Recipes delicious fried chicken

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To get crispy fried chicken pieces, you need to pay attention to some basic technical requirements below.

1. Marinated with spices

Dip the chicken pieces in a mixture of milk and a beaten egg before rolling the meat over the dry seasoning. This is the most suitable way for the seasoning to stick to the meat. At this time, the chicken is covered with a layer of fried dough and spices. You can completely add your favorite spices into the dough and mix well to form a satisfactory fried dough according to your taste. Then, put this fried flour mixture in a plastic bag or plastic box and then put a few pieces of chicken in and shake well so that the dough adheres to the meat.

2. Cooking oil

The type of cooking oil used to fry chicken must have high heat resistance. The smoke point is used to measure the heat resistance of the oil. This is the temperature at which oil begins to burn and gives food a burnt smell. The oils and fats that are suitable for fried chicken are lard, peanut oil (groundnut). The oil layer in the pan needs to be about 2.5 cm deep so that when the chicken is added, the oil will cover ½ of the meat.

You should heat the oil to approximately 175oC before adding the chicken to the pan.

3. Frying technique

Use tongs to pick the meat into the hot oil pan, place the meat with the skin on the bottom. Place the chicken along the sides of the pan to prevent oil from splashing.

Don't try to put too much chicken in the pan at once. A pan filled with meat will bring down the temperature of the cooking oil quickly. At low temperatures, the chicken absorbs more oil, making the fried chicken pieces greasy and not crispy.

Turn the steaks every three minutes until they are evenly golden on all sides.

Use tongs to pick up the fried chicken and place it on the rack above the pan or place it on a plate with greaseproof paper to remove any excess oil from the pieces.

According to Ho Chi Minh City Women