question about frying chicken

dewani_teri · April 25, 2007, 7:03pm

are you supposed to boil the chicken before you deep fry it? …and if you dont boil it … does it taste raw? anyone know?

Mrs_Saieen · April 25, 2007, 7:25pm

Re: question about frying chicken

no, i’ve never heard of boiling the chicken…

my mom would cover ithe chicken in atta first and then put it in the breadcrumb-egg mixture, plus make sure hte oil isnt too hot, don’t preheat it for too long, and keep the heat low so that the chicken cooks thorougly… if the heat is too high, the breadcrumbs will get burnt but inside is raw…iv’e learned this through trial and error..

Mallika · April 25, 2007, 7:32pm

Re: question about frying chicken

^wouldn't the low heat frying cause the chicken to suck up more oil which will end up being really oily and greasy. That's what usually happens to me when I try to fry chicken on low heat-it's cooked well but is soaked in oil.:( That's why I don't make fried chicken much these days. I wish there was some way around that.

dewani_teri · April 25, 2007, 8:17pm

Re: question about frying chicken

hmm. my mom always boiled the chicken frying it…and then she’d coat it and fry it. but recently… i was told that you dont boil the chicken. well then…does it taste kinda stringy when you eat it ? becuz boiled-fried chicken is cooked thoroughly..and i just feel weird, if i dont boil it. well and :halo: hopefully i wont have to learn thru trial and error…i’m gona put this chicken in the deep-fryer and let the machine do the cooking

Mrs_Saieen · April 25, 2007, 8:17pm

Re: question about frying chicken

Even if you drain it properly and place the chicken on paper towels so that the oil can be absorbed? I guess that’s a drawback its been forever sine Ive had homemade fried chicken, i had tater tots this morning and I cant stop coughing

Mrs_Saieen · April 25, 2007, 8:19pm

Re: question about frying chicken

Sometimes that’s what cooking is all about, tiral and error… if you boil it first and then fry it, and it tastes good then just stick to it… (provided we’re ignoring all the health stuff)

dewani_teri · April 25, 2007, 8:21pm

Re: question about frying chicken

i wish there was a way to invent fried chicken without allll the oil. what i’m gonna do with frying chicken is…i’m gona fry it in olive oil…which is infinitely better than even using vegetable oil…thats some guilt-relief about how oily the chicken gets. and i guess…if you are only having it once in a while…then :halo: let it go..let it be a little oily…you’re compensating by not having it frequently!

dewani_teri · April 25, 2007, 8:23pm

Re: question about frying chicken

boiled-fried chicken is the only taste i know of... tell me..what is it like to eat the unboiled-fried chicken? does it have any uncooked/raw-ish feeling?

Mrs_Saieen · April 25, 2007, 8:25pm

Re: question about frying chicken

lol not if it’s cooked properly…
my mom never really made this stuff, last few years it was me who made it and i never boiled it…sometimes it would come out really crispy outside but really raw inside and sometimes it’d be tender and juicy inside and crispy on the ouside… its been over a year though since ive made anything :halo:

dewani_teri · April 25, 2007, 8:28pm

Re: question about frying chicken

see thats what im dreading..the rawness. aahh. after this little conversation with you..i have decided i will indeed boil the chicken b4 frying it..and leave out 1 piece and see what it turns out w/out being boiled.

you should ask your mom to make it for you then.. moms are really good about this food stuff!

Mrs_Saieen · April 25, 2007, 8:29pm

Re: question about frying chicken

Moms in Pkistan

dewani_teri · April 25, 2007, 8:31pm

Re: question about frying chicken

aww ok..well good luck with any future attempts at frying chicken. im off to prepare my frying experiment! thanx for your input

Amani06 · April 25, 2007, 9:52pm

Re: question about frying chicken

One recipe i tried for Southern Fried Chicken(like fried chicken basically) was by Nigella Lawson. She says to boil the chicken pieces in milk then leave them to dry on a baking rack and then make the coating mixture and then dip in egg and then the mixture and then repeat that again(idea of double coating) and then u fry. It was very tasty. I made it a couple of times.

Mrs_Saieen · April 25, 2007, 11:02pm

Re: question about frying chicken

Boil it in milk? how does that work?

AnGeL_EyEs · April 25, 2007, 11:56pm

Re: question about frying chicken

no ...no boiling needed. I do however suggest using a deep fryer. It works wonders for many things.

Sajalina · April 26, 2007, 1:59am

Re: question about frying chicken

Amani
please share the step by step recipe for that.

aaish · April 26, 2007, 7:49am

Re: question about frying chicken

i too heard about boiling in milk but didnt experianced it so amani please share ur recipe and how much milk u take for boiling?

Sunset_Eyes · April 26, 2007, 11:44am

Re: question about frying chicken

What mom does is to coat the chick pieces in flour, egg and then breadcrumbs and fry on a medium heat and keep a close eye on it. Then once that is done, she puts it in the microwave so the inside is cooked properly - chicken is yummy FULL STOP!:o

dewani_teri · April 26, 2007, 7:10pm

Re: question about frying chicken

i did use a deep fryer and yep..its an awesome thing! and i did an experiment by boiling all chicken pieces but 1. and when we were eating...i could really tell that i didnt like the unboiled one. personally..i think my taste buds are adapted to the boiled-fried. :D it just tastes very cooked and good that way to me

dewani_teri · April 26, 2007, 7:14pm

Re: question about frying chicken

and i found the recipe amani was talking about…on foodnetwork.com

here’s the link to it http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36474,00.html

Southern Style Deep-Fried Chicken

2 chicken drumsticks, skin on
2 chicken thighs, skin on, bone in
3 to 4 cups milk
2 1/4 cups solid vegetable shortening, for frying
1 tablespoon plus 1 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 egg, beaten

In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional

In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
Heat vegetable shortening in a Dutch oven over high heat just until it’s nearly at the smoking point around 325 degrees F.
In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
In a medium bowl, beat 1 egg.
Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken. Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.