5. Chill the Breaded Food…
Cover the tray of breaded food with foil or Saran Wrap. Place in the fridge for thirty minutes to an hour.
This is priobably the one step that most of us feel like we could simply skip…
But chilling your food is actually extremely important beccause refrigerating the fooed allows the flour to become sticky and attach to the meat….ensuring that the breading stays on your food once you cook it.
4. Fry Until Golden Brown…After the breaded food has had time to chill, you’re ready to fry it.
a. First fill the pan that you have designated as your offricial frying pan with enough oil so the food you’re frying is half-covered. Make sure you use a heavy pan for frying so it conducts heat evenly.
b. Heat the oil until a few breadcrumbs sizzle when tossed in. The type of oil that you fryt your food in is actually a matter of preference. Use cooking oil that can withstand high temperatures.
Make sure that the oil is hot enough before adding the food…otherwise your fried food will absorb the oil like a sponge…resulting in soggy, oily food….and the breading will fall off the food into the pan.
Your oil should be somewhere between 300 and 400 degrees, depending on the recipe.
You can you tell if the oil is hot enough by using use a kitchen thermometer…or tossing a drop of batter or breadcrumbs into the oil to make sure that it sizzles…or sticking the end of a wooden spoon into the oil to see if little bubbles form around the spoon.
Also, if the oil in your ia hot enough, the oil will take on a distinct shimmer.
But it the oil is smoking, it’s too hot…either turn the heat down or start over.
Don’t try to rush the oil into reaching the right temperature by cranking your stove eye up as high as possible. The oil should heat up slowly. Trying to heat the oil too fast will lead to bitter, burned food.’
c. Gently lay your breaded food meat in your heated pan, being sure not to overcrowd.
Once the oil is at the right temperature, and you are ready to add your food to your pan, make sure that you do not overcrowd the pan. Crowding the pan will cause heat to be trapped underneath your food, causing it to steam rather than fry.
Even if you know that your pan coulfd hold more food, you do not want your pieces of food to touch each other. Either cook in batches or use two pans.
Remember that as you take out the cooked food and add another batch of uncooked food to your pan, the temperature of the oil will plummet. Allow the oil to come back up to temperature between batches of cooking…otherwise your food will be soggy.
d. Fry for a minute or two, until golden brown on the bottom, and then flip. You may want to use your probe thermometer to check the temperatures of the meat as you are cooking it.
Keep an eye on the food.
Keep the flame on medium to medium-high.
Make sure the temperature doesn’t get too high. If the oil starts to smoke or turn black, it’s too hot and you either need to let it cool down or start over with fresh oil.
To avoid your breading when you turn your food, it is imporrtant that you not turn the food too early or too often.
Remember that the second side always cooks faster than the first.
Be patient. Leave the food alone until it develops a crust and is easily lifts off the pan. If the food is still sticking to the pan, it isn’t ready to turn.
Be sure to use the proper utensils—such as tongs or a thin spatula—for turning your food, especially when the food is fragile.
e. Drain the cooked food on cooling racks placed over foil-lined cookie sheeta. Keep warm until ready to serve. You could also use either paper towels or brown paper sacks. Of these two, the sacks yields the crispest food.
Once the food has been fried and transferred to a paper towel-lined plate, sprinkle it once more with kosher or sea salt.