How to Fry Chicken ?
1 Answer
How to Fry Chicken
Fried chicken is one of those recipes that’s a mainstay both in eating establishments and your very own home. Here’s a really easy recipe for pan-fried chicken that will ensure you golden-brown pan goodness.
Ingredients
For Seasoned Flour
2 cups flour
4 tablespoons paprika
2 tablespoons dry mustard
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon pepper
1teaspoon ginger
1/2 teaspoon sweet basil
1/2 teaspoon thyme
1/2 teaspoon oregano
For Egg Batter
1 1/2 flour
2 large eggs
1/2 cup water
1 teaspoon salt
3 tablespoons oil
Others
Bread crumbs or fried chicken coating mixture
1 whole chicken
Vegetable shortening, peanut oil or lard, for frying
Tools
Cast iron skillet
Cooling rack
Tongs
Meat thermometer
Oil thermometer
Procedure
Prepare the seasoned flour by mixing all the ingredients thoroughly. Put in a large, shallow bowl.
frying a chicken
Prepare the egg batter by sifting the flour and adding all the other ingredients. Stir in a large shallow bowl with a wire whisk. Add water gradually while whisking.
Clean and dress the chicken.
Dip one chicken piece in the seasoned flour first, making sure that it is coated properly.
Next, dip it in the egg batter and then cover with bread crumbs by rolling it.
Set aside on a rack to let the ingredients stick to the meat, or place in a refrigerator if you won’t do the frying within half an hour.
Heat the oil of choice in the iron cast skillet. The oil should reach halfway up the chicken, or an inch deep. The frying temperature for fried chicken should be 350 degrees Fahrenheit or 175 degrees Celsius.
Carefully lower the chicken piece by piece, with the skin-side of the piece facing into the oil. Start from the edge of the pan and work inwards to avoid spatter.
Do not overcrowd the pan as this could affect temperature of the oil. Work in batches of chicken pieces.
When one side seems to be a deep golden brown, flip to the other side until the whole piece is the same color.
Once the whole piece is a deep golden-brown, carefully remove from the pan and put on a cooling rack with a baking sheet under it to catch oil. Use an instant-read meat thermometer to see if the chicken has been cooked properly. The accepted temperature should be 165 degrees Fahrenheit or 74 degrees Celsius.
Fried chicken is one of those recipes that’s a mainstay both in eating establishments and your very own home. Here’s a really easy recipe for pan-fried chicken that will ensure you golden-brown pan goodness.
Ingredients
For Seasoned Flour
2 cups flour
4 tablespoons paprika
2 tablespoons dry mustard
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon pepper
1teaspoon ginger
1/2 teaspoon sweet basil
1/2 teaspoon thyme
1/2 teaspoon oregano
For Egg Batter
1 1/2 flour
2 large eggs
1/2 cup water
1 teaspoon salt
3 tablespoons oil
Others
Bread crumbs or fried chicken coating mixture
1 whole chicken
Vegetable shortening, peanut oil or lard, for frying
Tools
Cast iron skillet
Cooling rack
Tongs
Meat thermometer
Oil thermometer
Procedure
Prepare the seasoned flour by mixing all the ingredients thoroughly. Put in a large, shallow bowl.
frying a chicken
Prepare the egg batter by sifting the flour and adding all the other ingredients. Stir in a large shallow bowl with a wire whisk. Add water gradually while whisking.
Clean and dress the chicken.
Dip one chicken piece in the seasoned flour first, making sure that it is coated properly.
Next, dip it in the egg batter and then cover with bread crumbs by rolling it.
Set aside on a rack to let the ingredients stick to the meat, or place in a refrigerator if you won’t do the frying within half an hour.
Heat the oil of choice in the iron cast skillet. The oil should reach halfway up the chicken, or an inch deep. The frying temperature for fried chicken should be 350 degrees Fahrenheit or 175 degrees Celsius.
Carefully lower the chicken piece by piece, with the skin-side of the piece facing into the oil. Start from the edge of the pan and work inwards to avoid spatter.
Do not overcrowd the pan as this could affect temperature of the oil. Work in batches of chicken pieces.
When one side seems to be a deep golden brown, flip to the other side until the whole piece is the same color.
Once the whole piece is a deep golden-brown, carefully remove from the pan and put on a cooling rack with a baking sheet under it to catch oil. Use an instant-read meat thermometer to see if the chicken has been cooked properly. The accepted temperature should be 165 degrees Fahrenheit or 74 degrees Celsius.