Re: Frying chicken - To cover or not to cover? That is the question.
- From: Marcella Peek <marcella@xxxxxxxxxxxxxx>
- Date: Fri, 15 Sep 2006 07:11:52 -0700
My favorite fried chicken recipe is from an old California Culinary
School cookbook.
The prepared chicken pieces are placed in the skillet, pan covered and
cooked. Then the pieces are turned and finish cooking with the lid off.
The chicken is juicy and the crust is crispy.
marcella
In article <2u5kg2hdlnan7srsslengc9pvc2hgk63eg@xxxxxxx>,
Abe <noone@xxxxxxxxxxx> wrote:
Some recipes call for the following general process, while other just.
say fry in an open skillet without covering at all. Any opinions on
which works better? Supposedly the 10 minutes of covering helps to
cook the interior without overcooking the exterior.
PLACE each dusted piece in the skillet, skin-side down. Adjust heat if
necessary so that it bubbles up, then fries steadily but not too fast.
Cook about 10 minutes.
TURN pieces and cook 5 minutes longer. Cover skillet, reduce heat
slightly, and continue to cook about 10 minutes.
REMOVE lid, turn chicken pieces and cook until brown. Remove from fat
and drain on paper towels or a clean paper bag.
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