How to prevent the breading residue sticking in chicken fry?
Recently I have been trying to fry chicken in KFC style.
I marinate the chicken for over 3 hours or more. I bread the chicken just before frying.
First 2-3 batch of chicken i.e 12-15 pieces turned really good in colour and texture but after that residue started building in the bottom of the pan and started sticking in the chicken crunchy surface. I usually use amount of oil that lets chicken float. So what am I missing here?
Best Answer
You aren't missing anything, it's completely normal for parts of the breading to come off food while it's frying. This residue will keep cooking, leading to blackened breading bit buildup.
If pieces of breading are sticking then the answer is to fish them out, you can use a metal strainer to do this, there are strainers designed just for that purpose. You could also buy frying baskets (provided you find ones that fit your pan) and cook your chicken in those, the beauty of them is that when you lift them out you take all of the breading pieces that have fallen off with it.
If it is smaller particles that are the problem then you can get them out by pouring the oil through a fine mesh strainer. This is a bit slow, so you'd want to build a few extra minutes into your cooking process.
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Quick Answer about "How to prevent the breading residue sticking in chicken fry?"
I bread the chicken just before frying. First 2-3 batch of chicken i.e 12-15 pieces turned really good in colour and texture but after that residue started building in the bottom of the pan and started sticking in the chicken crunchy surface. I usually use amount of oil that lets chicken float.How do you keep breaded chicken from sticking?
First of all make sure the chicken pieces are dry, coat them with flour (I like to use Wondra instantized flour) or cornstarch and shake off any excess. Then dip them in beaten egg or buttermilk, or a combination of the two, and finally coat them with bread crumbs, panko, cornmeal, or cereal crumbs.How do you keep chicken schnitzels from sticking to the pan?
Place a barrier between the food and the pan You can use some kind of cooking fat, such as butter or oil. Provost recommends heating the pan first. Then add the fat and let it get hot, but not so hot that it burns. (For eggs, McGee says butter is better than oil, as butter "carries anti-sticking emulsifiers.")How do you keep breadcrumbs from sticking to the pan?
Heat a small amount of oil in the skillet on medium-high until a pinch of bread crumbs sizzles when dropped in the oil. If the oil is not hot enough, the breading will absorb too much of it, become soggy and possibly slide off. Carefully turn the pieces of meat with tongs or a spatula.Why is breading coming off fried chicken?
If you're frying, heat the oil in a dutch oven or cast-iron skillet. After the chicken pieces are thoroughly coated in the breading mixture, place them in the hot oil\u2014with plenty of space in between\u2014and let them be! The more you touch the chicken with tongs, the more likely the breading is to fall off.How To Make Fried Chicken The Rachael Way (So The Coating Doesn't Fall Off!) | #StayHome Q \u0026 Ray
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