Fried chicken isn't the easiest dish to master; it just takes time to do it right, and most of us lean toward a "quicker is better" philosophy. But don't shy away from this cooking adventure. When it comes to fried chicken, the end result is well worth waiting for. Some helpful tips for making fried chicken:
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- Always practice food safety. Wash your hands after handling raw chicken, and make sure cooked chicken doesn't end up on a plate that has raw chicken residue.
- Hot oil requires careful attention. Follow directions for using fryers and use common sense when frying in any other container. Remember that if water droplets hit the hot oil, it will "pop" and "jump," which can cause burns.
- There are several oils that are good for frying chicken. These include peanut oil, canola oil, coconut oil and others. Which oil you choose depends on your taste preferences and health considerations.
- To help coating stay on during frying, refrigerate the coated raw chicken for around half an hour before frying.
Fried chicken has a long history in America. Southerners were the first to enjoy this method of cooking chicken. At the time, fried chicken was a very basic recipe and was made in a heavy, cast iron cooking pan.
