The chicken is a flavor most enhanced by using a frying pan, weather pan frying or deep frying, the chicken- if correctly doen, will always have the best results when cooked in oil. Frying has the ability, to turn the outer layer crispy yet enable the chicken to cook in its own liquids and cook tender and juicy.
The rules are almost the same for all parts of the chicken: The center parts (that have the longer thicker muscles and slightly whiter meat (after being cooked and a brighter pink before cooking) tend to get a bit harder slightly quicker .
Chicken thighs, drumsticks and wings have a slightly softer, browner meat that stays juicier longer (wings shouldn't be over cooked as they have so little meat on them it will shrivel up and you will be left with nothing but bone).
When frying a chicken it should really be sliced into the different parts (whole stuffed chickens should be cooked in ovens, they do not fry uniformly when different sizes of pieces are cooked at the same time). The larger breast pieces are best fried after being separated from the bones and skin, yet the legs (drumsticks) thighs and wings are best with their bones (skin is optional as it is tasty to some people, unappealing to others and is quite fatty for those who have to watch what they eat).
All chicken pieces are better when coated before pan fried or deep fried. Unlike beef that has the ability to close inside some juices when on a heat source (grill, pan, or cast Iron skillet) the chicken hasn't got that ability and it loses humidity and dries up, whereas if there is a coating than the oil remains on the outer side but the high temperatures around the Chicken fries it in its own moisture that are at the same time kept inside- so the fried chicken doesn't lose either flavor or moisture.
Two quick recipes for either type of chicken meat:
The Chicken thighs, drumsticks and wings should be covered in a more liquid batter and deep fried: For the batter simply use white Yogurt (adding moisture and softens the meat) let it soak in the Yoghurt for 30 minutes, then roll it in a mixture of seasoned bread crumbs and gently put into the deep frier hot oil until golden, make sure you take out of the oil as soon as it is ready and soak off all excess fat .
The Chicken breast should be cleaned from bones and skins and cut into slices 0.2 inch high (0.5 centimeter) than dipped into fresh scrambled egg and 3 spoons milk (as an option add half a tea spoon of mustard into the egg batter for extra flavor) and dip into a seasoned mix of breadcrumbs (try adding Sesame seeds or crushed Cornflakes), and fry in a flat pan in boiling oil (the height of the oil should reach half the height of the chicken cuts) when Golden on the bottom, flip the chicken fillets over and when golden on both sides take out and soak excess oil onto a paper towel. These are just as good if you freeze them and reheat them (even in a microwave) so you can make a large batch that will last a long time.
Author Resource:-
For our recipe of breadcrumb seasoning try our
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