Fried Chicken Is Worth The Effort
Source of Recipe
The Hartford Courant
Recipe Introduction
Cookbooks are filled with ways to get "fried" chicken without the frying,
but nothing beats a bath in hot oil to seal in the bird's juices and crisp
the skin. One bite and you'll forget calories - at least until the morning
after.
Frying differs from sautéeing in that you tend to use more oil and the
process tends to be slower. As in sautéeing, you need a sturdy,
heavy-bottomed pan and a steady, consistent heat source. An electric skillet
is perfect for frying because the built-in thermostat keeps the oil at the
desired temperature without its getting any hotter. Otherwise, use a fat or
candy thermometer to keep an eye on how hot the oil is getting.
Temperature is crucial in frying. You want the oil hot enough so the food
immediately begins to sputter and seal in the juices. But you don't want the
oil so hot that it begins to smoke or burst into flames. The degree at which
an oil smokes or burns differs depending on type. Olive oil has a relatively
low threshold, making it a bad candidate for frying. Corn, peanut and
safflower oils all have relatively high smoke points, making them better for
frying.
Stay close to the pan when preparing to fry. You'd surprised at how quickly
the temperature can rise up to, and past, your desired cooking point if you
aren't paying attention. If your oil does begin to smoke or flame up - don't
panic. Put a cover on the pan and turn off the heat. Let the pan cool before
taking off the lid.
Have handy a plate lined with a thick layer of paper towels when frying. The
paper towels will absorb any of the oil that runs off the food when its
removed from the pan.
List of Ingredients
3 whole chicken legs, separated, or 3 thigh pieces and 3 drumsticks
1 cup milk
2 cups flour
2 tablespoons kosher salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Cooking oil
Recipe
There are lots of ways to gussy up this American favorite, but we prefer our
fried chicken simple. A quick milk bath and a light coating of seasoned
flour is all you need.
Place chicken pieces in a bowl with the milk and completely immerse each
piece.
In a medium-sized bowl, place the flour and mix in the seasonings. Salt,
cumin and cayenne will add a subtle zip to the chicken.
Remove the chicken pieces from the milk and dip into the seasoned flour,
taking care to completely coat each piece. If you like a thicker crusting,
simple "double dip" the pieces back into the milk and flour once again.
Pour enough oil into an electric frying pan or skillet to come about 1/2
inch up the pan's side. Heat to 325 degrees.
When the oil is hot enough, place the chicken gently in the pan. The oil
should come roughly halfway up the side of the chicken. There will be much
sputtering and splattering, so cover the skillet.
Cook for 12 to 15 minutes, or until the bottom is golden and crispy. Turn
the pieces and cook covered for 12 to 15 minutes more or until the chicken
is cooked through.
You can serve the chicken immediately or allow it to cool and refrigerate
for later eating. (The coating stays crisp, even when reheated in the oven.)
Serves 3 to 4.
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