What is the science behind fried chicken considered as palatable and tasty?
All over the world, the demand for fried chicken and cajun chicken is on the rise. Well! This is not only because of the way it tastes but the process of making it so intriguing that no one can resist them. To get to the science of what makes it the best, we have mentioned in this blog.
The science behind fried chicken being tasty and palatable
Step One: Brining
No matter which chef you would talk to, you will always hear that bringing is the most vital part. In this process, the raw meat is soaked into the solution of seawater, and that too overnight.
By bringing, it is the difference between flavorless, dry, and supremely moist chicken. To make it even better different things are added like:
Some prefer to add garlic and rosemary. When you finally fry it, it is going to penetrate the chicken, and this way the chicken will have the juicy taste, just the way you wanted. Additionally, the correct amount of salt in the chicken is extremely essential. When you try to heat something it is going to take away the moisture from it.
On the other hand, when you brine something, it is going to break down the muscles while cooking, and do not squeeze anything.
Step Two: The Batter
Another secret tip that chefs use is to dunk the chicken pieces into buttermilk and the thick coating is done with the seasoned flour. After that, you need to take the chicken pieces and just clap them together.
This method is termed battering and dredging, which allows the chicken to have a crispy outer and it increases its flavors. Through this technique, the chicken will be cooked with perfection and all the flavors will bind together extremely well. The batter is extremely different from what you use daily and this way the chicken will have the crunch it needs.
Step 3: Frying
Many chefs prefer to fry their chicken 2 times and this is what helps to stand it out & be the first preference of chicken lovers. This is the reason, it will have unique characteristics and the chicken will be perfect to taste in every bite. It is one of the most crispy chicken you should give a try, no matter where you are going.
What are the reasons to double-fry the chicken?
First of all, the fry evaporates the moisture present in it and this is the reason, the batter will be much crispier.
When the chicken is fried for the first time, the microscopic structure of the chicken batter is changed. The hot oil will allow the air pockets to become straight and the water will escape from it easily. This means in the end it will make your chicken crispier.
Eat away the crispy and delectable chicken
To make the best chicken, there are certain fundamentals that every chef will make use of. The recipes are made through different combinations and this is what our chef uses to serve you with the delicious and crispy chicken.