Monday, May 21, 2012

Flash Fried Chicken



Flash Fried Chicken is one of the best cooking methods I have discovered in the cookbook, "Now Eat This! Diet" by Rocco Dispirito.  Rocco explains that he created this method to reduce the fat in traditional fried chicken recipes by first boiling the chicken in its broth and then flash frying the coated pieces in vegetable oil.

There are a few pros to this method:

  • use less oil since you will only need to fry the outer coating of the chicken
  • no more second guessing if the chicken is fully cooked inside and out since it will be precooked
  • less likely to overcook the chicken in the frying process
  • can experiment with flavoring the broth to add different flavors to chicken.
The recipe shared below is close to the recipe Rocco provides in his book with some minor alterations.

Servings: 3-4
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

2 Cups Chicken Broth
6 piece Chicken Legs & Thighs
2 Cups Vegetable Oil
3/4 Cup Flour
1 teaspoon Cayenne Pepper
1 teaspoon Curry Powder
1/4 Cup Cornmeal
Salt & Pepper
1 Cup Buttermilk

Step 1: Pre-Cooking the Chicken: In a large pot, bring 2 cups chicken broth to a boil.  Reduce to medium high and add chicken to the broth.  Cover and cook for 12-15 minutes or until the chicken is fully cooked.  Remove chicken from the broth and set aside to cool for 10 minutes.

Step 2: Coating and Flash Frying the Chicken: Add flour, cornmeal and salt & pepper to taste to a medium size bowl -- stir ingredients until well combined.  Pour the buttermilk into a separate bowl.  In a large skillet, heat 2 cups vegetable oil to medium high. Coating one chicken piece at a time, dip the chicken into the buttermilk to coat all sides.  Then dredge the chicken into the flour and cornmeal mixture until the chicken piece is fully covered.  Now add the chicken to hot vegetable to fry.  Turn the chicken over in the oil as needed to make sure all sides fry to a crisp.  Since the chicken is already fully cooked, the frying process should only take 20 to 30 seconds. Removed the fried chicken from the skillet and set aside on a plate to cool.  Repeat the dipping, dredging and frying process for each chicken piece.

Tip: Experiment with using different coating options. Create your own combination of flour and spices or try using ready made products such as combining flour and your favorite grocery brand Italian seasoned breadcrumbs such as Progresso.  One of my  favorite grocery brand mixes for chicken is Sylvia's Crispy Fried Chicken Mix.

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