To all you chicken lovers

[QuailLover6969]

Frying the Chicken:

The two main keys to making perfect homemade fried chicken are the temperature of the oil (keep it hot) and the actual step of frying.

• To get truly golden-brown and crispy chicken, use a cast iron skillet. You can't beat a heavy cast iron pan for even heat distribution and reliable frying. A heavy-bottomed Dutch oven also works great.
• Choose oils with a high smoke point: vegetable shortening, lard, and peanut oil are all good choices.
• The fat should be about one inch deep in the skillet, coming about halfway up the food.
• Get the fat good and hot before adding the chicken. The fried chicken oil temperature should be about 350 degrees F (175 degrees C).
• Using tongs, carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters.
• Fry in batches. Don't overcrowd. Overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.
• When the chicken pieces are a deep golden brown, remove them to a wire cooling rack (not paper towels) set over a baking sheet to catch any drips. Take the temp of your fried chicken: Insert an instant-read thermometer into the chicken to make sure it is fully cooked before moving on to the next batch. The USDA recommends cooking chicken to a minimum of 165 degrees F.
• Salt your fried chicken while it's still hot and, if you're frying in batches, keep the finished pieces warm in the oven at 200 degrees F.

 

[sourland]

What time is supper ?