The Five Steps to Perfect Fried Chicken
Cooks out there must know to marinate and fry chicken the way everyone likes it. While some people love to have it moderately fried, the others munch on to it only when it is as crispy as a flaky stem of a tree. However, there is a correct scale to value the perfect fried chicken. The reputation of a cook will develop only when his/her fried chicken is all set to surprise you. In order to be among the top cooks in town, you need to be nimble at handling the slices of chicken and frying it right.
You will need a deconstructed form of the recipe to start cooking it the best way. The chicken has set the crust as its armor as the meat is insulated from the boiling oil with this gateway. Beneath the crust is the skin of the chicken, and below that is the layer of fat. You will need to make sure everything is made right before the teeth meet the chicken. Let us look at a few steps to cook the perfect fried chicken.
1. Brine the Chicken In Flavored Solution
Since chicken loses almost 30% of its moisture before cooking, it is best to have it brined. Certain compounds in the muscle will be turned into liquid by the salt solution, meaning the meat will become juicier. The extra flavor you have added to the brine solution will be carried into the meat; so, you can go on to fill the solution with your favorite herbs or spices.
2. Marinate the Chicken in Seasoned Buttermilk
Brining makes chicken juicy and marinating makes it tender. When using buttermilk to marinate the meat, the calcium content in the solution will make the meat tender. Marinating in yogurt might also give you the same effect. Since this buttermilk bath also sweetens up the meat, the flour will be attracted to the crust faster. It simply means that no eggs are required to wash while breading.
3. Create Crust Using Seasoned Flour
When setting the flour for the crust, make sure not to use sugar but salt and pepper. Although crushed cornflakes, bread, and cracker crumbs are also used for the crust, flour is the highly preferred option. Consider double-breading if you love to have a thick crust. To do this, you can simply dip the once-floured chicken in buttermilk, shake off the excess on the surface, and add the seasoned flour.
4. Use a Cast Iron Pan
When you want the perfect fried chicken, a deep, heavy cast iron pan is recommended. The process will remain safer, with the deeper sides reducing the spattering of oil.
5. Fry In Vegetable Oil
You must use fresh oil each time you fry chicken. Regardless of the type of oil used, add a little flavor or bacon grease to make the meat richer in flavor. However, it is always better to use vegetable oil.