Step by Step How to Make Fried Chicken (Original fried chicken) | Pika Chakula

Step by Step How to Make Fried Chicken (Original fried chicken)

2013-12-14

Fried chicken is popular because it’s tasty and it can be eaten both freshly cooked or cold as a picnic food or cold-plate snack. Fried chicken is so popular that it’s often part of the menu of many fast food and restaurant chains and indeed, of all meats, it is only chicken that tends to be fried on a regular basis. Properly done, fried chicken is totally delectable, which explains why it’s a taste few are willing to give up!

Making fried chicken at home has a number of benefits. You control the quality of the ingredients, meaning that you can use the freshest possible and you can opt for organic chicken if you wish. Also, you can vary the ingredients to taste. And it’s highly likely that everyone will want to eat the chicken at the family table, so it’s a sure-fire winner for mealtime.

Ingredients:

1 egg
3 cups milk
1 cup flour
3 cup fine breadcrumbs
1 tsp salt
1 tsp garlic powder (not salt)
1/2 tsp onion powder (not salt)
1 tsp paprika
4 tsp black pepper
6-8 cups cooking oil
2 fryer, or young frying chicken, cut in pieces
(optional) Add a teaspoon/ two of red chili powder for a spicy flavor
1 tsp of crushed onions
This is a deep-fried method of preparing the chicken.
1-Prepare the batter by placing eggs and milk into one bowl.
Prepare the batter by placing eggs and milk into one bowl.
2-Combine the flour, breadcrumbs and seasonings into another bowl.
Combine the flour, breadcrumbs and seasonings into another bowl.
3-Dip each chicken piece, first, into the flour, then the batter, and again into the flour. Place the coated pieces on a plate.
Dip each chicken piece, first, into the flour, then the batter, and again into the flour. Place the coated pieces on a plate.
4-Add oil to a large, deep fryer. The fryer should be suitable for frying chicken.
Add oil to a large, deep fryer. The fryer should be suitable for frying chicken. Heat on the stove at a medium setting. Watch to see that it does not get too hot and “spit”. To test to see if the oil is hot, put your hands under the water faucet then flick the water from your fingers over the oil. If it sizzles, you know the oil is hot enough to add the chicken to fry.
5-Remove from pan after the chicken is a golden brown color.
Remove from pan after the chicken is a golden brown color.
6-Place on paper towels, on the counter top.
Place on paper towels, on the counter top.
7-Serve. Serve with coleslaw, salad or steamed vegetables of choice.
Serve. Serve with coleslaw, salad or steamed vegetables of choice.
If you’re going on a picnic, allow the fried chicken to cool down and pack in its own container, along with other food items ready for the outing.
Tips:
For crispier fried chicken, don’t combine the flour and breadcrumbs. Instead, dredge the pieces of chicken in the flour, coating with as little flour as possible (this will prevent your breading from falling off later). Then dip into the egg/milk mixture, then into the seasoned breadcrumbs. Coat well with the breadcrumbs, then place into the fryer. Follow the cooking instructions above, or cook to 165ºF/73ºC internal temperature for thighs and legs, 160ºF/71ºC for breasts and wings. Start with your thighs, then add legs, then breasts, then wings. The chicken will finish together.
If you want the chicken to be crispy and well cooked, set the stove to low; it will cook the inside of the chicken.
If you are frying a lot of chicken, it’s recommended to do it in small batches so that you maintain good control over the cooking temperatures and length of cooking time. Fried pieces can be kept warm on a plate in the oven if needed.
Cook chicken thoroughly. To ensure safety, chicken must be thoroughly cooked. It is therefore important to observe the cooking times or indicators explained in the recipe, to ensure both maximum taste and maximum safe eating.
If you fry in batches in a shallow pan, renew the oil between each patch to remove loose breadcrumbs or they’ll burn.
When frying poultry, choose oils that work well at high heat. The oil should have a reasonably high flash point (the point at which it starts to burn and change color) and it should also be a background flavor, not an overwhelming one. Good choices include peanut oil, sunflower and some other vegetable oils.
For an easier method of preparing the chicken, combine all the dry ingredients into a large zip lock bag. Add the chicken pieces a few at a time, and shake to evenly coat each piece. When coated, place on a plate, and add more chicken into the bag. Repeat until all pieces are coated. Then dip them into the liquid and fry them.
One suggestion for the fried chicken, parboil(?) chicken pieces in their own juices with salt and some spices eg pepper or paprika or lemon rind/juice&herbs or garlic/ginger. That way chicken pieces are cooked through by the time they reach “golden brown” frying stage.
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