4 great ways to fry a chicken for the 4th of July

If you’ve been following Jenn Harris’ series, then Bucket ListYou know where to buy some of Los Angeles’ best fried chicken. However, if you want to make your own for July 4th – or for National Fried Chicken Day on July 6th – we have recipes. Dozens of them. Because, obviously, there’s more than one way to fry a chicken.

Here are four basic approaches: 1. Deep-fry the grated bone parts in seasoning, “Southern” style. 2. Pan-fry the boneless, skinless breast, pound it thinly and sprinkle it with breadcrumbs. 3. Twice fried boneless, skinless cubes dipped in cornmeal and egg, Korean style. 4. In this case, air-frying, the skinless, boneless chicken breast strips are coated with a seasoning powder.

If you grew up in these Americas, chances are when you hear the term “fried chicken” you think deep-fried. This is the Southern method, perfected by enslaved African-Americans in the 18th and 19th centuries. Chicken is cut into pieces, soaked in buttermilk, coated with thick flour, then Then drop into a pan of hot oil – enough oil to cover the meat completely or half-submerge it and then flip it over and grill. While the basic method dates back to the 18th century, the finer points of preparation continue to evolve, as evidenced by the recipes in our LA Times database.

Early recipes give broad stroke instructions, assuming that chefs will refer to a wide range of culinary knowledge and experience. Looking at some of our recipes chronologically as they were published, one can see in the progress recipe writing trends and innovative techniques have made their way into newer recipes. how.

This recipe for Crispy Fried Chicken is a combination of the wisdom of many recipes that preceded it. It suggests using smaller birds (Cornish game hens) to cook faster and more evenly. It starts with one night dry brine technique was developed by late chef Judy Rodgers of Zuni Cafe in San Francisco. This method makes the chicken moist and juicy. Followed by a buttermilk bath to add a little tang. Seasoned flour also contains cornstarch and a few tablespoons of baking soda for extra crunch. And for even greater crunch, the pieces are dipped twice in the batter.

Without a doubt, this fried chicken is tender and juicy with a thick crispy coating. For instructions on how to develop your own recipe, check out Noelle Carter’s guide to make fried chicken at home.

Chicken Katzu is a Japanese version of what English-speaking Westerners might call chicken cutlets – a type of boneless chicken breast topped with breadcrumbs and pan-fried. It’s called schnitzel in Germany, escalate in France, cotoletta in Italy, and by many other names in many other cultures, each of which prepares cutlets in its own style. Some use more oil than others, some thin the breasts, others don’t pound the breasts at all. This recipe is called panko (Japanese-style breadcrumbs are drier, easier to flake, and absorb less oil than regular breadcrumbs). Panko coated chicken breasts are fried in oil just a quarter inch. The result is crispy on the outside, moist and soft on the inside. If you like crispy chicken cutlets or want to make fried chicken sandwiches, this is the product for you.

In cooking school, I was taught that the key to real crisps was to fry twice – once at a lower temperature to cook the potatoes and then a second time at a higher temperature. for deep frying. Yangnyeom Dak (Korean Fried Chicken) Apply the same technique to the boneless chicken cubes that have been coated with cornmeal and eggs. The first frying seals the coating and cooks the chicken. The second frying, over-frying, makes the coating crispy. Depending on the thickness of the coating you want, you may want to adjust the amount of water you use in the slurry – for thicker coatings, use less water. The coating will even stay crispy after being coated with a spicy seasoning sauce.

Finally, if you want Southern-style fried chicken without deep frying, the Tenders Chicken Fried “Original Recipe” uses the same basic butter and batter technique as Southern fried chicken (but with only one coating). times) and then cook, essentially, in a mini convection oven. The oil strips are sprayed with plenty of cooking oil, but there’s no pan full of oil to cook the chicken through – or to wash it when it’s done. According to recipe developer, Ben Mims, recipe developer, LA Times cooking columnist, Ben Mims, the coating on this “fried” chicken is not crispy. The texture is softer, like what you get at KFC, then this recipe was emulated. They go well with any dipping sauce.

This fried chicken has a crispier and crispier crust by using cornstarch in place of some flour and adding a little baking powder to the toppings.

Time1 hour 10 minutes

yieldsServe from 2 to 4

This Hawaiian-Japanese dish combines crispy breaded fried chicken cutlets with an aromatic sauce.

Time30 minutes

yieldsServer 4

One of the secrets of Korean fried chicken is coating the chicken with cornmeal.

Time1 hour 10 minutes

yieldsServe 4 to 6

Based on the original recipe chicken recipe of a certain chain of fried chicken, these air fried chicken dishes feature a combination of eleven herbs and spices just right for the colonel.

Time45 minutes, plus brine time

yieldsServe from 2 to 4

https://www.latimes.com/recipe/list/there-is-more-than-one-way-to-fry-a-chicken-for-4th-of-july-here-are-four 4 great ways to fry a chicken for the 4th of July

Russell Falcon

USTimesPost.com is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – admin@ustimespost.com. The content will be deleted within 24 hours.

Related Articles

Back to top button