Fried chicken (also referred to as Southern Fried chicken) is chicken which is coated with flour, a breading mixture or batter and then deep fried, pan fried or pressure fried. The breading adds a crispy crust to the exterior. The chicken itself may be chicken pieces on the bone with skin, or boneless and skinless pieces, usually breast meat, as in chicken fingers.
Techniques
Methods of frying chicken vary.
A pressure fryer is often used, as this is the quickest method of preparation. The water inside the chicken becomes steam and escapes through the oil in a sealed chamber, increasing the pressure and lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the piece to be moist and soft inside the crisp batter or other coating.
Pan frying requires a frying pan and an amount of oil that may vary by recipe and technique, from a quarter inch to halfway up the chicken pieces. In a common technique, chicken is shaken in a paper bag with flour and spice, and you can use other seasonins such as ranch dressing mix which can be mixed with flour. A popular seasoning for fried chicken is paprika. The chicken is then placed in the hot pan and fried, turn chicken every ten to twelve minutes for a even brown color. Chicken is done when thermometer reads 180 degrees. Never leave frying chicken unattended.
Pan fried chicken generally takes substantially longer to prepare than deep fried or pressure fried chicken. Restaurants offering traditional pan fried chicken often specify a wait of fifteen minutes or longer.
Deep frying is the most common in commercial settings. This type of frying usually uses batter coatings.
Techniques
Methods of frying chicken vary.
A pressure fryer is often used, as this is the quickest method of preparation. The water inside the chicken becomes steam and escapes through the oil in a sealed chamber, increasing the pressure and lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the piece to be moist and soft inside the crisp batter or other coating.
Pan frying requires a frying pan and an amount of oil that may vary by recipe and technique, from a quarter inch to halfway up the chicken pieces. In a common technique, chicken is shaken in a paper bag with flour and spice, and you can use other seasonins such as ranch dressing mix which can be mixed with flour. A popular seasoning for fried chicken is paprika. The chicken is then placed in the hot pan and fried, turn chicken every ten to twelve minutes for a even brown color. Chicken is done when thermometer reads 180 degrees. Never leave frying chicken unattended.
Pan fried chicken generally takes substantially longer to prepare than deep fried or pressure fried chicken. Restaurants offering traditional pan fried chicken often specify a wait of fifteen minutes or longer.
Deep frying is the most common in commercial settings. This type of frying usually uses batter coatings.
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