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Warm weather for many of us means thoughts of summer, great weather, and memories of homemade fried chicken. If you love this dish, but have not had much luck recreating Grandma’s secret recipe, you could benefit from these cooking tips.

You can decide to make your fried chicken the Sunday dinner main course, along with gravy and biscuits, or take cold fried chicken on a picnic with coleslaw. This tasty meal has a lot of memories associated with it, and for many people, there is only one way to make truly fantastic fried chicken. However, all good chicken has a few things in common, including juicy moist meat, a crispy breading that is not too greasy, and taste great.

There are a few aspects that are vital to making any batch of southern fried chicken a success. One of them is being sure you cut the tips off the wings to the last joint. No one really eats them, and wing tips are good for chicken stock later on. If you take them off now, you do not have to worry as much about crowding the chicken in the pan.

Space in the pan is vitally important. While it is okay for them to touch, you will need to make sure that there is no crowding. That means a skillet of twelve inches in diameter or more if you want to be sure your chicken will cook correctly. Choose a heavy skillet (cast iron is traditional), that will hold heat in well.

Many people use cooking oil, but melted shortening is some people’s go-to fat for frying chicken. No matter what fat you use, make sure it has a high smoke point and does not come to a temperature that is too high or low. Too high and the oil smokes and the outside cooks before the inside. Too low and the chicken will be greasy and take a long time to fry.

Ideally, you should use one half inch to three quarters of an inch of oil in the pan – you won’t be deep frying your chicken, after all This is also great for other chicken fried dishes like steak, in addition to a country fried chicken recipe. If you use too little oil, the sides will not cook right. Of course, too much will make you feel like your chicken is swimming.

Flouring chicken can be done using a strong paper bag with spices and flour in it. Just drop a few pieces of chicken in at a time and shake to coat them completely. This is a non messy method that works great.

You can also use the shallow dish method of coating chicken by placing flour and spices into a pie pan or other dish and rolling them. This is messier, but allows you to see what you are doing.

Remember that the amount of chicken you work with should correspond to the recipe – three pounds at a time is common. You will want to trim excess skin and fat before cooking. People who use boneless chicken, boneless skinless chicken, or who trim all the skin will need to cook their chicken for less time than those using bone-in chicken or frying an entire bird. No matter what you do, take care and pay attention and you will get great fried chicken to match those old summer memories.

Nothing says fried chicken like “southern fried” chicken recipes do. Come see loads of great fried chicken recipes plus informative articles and cooking tips that will have you cooking fried chicken like a pro.

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