What are the best tips for frying chicken thighs?
chicken thighs are a good choice for frying and often produce a richer product of juicers than other slices. They are also more economical and are great when you cook for a large number of people. There are a number of tips that you can use in frying chicken thighs to help you get the best result, including how to prepare chicken and how to cook.
When frying chicken thighs, leave the bones inside. If you want richer fried chicken, leave the skin on the meat. For some people, however, it can be too rich and high calories, so you can also remove the skin before cooking for a slimmer product. If you want to get especially juicy thighs, you can leave the chicken for several hours or overnight in the brine. It is also always better to taste the meat and the coating, because it increases the final taste.
No matter how you prepare meat, frying chicken thighs always requires the chicken to have a coating to protect the meat and to keep it and keep it and keep it and keep it and keep it to keep it and afterIt could maintain and help it to maintain and keep it and keep it and keep it and keep it and keep it and keep it to keep and keep it and keep it and keep it to keep it and help it and help it and help it and keep it and keep it. And keep it to keep Jehovast. Use anything you prefer because they tend to work best according to personal taste. In general, most recipes require two or three layers - seasoned flour, wet drop of such an egg or buttermilk and sometimes another dry coat such as seasoned breadcrumbs. Experiment with several different recipes and find out which you prefer. Make sure you inhabited any coating you use well.
Before cooking, let everything arrange. To help reduce the rush, you can first paralyze and dough your chicken and then let it rest briefly. This reduces the amount of meals you have on the go, and also allows chicken to absorb more spices. When frying chicken thighs, use oil that is not very flavored and has a high smoking point, such as peanut oil, shortening vegetables or even lard. If possible, make sure you use clean and fresh oil used oil can transfer undesirable flavors to your chicken.
You can use frying shallow or deep fats to fry chicken thighs. If you have shallow frying, use a cast iron pan to create good, even heat and insert enough oil to cover your thighs halfway. For both methods, make sure the oil is very hot; Otherwise, the chicken takes longer cooking and can be greasy or wet. To insert the chicken use pliers or slot and remove from the fryer - and build wellSo, so you don't break oil and burn.
with shallow frying put the chicken down on the skin because it gives you the strictest result. Both methods of frying chicken thighs require you to cook portions in small doses; The overfill reduces the oil temperature. Fry the meat until it is golden brown and has an internal temperature of approximately 165 degrees Fahrenheit (75 degrees Celsius), which you can try using the thermometer of meat. As soon as it is cooked, the make sure you will release the chicken on the stand or paper to prevent it from becoming too greasy.