![]() Many websites will tell you that you have to use a dry coating (I have a method for that too) but with a few tricks, you can make a wet batter that is super crispy and keeps the meat moist. Salt your fried chicken while it's still hot and, if you're frying in batches, keep the finished pieces warm in the oven at 200 degrees F.Yes, you can! I love using my airfryer as a healthier option for making battered fish or chicken.The USDA recommends cooking chicken to a minimum of 165 degrees F. Take the temp of your fried chicken: Insert an instant-read thermometer into the chicken to make sure it is fully cooked before moving on to the next batch. When the chicken pieces are a deep golden brown, remove them to a wire cooling rack ( not paper towels) set over a baking sheet to catch any drips.Overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters. Using tongs, carefully lower chicken pieces into the oil skin-side down.The fried chicken oil temperature should be about 350 degrees F (175 degrees C). Get the fat good and hot before adding the chicken.The fat should be about one inch deep in the skillet, coming about halfway up the food.Choose oils with a high smoke point: vegetable shortening, lard, and peanut oil are all good choices.A heavy-bottomed Dutch oven also works great. You can't beat a heavy cast iron pan for even heat distribution and reliable frying. To get truly golden-brown and crispy chicken, use a cast iron skillet.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |