poultry essentials: twice-fried crispy chicken

How To Make poultry essentials: twice-fried crispy chicken

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  PREP/PREPARE
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  If you do a lot of frying, then a good thermometer is a good thing to have. If, however, you do not own one, no worries. Here are three ways that you can accurately check the temperature of hot oil. WOOD When the oil has preheated, dip the handle of a wooden spoon or a toothpick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up, then it’s not hot enough. BREAD Drop a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 365f (185c). POPCORN Drop a single kernel of popcorn into the oil as it is heating. The kernel will pop as the oil reaches between 350f - 360f (177c - 182c).
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  DO NOT OVERCROWD FRIED FOOD No matter what temperature you begin with, overcrowding will result in an intense temperature drop, and oily food. Unless you own an industrial strength fryer, fry in small batches for optimum results.
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  BE CAREFUL Hot oil causes a lot of tragic accidents in the kitchen. Make sure that the burner you are using for the pan is study, keep small children away, and keep pot handles swung into the stove, and not hanging over side, where they can be knocked into by passing guests, or pulled down by a small child. Finally, have a plan in place for dealing with an accidental oil fire. Baking soda will put out a small fire. If the fire is in the pan, put the lid on the pan to deprive it of oxygen; but not a glass lid, because it might shatter. A small dry chemical extinguisher works on larger fires, but that would be a last resort, because it will contaminate your kitchen. It goes without saying that putting water on a grease fire will not work…
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  Gather your Ingredients (mise en place).
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  Mix all the marinade ingredients together.
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  Debone, and cut the chicken into bite-sized pieces.
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  Chef’s Note: I am using a combination of thighs and breasts. For the thighs, I decided to leave the skin on, but removed it from the breasts.
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  Add the chicken to the marinade (I am using a Ziploc bag), and place in the fridge for 24 hours.
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  Chef’s Note: Every once and awhile, when you have your head stuck in the fridge, looking for something to snack on, grab the bag, and give it a squeeze.
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  Fill a saucepan or pot with about 3 inches (8cm) of oil, and bring up to 325f (165c).
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  Add the potato starch, salt and pepper to a large bowl.
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  Add a layer or two of paper towels to a baking sheet.
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  Roll each piece in the starch mixture, and then place on the baking sheet.
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  Add the chicken (3 – 4 pieces at a time) to the hot oil.
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  Chef’s Note: When you add the chicken to the hot oil, the temp will go down, so you will need to adjust the flame to keep the oil at temperature. Do not let it drop below 300f (150c).
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  When the chicken begins to brown, remove and place on the paper towels (about 3 – 4 minutes), and then repeat for the remainder of the chicken.
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  When all the chicken is cooked, turn the heat on the oil up to 350f (175c).
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  Return the chicken to the hot oil (3 – 4 pieces at a time), until it turns a deep golden brown, about 60 – 90 seconds.
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  Chef’s Note: This second frying will make the crust extra crispy.
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  PLATE/PRESENT
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  This chicken can be served hot, or at room temperature. I like to serve it with a side of rice, a drizzle of fresh clover honey, and a few lemon wedges. Enjoy.
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  Keep the faith, and keep cooking.
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