5 big mistakes to avoid when cooking chicken

Portia Arthur

October 2, 2017 10:57 AM

Patting your chicken pieces helps you get a perfect even coating of flour to stick instead of irregular lumps all over.

We all love eating

It is the most common type of poultry because it is a good supply of protein content, and essential vitamins and minerals.

It is the superfood to add to your diet if you want to lose weight, control cholesterol and blood pressure, and reduce the risk of cancer.

Chicken lovers, here are the rules to follow if you want tasty and crispy fried chicken.

1. Cooking chicken directly from the fridge

Frying cold chicken causes the temperature of the oil to drop. The chicken cooks unevenly and becomes tasteless. The best way to unfreeze faster is to put the chicken in water for 30 minutes to one hour.

Let the chicken sit at room temperature for at least 30 minutes before you cook.

2. Not drying the chicken well

Patting your chicken with dry paper towel or clean napkins step is very important if you are preparing crispy chicken. Patting makes dredging; coating your chicken with flour very easy and you get perfect even coating.

3. Not using the brine

Brining is an essential tip if you don’t want to end up tasteless because the cook or chef forget this essential step. Soaking the chicken in salted water makes it tender and succulent. This practice must be done hours before you start cooking to break down the proteins and tenderizing it.

4. Not seasoning the flour for dredging

Adding spices such as cinnamon, black pepper, cubes, all-purpose, cloves, onion powder, ginger etc to the flour for dredging gives the meat extra flavor.

5. Using the wrong oil for frying

Be sure to fry your chicken in oils with high smoking points. Generally speaking, refined oils are ideal for frying as they have higher smoking points. Sesame, peanut, and canola oils are all great for frying chicken. Extra virgin olive oil, not so much.

Portia Arthur

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