The Secret to Making Juicy & Crispy Fried Chicken!
Making juicy & crispy fried chicken is not difficult, because you can use the deep fry technique with twice frying method. This technique is commonly used by restaurants in the middle up scale and the result of the fried chicken’s texture is crispy on the outside and juicy on the inside. Check out the tips and tricks below:
1. First, cook the chicken using oil with the temperature of ±160˚C for 8 – 10 minutes (adjusting to the weight of the meat), then let it rest for ±2 minutes. It is intended to:
- Cooks & maintains the water content of chicken meat (keeping the juiciness of the chicken meet)
- Maximizes water evaporation on the outside of the meat but still maintains the color (not too brown).
2. Second, cook the chicken using a high temperature of oil (±190˚C) for 2 – 3 minutes (adjusting to the weight of the meat) with the aim of making the outside texture of the chicken meat crispy with a golden brown color.
Why does the outside become crunchy ? Let's discuss the explanation below.
Technically, if we use the once frying method, the water content in the chicken skin will remain, making the texture not so crispy. Meanwhile, by doing the twice frying method, the evaporation will take place optimally (because of the resting process), hence after the second stage of cooking, the outside of the meat is crispier.
Easy, right? Follow the tips above and make the best fried chicken to provide a memorable experience for consumers!
