Fried Chicken

Fried Chicken

Who doesn’t love fried chicken?  It is a southern food staple that many of us would love to master.  Our Chef fried drumsticks and thighs and and it was C’EST BON! I want to share with you some of his secrets. 

This isn’t you regular KFC kind of chicken.  This is true, crispy, deep-fried chicken that is golden to perfection and as moist as it can be on the inside.  I normally don’t eat fried chicken, but if it’s homemade and scrumptious like it was yesterday, then give me more! The key to cooking the perfect fried chicken is to follow these key steps:

1.)  Prepare the chicken by soaking it in buttermilk with all of its seasonings.  Refrigerate overnight.
2.)  Season the flour with half of the same ingredients from the buttermilk mixture.
3.)  Shake off excess buttermilk and dip into the flour. Once all chicken has been floured, add an additional coat of flour to ensure dryness and that it will be crispy.
4.)  Cook the chicken in a deep fryer set at 275 degrees.  The key here is:  the larger the product, the lower the temperature.  When frying small chicken tenderloins (fingers), bump the temperature up to 350 degrees.
5.)  Fry the larger pieces of chicken for 10-12 minutes.
6.)  Remove and drain on a rack placed over  a large sheet pan.
7.)  Season immediately by sprinkling salt evenly onto the chickens.
8.)  Set chicken in a warm oven on low heat or under a heating lamp for excess oil to drip.  This keeps the chicken’s crust hard and crispy and the chicken will not be soggy.

Not only did we have crispy, delicious fried chicken, but Chef also taught us how to make homemade shoestring potatoes.  In French, shoestring potatoes are called pomme paille. To perform a pommel paille cut, the potato cut should be 1/16th” of a plank cut and then thinly julienned from there.  If you were to use any vegetable besides a potato, it would then be referred to as a petite julienne, and not pommel paille.

It’s so fun to learn all of the French terminology when cooking because cooking originated in France and it is a huge part of the French culture.  Le Cordon Bleu Culinary School was founded in Paris in 1895.  It is my dream to visit Paris one day and maybe even dabble into their food industry.  You never know?!

 

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