Expert: Chef Mike Date: 3/26/2005 Subject: making crispy crunchy fried chicken
Question -------------------------
Followup To
Question -
Would you please tell me how to make deep fry thick crispy crunchy fried chicken just like the one we buy at chain restaurant with out using eggs and with out too much grease on it, And what is the best flour I should use, And all the tips you think I need to make perfect fried chicken.
I thank you in advance
Kamees
Answer -
hello kamees
to make a crispy crust without eggs, use buttermilk mixed with a bit hot sauce, black pepper, granulated garlic, and salt. Soak your rinsed chicken pieces in this mixture for at least 30 minutes at room temperature or for a few hours under refrigeration.
All Purpose is ok, or you can mix all purpose with cake flour for a lighter texture. Also, I personally like to blend in a small amount of corn flour. Just don't use bread flour, the gluten content is too high for light & crispy chicken.
Season your flour with a little more salt, black pepper, and some paprika. Add soaked chicken pieces a couple at a time to this flour mixture inside of a paper shopping bag. Shake thoroghly. Remove chicken, shake off excess breading.
Deep fry (do not pan fry. It tastes great, but will be heavy on the grease) at @310-320 degrees for 12-15 minutes. Small pieces will be done first.(wings, then drumsticks). Next the breast will be done, then finally the thighs. Dark meat takes longer to cook.
To have every piece perfectly cooked, take out the pieces in this order as they are done. Make sure internal temperatue is 165 degrees. Remove and drain on paper towels, or preferably in a slotted pan(such as a cake cooling rack).
Enjoy !!
Chef Mike
www.touchef.com
Thank you very much Chef Mike your answer was perfect, I do have one more question if you don't mind, Which one is better to use a pressure deep fryer or regular deep fryer and what is the differant between both of them?
Thank you again
Kamees
Answer Hi Kamees,
First make sure you do not confuse a pressure cooker with a pressure fryer. A true pressure fryer is quite expensive. They do make excellent chicken, however.
Many commercial chicken restaurants use them for several reasons. More consistent quality, slightly faster cook times, less grease usage, and the safety of an enclosed unit.
Cheap pressure fryers or frying in a pressure cooker can be very dangerous.
