Avoid These Mistakes When Making Fried Chicken

Fried-Chicken-Castle-Hill

There is a lot to love about fried chicken Castle Hill. Who doesn’t want to eat that crunchy, shatteringly crispy crust fried to golden-brown that is hot and soft? The chicken will be super juicy and moist, making every bite heavenly. No dryness and tastelessness. Mouth-watering! However, fried chicken is not always a fine specimen because many things can wrong during the cooking process, which can result in unevenly cooked, tasteless, and lacking the signature crispy texture. If you are always getting a tough, rubbery fried chicken, ensure not to commit the following mistakes the next when you are trying in your house.

Frying the Chicken While It Is Still Cold

This is often overlooked by many of us when cooking fried chicken at home. Of course, it is very important to freeze poultry and meat if you are not cooking on the same day. But, it is advisable to let the chicken sit at room temperature for at least 30minutes before starting to cook. This is a crucial step in getting an evenly cooked chicken and has a superior texture. If you are skipping this step, and start marinating and frying the chicken, the cold chicken would reduce the temperature of the cooking oil, affecting the cooking time and results in uneven cooking.

Not Soaking

See, a nice soaking in buttermilk can make the difference in a lacklustre, texture, moist, and juicy chicken. You won’t have much time for soaking. But, if you want to make the bird super moist and juicy, then a nice dip in seasoned buttermilk for 4 hours is advisable. If you could spare a few hours, it won’t hurt and is worth waiting. Just pour the buttermilk into a large bowl, submerge the chicken, and let it sit for a couple of hours or as long as overnight. It might seem like an unnecessary extra step, but the flavour rewards to be reaped by this simple process make it worth the added time.

Using Only Drumsticks

Yes, drumsticks are the most famous fried piece when it comes to fried or charcoal chicken Castle Hill. But, why not fry the whole bird? It will taste good. In addition to the drumsticks, you can fry all parts of the bird, including wings, thighs, and even the breasts.

Skipping Breading

Why you even want to try fried chicken if you are skipping breading? Breading is the crucial step in cooking fried chicken to attain the crispy texture in the outer layer. You would have your reasons for wanting to avoid the breading, especially if you are in a low-carb diet and eat healthier. But, breading is the key factor to the success of fried chicken. Not only does it help form the crispy crust on the outer layer and make it so crave-worthy, but it also helps seal in the moisture so that the chicken will be juicy. Hence, don’t skip breading.

Not Setting the Right Temperature

Frying too hot or too slow can make the chicken over dense, oil, and leaden. The skin won’t be crispy, and you can’t attain the texture. Make sure the temperature of the oil is steady and set to 350 degrees.

Craving for fried or Castle Hill charcoal chicken? Order now at Wishbone Rotisserie.

The author is a blogger and chef working one of the best restaurants in Castle Hill – Wishbone Rotisserie. It is a family owned restaurant that provides juicy, delicious, fried chicken and burgers along with salads. Visit https://wishbonechicken.com.au/ for more details about charcoal chicken Castle Hill.

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