classic Southern-fried chicken using a simple brine and a flavorful breading. Once cooked, the chicken is chilled and served cold, making it perfect for a summer picnic. Our second recipe is a Korean-style fried chicken that's coated in a sweet and spicy glaze. The chicken is then double-fried for extra crispiness. Our third recipe is a Mediterranean-inspired fried chicken that's marinated in a fragrant blend of herbs and spices. The chicken is then fried until golden brown and served with a refreshing tzatziki sauce. No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish.

Check out the recipes below so you can choose the best recipe for yourself!

COLD FRIED CHICKEN

Cold Fried Chicken image

This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself. I don't know why she served it cold, not hot; I only know that I loved it, and do still. She served it with butter lettuce and buttermilk dressing, and it is very good that way. It is also very good with hot sauce.

Provided by Tamar Adler

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 cups buttermilk
1 1/2 tablespoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
3 pounds chicken thighs, bone in, skin on
1 1/2 cups flour
2 tablespoons plus 1 teaspoon ground turmeric
2 tablespoons plus 2 teaspoons kosher salt
1 1/2 tablespoons ground black pepper
Enough shortening or peanut oil to come 6 inches up a high-sided pot

Steps:

One day before you're frying, mix all the soaking ingredients in a big container or two. Put the thighs in to soak, and refrigerate overnight.
The following day, mix the dredging ingredients in a big deep bowl or high-sided roasting pan. Remove the chicken from the soak, piece by piece, allowing excess buttermilk to drip off away from the dredge. Drop each piece into flour mixture, a few at a time, leaving space between each piece. Shake, and toss to coat each piece evenly and thoroughly.
Lay the dredged chicken on a rack set over a cookie sheet to allow the coating to dry and cling, leaving space between the pieces.
Heat oil to 325 degrees, testing with a thermometer, or by dropping a few specks of flour in, and begin to fry when the specks sizzle calmly. Fry in batches, until just shy of golden. Continue until all have been fried, lowering the heat as needed to keep the temperature constant, and straining out excess flour to keep the oil clean. Let thighs rest on a rack over a cookie sheet or dish towel. Skim all the excess flour out of the oil, or carefully strain it into a new pot and raise heat to 350. Fry the thighs again, in batches, to (in Hamilton's words) "finish to gorgeous deep golden brown."
Drain on a rack. Leave at room temperature for a same-day picnic, or refrigerate overnight if you're eating the following day. Bring buttermilk dressing! Bring hot sauce! Bring butter lettuce! Bring rosé!

COLD FRIED CHICKEN SANDWICH

Cold Fried Chicken Sandwich image

Provided by Food Network

Time 10h50m

Yield 2 sandwiches

Number Of Ingredients 14

Ingredients

4 teaspoons ground black pepper
2 teaspoons paprika
2 teaspoons salt
1 teaspoon garlic powder
2 whole boneless skinless chicken breasts
2 cups all-purpose flour
1 gallon canola oil
2 hoagie rolls
Your favorite onion vinaigrette dressing, for sandwiches
Your favorite spicy mayo, for sandwiches
1 Roma tomato, thinly sliced and slices cut in half
3/4 cup chopped lettuce
3/4 cup chopped spinach
1/2 purple onion, sliced

Steps:

Stir together the black pepper, paprika, salt and garlic powder in a bowl. Rub chicken with half the seasonings, then stir the remaining seasonings into the flour in a bowl. Let seasoned chicken rest in fridge 8 hours or up to overnight.
Preheat oil in a deep-fryer to 350 degrees F.
Dredge seasoned chicken in the seasoned flour. Fry until cooked through, 10 to 20 minutes. Place chicken in fridge until chilled, 1 to 2 hours.
Split open hoagie rolls without cutting all the way through. Slice chilled chicken and glaze with onion dressing. Assemble sandwiches with mayo first, then veggies, then chicken. Enjoy!

CRISPY FRIED CHICKEN

Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

Ingredients

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

Tips:

If you want tender chicken with a crispy skin, double fry it at a lower temperature.
Keep the chicken pieces even in size so that they cook evenly.
Use a deep fryer or a large pot with at least 3 inches of oil for frying.
To prevent the chicken from sticking to the pan, make sure the oil is hot enough before adding the chicken.
Do not overcrowd the pan when frying the chicken. This will cause the oil temperature to drop and the chicken will not cook evenly.
Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
Let the chicken rest for a few minutes before serving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
Serve the chicken with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.

Conclusion:

Cold fried chicken is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With its crispy skin, tender meat, and flavorful seasoning, it's a perfect choice for a summer picnic, potluck, or backyard barbecue. By following the tips and instructions provided in this article, you can easily make cold fried chicken at home that will impress your friends and family.