Posted by Chef Charles Knight on 5th Jul 2015
Healthy cooking and maximizing flavor is a simple matter of understanding the chemistry and physics of proper food preparation. When chicken
is deep fried in oil, the outer surface is seared (caramelized) and the pores are closed, drawing the natural salts and sugars to the surface of the meat maximizing flavor. The meat within is then steamed to perfection in its own natural juices.
Sound simple? There’s more to learn... The cooking oil and the cooking temperature when frying is critical. Fried chicken, French fries, even donuts, fry best at 360˚F (182˚C). Hotter than 370˚F the food will burn. Cooler than 350˚F it will not cook thoroughly and the chicken will be greasy.
It should be noted, regardless of promotion, advertising and publicity, there is no such thing as a healthy oil. Oil is oil. All cooking and salad oils contain 14g of fat per tablespoons, 120 calories and no minerals or vitamins. When selecting an oil for frying all you need to know is the oil smoke point. For example; the ever popular coconut, sesame, canola, and soy oils all have a smoke point of less than 350˚F (177˚C). On the other hand extra virgin olive oil, grape seed, and peanut oil have a smoke point in excess of 370˚F.
The ideal oils for deep frying foods are; 1) pure golden olive oil (not the green stuff, 2) lard, and 3) vegetable shortening (Crisco)
Fried Chicken Induction Style
EQUIPMENT: 5 quart mixing bowl, Induction cooker, chicken fryer 13 inch skillet, you can also use an Oil Core Electric Cooker. For a special discount on listed products use coupon code FRIEDCHICK at checkout
PREPARATION TIME: 1 hour – serves 2 to 4
1½ to 2 pounds bone-in chicken pieces (breasts, thighs and drumsticks)
1 cup all-purpose flour
3 teaspoons poultry seasoning of paprika
3 teaspoons dried basil or marjoram
1 teaspoon garlic powder
1 teaspoon Kosher or sea salt
1 teaspoons fresh grates black pepper or white pepper
½ teaspoon cayenne pepper (optional)
7 cups pure golden olive oil, lard or Crisco
Sauce for dipping (optional)
Combine the flour and spices in the 5-quart covered mixing bowl. Cover and shake to evenly combine ingredients.
Place the 13 inch (3½ quart) French skillet on the induction cooker, add the oil and set the temperature to 360˚F (182˚C). Heat for 10-12 minutes, until oil reaches temperature.
Add the chicken to the seasoned flour a few pieces at a time, cover, shake the mixing bowl to coat the chicken.
Place the chicken in the hot oil and fry 10-12 minutes per side. Cook chicken until internal temperature reach 160-170˚F.
Tip: Be careful not to overcrowd the pan. If necessary, fry in two or three batches.
To serve; top with Sauce Supreme, or serve with BBQ sauce, or honey and yellow mustard mixed with soy sauce.