While this process is effective, it offers little to no leeway if your fried chicken craving must be addressed immediately. Most traditional fried chicken recipes call for anywhere from 8 to 24 hours of marinating time, either in buttermilk or a salt-sugar brine to tenderize the chicken and help maintain its juiciness. This allows more area for breading, and further decreases the cooking time. If using boneless breasts, use a mallet to flatten the meat to create more surface area. Try frying a skin-on, boneless thigh for a fantastic time-saver that still evokes the essence of classic fried chicken. If you do chose to go this route, try to let the chicken spend a little time in a brine or marinade. It’s true that bone-in poultry stays juicier throughout the cooking process however, removing the bone cuts the cooking time almost in half. No need to keep track of how long the drumsticks and thighs have been in the hot oil before adding the breasts and wings. Bonus: If legs and thighs are your preferred cut, you’ll likely save some money, too.įried chicken purists may disagree, but with a little love, you can still get a tasty meal out of boneless fried chicken. And yes, if you prefer white meat, you can certainly pick up a pack of chicken breasts instead.įrying only a single cut of chicken requires no butchery ahead of time, and this shortcut also carries the benefit of a streamlined cooking time. If you have some doubts about your knife skills or simply lack the inclination to break out a plastic cutting board and a boning knife, try sticking to one particular cut of chicken, such as thighs or drumsticks. When preparing fried chicken in its purest form, the first step is often butchering the chicken into eight or ten separate pieces.
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