Day: April 18, 2019

Sweet, Sweet Sunday

Pan-Frying 101

Christy
Okay, I know that this is ultimately supposed to be a blog about diabetes…and raw foods…and creating a healthy minimalistic lifestyle that is “politically correct”…

 

But being from Mississippi, there is one food that I will never give up…

FRIED CHICKEN

 

Now that we are fighting Type 2 Diabetes in our household, the times that I make fried chicken will probably be few and far between.

But when I do make fried chicken at home, I want to make sure that it is done right…

So let’s look at the steps involved…

 

 

 

 

1. Arranging the Work Area…Instead of grabbing three bowls and arranging them as close together as possible so that food won’t drip all over your countertop while you are working, simply grab a big brown paper sack.

Also choose which pan you are going to use—preferably a 12″ cast iron skillet with a lid.

And hunt through your kitchen drawers until you find your candy thermometer…and in your cabinets until you find a cookie sheet and a cooling rack.

2. Brining the Chicken…Typically when I frychicken, I cook approximately 3-3 1/2 pounds of chicken pieces….So let’s get started…
Soaking your chicken in some sort of brine will help the breading stick to the food better…and add moisture and flavor. Once you prepare the brine, simply add the chicken to the liquid and stick in the fridge at least thirty minutes, and even overnight.

There are several types of brine that you could use to soak your chicken, such as…

  • Basic Brine…Dissolve 4Tbsp kosher salt in 4C lukewarm water.
  • Buttermilk Brine…Dissolve 2Tbsp kosher salt, 1tsp pepper in 4C buttermilk.
  • Cider Brine…Dissolve 4Tbsp kosher salt in 2C apple cider.
  • Pickle Brine…Soak chicken in 2C pickle juice.

 

 

 

3. Breading the Chicken….Pat the chicken dry before breading.

Fill the sack with 1-½C all-purpose flour, 1Tbsp salt, and 2tsp pepper. Add your chicken. Close the bag. Shake it a few times.

Carefully remove each piece from the sack, shaking off any excess flour.

 

4. Heating Your Oil…When frying chicken, it is important that the oil can be heated to a high temperature without burning. Peanut, canola or vegetable oil are your best options…Avoid using olive oil or butter.

Pour oil into your skillet, to a depth of a few inches.

Heat the oil over medium-high heat until your candy thermometer reaches 350 degrees.

 

 

 

5. Cooking Your Chicken…Gently place your breaded chicken skin side-down in your heated pan, being sure not to overcrowd the pan.

Replace the lid onto the pan. Cook the chicken about ten minutes, using your tongs to turn the chicken a few times while it cooks.

Remove the lid. Cook ten minutes more, uncovered…until the chicken is cooked through and the outside is a deep golden brown.

 

If you are using a probe thermometer to monitor the internal temperature of the chicken, the magic number is 165 degrees.

Remember to bring the oil back up to 350 degrees before you add the next batch of chicken.

 

 

 

Once your chicken has finished frying, place the hot chicken on a wire rack set on top of a baking sheet. Sprinkle with a little salt for extra flavor.

Serve warm or at room temperature.

 

 

When done well, you should end up with a hallmark of great fried chicken—perfectly tender meat with plenty of that crunchy, dark brown crust that all of us Southerners so adore.