Tips From Top Chefs On Cooking Fried Chicken

July 9, 2018

© Elian Kars | Dreamstime

A meal that satisfies most is fried chicken.  There aren't too many people that would argue against the crispy crunch of a drumstick or breast.  However making it yourself can take some time and for some reason the crispiness isn't as good as the store-bought varieties.  However master chefs all agree the secret to home-cooked fried chicken is to brine it beforehand.  Soaking your chicken for a few hours to a whole day ahead of time really unlocks the flavor! Brine mixes vary from a super simple mix of water, salt, sugar, and hot sauce to soy, sake, and fresh ginger. Other tips from top chefs involve poaching your chicken in equal parts chicken stock and dill pickle juice, until an internal temperature of 165 degrees Fahrenheit is hit. Once it hits 165, it should be chilled. Then you can proceed to bread and fry at 375. Poaching it ensures your chicken is fully cooked and means it needs less time in the fryer. Never fry ice-cold chicken from the fridge. Let it come to room temp before frying. Bread your chicken a day before and store in the refrigerator.  This allows the moisture of the chicken to soak through the breading, and it makes it super tacky, allowing the breading to stick to the meat itself. Adding cornstarch to your mixture adds fluff to your breading and make sure your breading, as well as the chicken itself, is seasoned.

SOURCE: The Takeout

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