For those who make fried chicken often, you may have run into this dilemma: You take the cooked chicken pieces from the oil and place them on a plate with paper towels to drain. By the time you finish making all of the other chicken, the first ones you made are lukewarm and soggy instead of hot and crispy. Avoid having your fried chicken end up in this sorry state again by making use of a wire cooling rack and your stove.
Things You'll Need
Turn the oven on to a low setting, no more that 250 degrees Fahrenheit.
Place a wire rack on top of a baking sheet.
Remove chicken pieces from the fryer one at time using a slotted spoon. Shake the spoon gently to get rid of excess oil.
Place each piece of chicken on the wire rack, using the the pan to catch the draining oil.
Place the baking sheet and wire rack in the oven. When the next batch of fried chicken is ready, slide out the oven rack and add the new pieces to the wire rack.
Fry in batches, so that all the pieces in one batch will be ready at the same time. This way you do not have to keep opening the oven for every single piece of chicken.
If you are concerned about excess oil on the chicken, you can drain briefly on paper towels and then place onto the rack.
If you want extra crispy chicken, turn the broiler on for a couple of minutes just before serving.
References and ResourcesSouthern Fried Chicken: Spicy Fried Chicken Recipe
Simply Recipes: Buttermilk Fried Chicken