On a naked chicken (skin on, but no coating, batter) is there any benefit of double frying?
So I have stumbled upon a recipe on seriouseats about double frying chicken wings in this case to get it to the most crispy buffalo wings possible. It makes me think will it helps with getting “ayam goreng” chicken legs and breast, which is traditionally cooked without any coating or batter (just marinated beforehand) to be the most crispy and juicy possible. Seriouseats mentioned to “confit” it first for 225-250F for 20 minutes and then letting it cool before final frying it at 375-400F for about 10 minutes.
Best Answer
I believe you are referring to this article? https://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html
Funny enough, I was reading this yesterday. And if you go through the end, Kenji gives a very scientific explanation on how double-frying your wings can make them more crispy.
Basically, frying first in a 250°F will melt the colagen in the skin, transforming into a gelatin and adding a ton of moisture and juiciness. Then, frying into a 400ºF oil will dehydrate the skin, making it crispy.
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Can you fry chicken without breading it first?
Can you fry chicken without flour or breading? Absolutely! Any part of chicken is good for frying and I will show you an easy way to cook it. There is no batter involved.Should you double fry fried chicken?
Double frying helps with that evaporation process. By letting the chicken rest and cool between the dips in the oil, additional water evaporates from the skin. When you put it back in to finish frying, the rest of the water evaporates, which allows the skin to brown and crisp quickly before the meat overcooks.Should you double batter?
Double breading helps lock in the meat's moisture and avoids the loss of the coating during cooking. You can also substitute a different coating for the second layer of breading, such as cornflakes or panko bread crumbs, for added flavor and crunch.Is it better to pan fry or deep fry chicken?
Pan Fried Chicken, at its best, features a unique kind of crust which forms against the side of the pan. At its worst, Pan Fried Chicken faces a much greater possibility than Deep Fried of being messed up--cooked unevenly, oily, dry or even raw in portions. Deep Fried is more of a science.HOW TO COOK EXTRA CRISPY CRUNCHY FRIED CHICKEN WITH NO MILK AND NO EGGS
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Answer 2
It does help, yes. The first frying acts to partially dehydrate the skin, while partially hydrolysing the collagen into gelatin. The second frying then completes the dehydration and "puffing up". If you didn't have the first frying, there would be less time for those effects before the food burned.
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