Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: How To Cook Crispy Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Monday, 16 February 2015

How To Cook Crispy Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

How To Cook Crispy Chicken Biography

source (google.com.pk)

Did you know that Colonel Sanders probably borrowed his safekeeping tactics from the Byzantine Romans? The east Romans kept their secret weapon called "Greek Fire" broken down into components which were kept hidden in separate places. The make-up of each component was known only to specialists at that given place so that only a small number of people actually knew the contents of the entire "recipe" and even fewer its preparation. Following this example, the secret of KFC chicken has also been protected till this very day. But trained tongues of fried chicken fanatics are hot on the culinary heels of the Colonel. What follows is a humble offering.
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Ingredients

Ingredients for the grinder:
    1 teaspoon MSG (monosodium glutamate)
    1/2 teaspoon dried onion 
    1/2 teaspoon dried garlic 
    A large pinch of nutmeg (very important)
    A pinch of sugar 
    10 black peppercorns  
    10 white peppercorns
     2 level tablespoons sea salt

Other ingredients: 
    2 cups of all-purpose flour  
    Chicken cut into frying pieces

Steps
     1
 Place all of the ingredients (with the exception of the chicken and the flour) into a grinder and grind them until the become pulverized. 
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    2
    Mix the pulverized herbs and spices thoroughly with the flour, use a whisk or sifter.

    3
      Roll the chicken pieces in the flour mixture until well coated.

    4
    Heat the oil and test it by placing a small piece of bread into it. If the bread browns within a minute's time, the oil is ready for frying.

    5
    After about 20-25 minutes in which the pieces should be kept separated (use a long handled kitchen fork or other wood or metal utensil) the chicken pieces should be done. You'll need to drain it on absorbent paper towels or clean brown paper bags, and allow time for cooling before eating. Bon Appetit!

The difference between a great roast chicken and merely a decent one is the skin. It's a sad bird that doesn't end up with a crisp, deep brown exterior, but how do you get it that way? Chowhounds know a few tricks.

The key to crispiness is making sure the skin is dry when it hits the oven, alanbarnes says. For best results, salt the bird several hours before roasting, then let it air-dry, uncovered, in the fridge, mtomto explains. Try mixing a bit of baking powder into the salt before rubbing on the uncooked skin, sbp says—the baking powder's a drying agent, producing really crispy skin (don't worry, there's no lingering chemical aftertaste). If you forget to salt and dry, parking the chicken in front of an electric fan will get its skin nice and dry in about an hour.

Another trick: Roasting on a rack in a shallow pan to allow maximum air circulation around the chicken, so the underside won't turn soggy. And if your oven has a convection mode, use it, Diane in Bexley says: The constantly circulating air yields supercrisp skin.

Keep in mind that the hotter the oven, the crisper the skin, but high-heat roasting can fill your kitchen with smoke. To thwart his smoke detector, RealMenJulienne puts a quarter-inch layer of salt in the bottom of the roasting pan and roasts the bird on a rack above it. The salt absorbs the drippings so they don't burn, cutting down on smoke. (The downside: no drippings for gravy.)

Then there's the radical approach. Claudette carefully separates the skin from the raw chicken's flesh, rubs salt under the skin, and refrigerates overnight. After roasting the chicken at 425 degrees Fahrenheit until done, she takes kitchen shears and removes skin from meat. Claudette then cuts the skin into two-inch-wide strips and broils them until they're brown and crisp all the way through. It looks a little funny, but Claudette swears the skin is absolutely irresistible.

How To Cook Crispy Chicken