The chicken is a taste most enhanced by using a fry 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 skin crunchy yet enable the chicken to cook in its own juices and turn tender and juicy.
The rules are pretty much the same for all pieces in the chicken: The center pieces (with the longer thicker muscles and slightly whiter meat (when cooked and a brighter pink before cooking) usually get a bit harder slightly quicker .
Chicken thighs, drumsticks and wings have a slightly softer, browner meat that stays juicier longer (wings mustn't be cooked for too long as they have little meat on them it will shrink up and you will be left with nothing but bone).
When frying chicken you should slice it into the different parts (whole stuffed chickens are best in the oven, they do not fry uniformly when different sizes of pieces are cooked at the same time). The bigger breast parts are best fried when separated from the bones and skin, whereas the legs (drumsticks) thighs and wings are best with their bones (skin is optional since it is tasty to some , unappealing to others and is quite fatty for those who keep their calorie intake low).
All chicken pieces are better when covered up before pan fried or deep fried. Unlike beef that has the ability to close inside all juices when on a heat source (grill, pan, or cast Iron skillet) the chicken meat hasn't got that luxury and it loses moisture and dries up, whereas if there is a coating than the oil stays on the outer side but the high temperatures around the Chicken cooks 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 softer coat than deep fried: For the batter the best oprion is to use white Yogurt (adding moisture and softens the meat) leave it in the Yoghurt for hjalf an hour, then roll it in a mixture of seasoned bread crumbs and gently lay it 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 with 3 spoons milk (add half a tea spoon of mustard into the egg batter for extra taste) and dip into a seasoned mix of breadcrumbs (try adding Sesame seeds or crushed Cornflakes), fry in a flat pan in boiling oil (the height of the oil should reach half the height of the chicken fillets) when Golden on the bottom, flip the chicken pieces 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
By Michelle Blu, writer and editor http://Friedpan.com We are enthusiast cookers, passionate fryers, and experts in all about the equipment needed to perfect it. Fried Pan- Fry pan, cast iron pan, wok- free tips, recipes and a fabulous pan shop!
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