Angela blogs at Life Out Loudest. She is a wife and mom to one little boy and two fur babies. She believes, ” life is colorful which means things get messy! Where’s the fun when you color within the lines?!”. How I love that train of thought! She is also a corporate marketing exec turned SAHM / blogger. Her blog is full of cute / fun ideas along with tales of new mommyhood.
Welcome Angela!
Hey Y’all,
So the Texas State Fair, which is
all about frying everything from Oreo cookies to butter, is coming to a close.
Our poor mascot Big Tex even got accidentally fried this year. In memory of our
beloved Big Tex, I thought today would be a great day to pay homage to him by
offering a lesson in frying. Specifically, I am going to walk you through the
steps to fry chicken.
all about frying everything from Oreo cookies to butter, is coming to a close.
Our poor mascot Big Tex even got accidentally fried this year. In memory of our
beloved Big Tex, I thought today would be a great day to pay homage to him by
offering a lesson in frying. Specifically, I am going to walk you through the
steps to fry chicken.
You might be wondering, “What makes
me a ‘fry expert?’” Well, I have been frying since I was knee high to a duck’s
butt – and trust me, that was ages ago. If you have “fear of frying” (FOF),
these simple steps will help you conquer and master the art of frying chicken –
well anything really! So sit back, relax and enjoy this tutorial.
me a ‘fry expert?’” Well, I have been frying since I was knee high to a duck’s
butt – and trust me, that was ages ago. If you have “fear of frying” (FOF),
these simple steps will help you conquer and master the art of frying chicken –
well anything really! So sit back, relax and enjoy this tutorial.
Things you need:
Frying Pan
Mixing bowl
Oil catcher
Paper towels
Chicken (whatever you are frying)
Flour
Tongs
Spices
Step 1 – Get the Right Pot/Pan Size
It’s really important that you
understand how much of and the size of the something you plan on frying. For
instance, chicken wings will take up less space than pork chops. So when
picking out your pot/pan make sure the pot is big enough to fit your food with
no more than 3 batches and it’s tall enough to hold enough oil to cover most of
the food. It’s important that you don’t use the oil beyond 3-ish batches because
the oil might become “dirty”, meaning it’s no longer clear, which greatly
affects the quality of the fry.
understand how much of and the size of the something you plan on frying. For
instance, chicken wings will take up less space than pork chops. So when
picking out your pot/pan make sure the pot is big enough to fit your food with
no more than 3 batches and it’s tall enough to hold enough oil to cover most of
the food. It’s important that you don’t use the oil beyond 3-ish batches because
the oil might become “dirty”, meaning it’s no longer clear, which greatly
affects the quality of the fry.
Step 2 – Hot, Not Burning Oil
Heat your oil on MEDIUM heat. Not
high or low, but MEDIUM. This is critical. It might take a while, but getting your
oil to the right temperature on medium heat will ensure your chicken is
thoroughly cooked inside and out. If you are cooking on an electric stove, like
me, I place my dial on “5”. You will know when your oil is ready when you began
to see lines form in the oil and if you put a small sprinkle of batter in the
oil and it quickly fries vs. settling to the bottom of the pan.
high or low, but MEDIUM. This is critical. It might take a while, but getting your
oil to the right temperature on medium heat will ensure your chicken is
thoroughly cooked inside and out. If you are cooking on an electric stove, like
me, I place my dial on “5”. You will know when your oil is ready when you began
to see lines form in the oil and if you put a small sprinkle of batter in the
oil and it quickly fries vs. settling to the bottom of the pan.
Step 3 – Batter Time
So you can totally be creative here,
but there are four spices that if used in any combination of amounts will always
work. They are: Season All (it’s like a multi-purpose cleaner works on almost
everything), pepper, paprika, and garlic powder. First, take a healthy amount
of flour (see my pink bowl) and start with the Season All (be generous), then
add the other spices in the amounts you feel comfortable. The goal is to make
sure your flour is no longer pure white. You should be able to see a hint of
pink and specks of spices all throughout. If you see plain white flour you
haven’t seasoned enough. Place your item in the batter and be sure it is well
coated to ensure a crispy coating.
but there are four spices that if used in any combination of amounts will always
work. They are: Season All (it’s like a multi-purpose cleaner works on almost
everything), pepper, paprika, and garlic powder. First, take a healthy amount
of flour (see my pink bowl) and start with the Season All (be generous), then
add the other spices in the amounts you feel comfortable. The goal is to make
sure your flour is no longer pure white. You should be able to see a hint of
pink and specks of spices all throughout. If you see plain white flour you
haven’t seasoned enough. Place your item in the batter and be sure it is well
coated to ensure a crispy coating.
Step 4 – Place it in the Oil
Frying is like good wine; they both
need space to breathe. Be sure not to over crowd your food in the pan. Doing so
can negatively affect the outcome of your fry.
need space to breathe. Be sure not to over crowd your food in the pan. Doing so
can negatively affect the outcome of your fry.
Step 5 – Listen and Watch
OK so I’m not the expert on
meat temperatures so please be sure to check your food for proper temperatures.
However, I am an expert in the sounds of oil. I learned when frying
chicken or anything really the oil will tell you when it’s time to flip/it’s
done. When your oil is hot enough, your chicken will snap, crackle and pop,
giving a loud strong sizzle. When you hear the sizzle soften (not stop just
soften), it’s time to flip your food. When the sizzle softens again (after the
flip), the food is done.
meat temperatures so please be sure to check your food for proper temperatures.
However, I am an expert in the sounds of oil. I learned when frying
chicken or anything really the oil will tell you when it’s time to flip/it’s
done. When your oil is hot enough, your chicken will snap, crackle and pop,
giving a loud strong sizzle. When you hear the sizzle soften (not stop just
soften), it’s time to flip your food. When the sizzle softens again (after the
flip), the food is done.
Step 6 – Oil Catcher
Once you know your food is
completely cooked to your liking, you will need to take the food out of the oil
and sit it on paper towel for a moment to collect all the extra oil. Once that
is done you are ready to eat.
completely cooked to your liking, you will need to take the food out of the oil
and sit it on paper towel for a moment to collect all the extra oil. Once that
is done you are ready to eat.
hey there,
thanks so much for letting me guest post!