We eat chicken and semi-finished products from it regularly. But unfortunately, frying it is not always appetizing. Let's tell you some secrets of making the most delicious fried chicken.
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Secret number 1 - Marinade
Chicken, like any other meat product, must be properly and thoroughly marinated before cooking.
Everyone knows that chicken meat is the most rewarding for seasoning. Almost any spice, spice, and aromatic herb is paired with poultry.
To obtain the desired taste, the marinade can and should be varied: from tender and creamy to spicy and tart.
Important!
The best marinade for chicken is mayonnaise, sour cream, soy sauce, mustard, honey, curry, turmeric, suneli hops, white wine, garlic, olive oil and butter.
Chicken meat is marinated very quickly. Just 15 minutes is enough for it to take all the aromas from the marinade.
And, if you hold the chicken in a spicy composition for a couple of hours or a day, the result will be generally incredible and delicious.
Secret number 2 - Dishes
What is the most important thing in fried chicken and why everyone loves it so much? Correctly! It is a beautiful golden crust. And to get it you need special dishes.
You need a heavy pan with a thick bottom or a non-stick saucepan.
An old Soviet cast iron skillet is a good option. That one.
Do not close the lid, add salt only at the very end!
Important!
For frying with a crust, you need to take dishes with low sides, but if with gravy, take a saucepan.
The chicken frying pan must be very smooth inside, without scratches or other imperfections, otherwise the meat will burn and the crust will peel off.
Secret # 3 - Time
Want a crispy chicken, but it's dry and burnt?
You need to remember how long it will take each piece of chicken to fry.
Chicken breast or fillet is fried for 20 minutes, 10 on each side. No longer!
The breast in a large piece and the thighs will be ready in 30 minutes, but the wings are enough for 20-25 minutes in a pan.
Chicken chops are fried for 5 minutes on each side. This is enough to get a crust and everything inside remains juicy.
And a few more tips:
1. Wipe dry!
Wet in the pan and in the oven is evil. Chicken before marinade, or breading, or before simple frying - be sure to dry it with a napkin.
And spices, salt on a wet carcass will not resist.
2. Salt bath.
In a saturated saline solution (1 liter of water - 50-60 gr.), Hold the chicken or its pieces for 30-40 minutes. But no more than 1 hour.
The salt will pull the liquid out of the skin, wither and the chicken will cook perfectly, become crispy and golden.
3. Sugar.
A little sweet won't hurt anyone. And the chicken too. Add a good pinch of sugar to the salt and spice mixture.
The bird will not be sweet - they bake it in honey. But it is sugar that gives a very good color and crunch.
That's all the tips!
Enjoy your meal!
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