![]() To conquer your fear of frying, all that is needed is a bowl and a bag for soaking and dredging the chicken, a deep heavy skillet with a lid for frying, and a cooling rack to drain away the grease. And any oil that does remain will be clinging to the surface, and can be reduced by allowing the cooked chicken to drain before serving. You can test this by measuring the oil before and after frying to see how little is used up. This causes the frying temperature (350 degrees or higher) to plummet as soon as the cold food hits the fat and, since it might take three minutes or more for the oil to return to its proper temperature, there is plenty of time for your dinner to become sodden with grease.īy frying fresh food properly at home, you can reduce fat absorption. For instance, it's common practice for restaurants to dump a mass of frozen food directly into a fryer and then cook it until it browns. This is a shame, for though frying chicken is more complex than opening a package, it is not the horror envisioned by some. Dreading the clean up, the hot fat or just the cooking process itself, they restrict their experience to prepackaged and fast food products. Many fried-chicken lovers never attempt to cook it. There is but a single way to get truly wonderful fried chicken and that's to fry it one minute and eat it the next. Not the incognito poultry parts claiming to be legs, wings and breasts in a bucket, nor oven-fried breading mixes that cling to baked chicken in an attempt to mimic its pan-fried counterpart. When you love real fried chicken, nothing can take its place.
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