For optimal flavor and texture, you should leave the skin on chicken when you fry it, no matter what type of marinade you use or what kind of cooking you prefer. Oven fried, pan fried and deep fried chicken is tastier when it is cooked with the skin on. People can take it off when they eat the chicken, if they want to, but there is so much flavor in there that it is a shame to remove it. When you are frying chicken in oil it is important to use only dry utensils because water splatters on contact with oil and this is how accidents happen, so take care!
Perhaps you are wondering whether to use oil, shortening or lard to make recipes like aromatic Asian fried chicken or traditional southern fried chicken. Actually it is totally up to you. Canola oil is an especially good fat to choose when frying chicken because it is mild in flavor. It also contains a balanced ratio of polyunsaturated and saturated fats. Some oils are much higher in saturated fats which aren’t so good for you. If you are pan frying your chicken, cover it for the first five minutes, then take off the lid to finish it. This is to help it cook thoroughly. Chicken is dangerous if it is undercooked and anything less than opaque chicken all the way through isn’t safe.
When you are turning the chicken in the pan, you should use a spatula or a pair of tongs. Using a fork pierces the chicken and lets juices escape, which dries it out a bit. As soon as chicken pieces finish cooking, take them out of the hot oil. You can put them on a paper towel-covered baking sheet and keep them in a warm oven until all the chicken is done, if you are making a lot at once. Don’t cover cooked chicken or it will lose its crispiness. Continue reading
Fried chicken is easy to make but if you haven’t made it before it is handy to know a few tips before you begin. If you are new to making fried chicken recipes, use a big heavy pot rather than a skillet. A skillet has lower sides and can spit and splatter, so stick with the pot until you get use to cooking in oil for safety’s sake. Use a two and a half pound fryer if you are cooking a whole chicken. Small pieces cook better and faster than bigger ones and you want your chicken to cook all the way through, to be safe.
An instant-read thermometer is a good idea because the temperature of the oil has a big impact on the chicken. If the oil is not hot enough the chicken crust will get soggy but if it is too hot the chicken can burn. 325 degrees F is a good temperature to use but remember the temperature dips every time you add new pieces of chicken to the oil. Cook dark meat before white meat. White meat cooks quicker and will dry out if you cook it for the same amount of time as the dark meat.
How to Deep Fry Chicken
When you deep fry chicken you usually coat it in a batter or crumb coating first. If you are using a breadcrumb coating it is a good idea to leave the chicken on a rack for half an hour so the coating can dry. You don’t have to do this if you are using a batter. Deep fry small pieces of chicken because bigger pieces take too long to cook and might not cook properly in the middle. Fill a deep skillet or deep fat fryer half-full with oil and heat it up to about 360 degrees F. Drop a bread cube in to see how hot it is. If it browns in fifty seconds the oil is the perfect temperature to cook your buttermilk fried chicken. Continue reading
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