LCBO Food & Drink Summer 2017

BASICS  GUIDE TO FRIED CHICKEN

MOISTEN THE CHICKEN

Tender, juicy meat with layers of seasoning is imperative to fabu- lous fried chicken. Along with using good-quality chicken, here’s how to achieve it. BR INING Boldly seasoned salt-sugar liquid brine infuses chicken with mois- ture and flavour. Immerse chicken pieces; refrigerate for 18 to 24 hours. Drain, rinse and pat chicken dry. MAR INAT ING Using buttermilk as a marinade after, or instead of, brining adds tang and tenderizes. Use it plain, or add heat and spices. Immerse and refrigerate for 8 to 24 hours. SALT- RUB A dry salt and spice rub generously coating the chicken is another op- tion; cover and refrigerate for about 24 hours, then wet dip and coat. SP I R I TS FOR CR I SP INESS Add a splash of vodka or other spirit to marinade or wet dip for extra crispiness.

COAT THE CHICKEN

Nut-brown, shatteringly crispy coating is the final goal. There are many theories on how to achieve that. Typically the chicken is dipped in wet ingredients (the wet dip), then in a dry coating. Most often chicken is coated raw but some cooks bake or sous vide the chicken before coating to shorten frying time.    Buttermilk marinade can function as your wet dip, too; drain off excess and go straight to the dry coating. Some recipes include egg, which thickens the wet dip and encourages more dry coating to cling, while others include beer to add another dimension of flavour and crispiness.

   Flour is most typical for dry coating. Add crushed cereal, bread crumbs or cornmeal to vary crunchiness. Adding cornstarch and/or baking powder provides delicate crispiness. To get a craggy, extra-crunchy texture, add a couple of spoons of wet dip to the dry coat- ing mixture.    Add just a few chicken pieces at a time to dry coating for even coverage. Toss dipped chicken with dry coating in a paper or plastic bag or toss in a large bowl and hand-pat it on. Place coated pieces on a rack set over a baking sheet and let stand 30 minutes to help the coating adhere.

SAFETY TIPS When frying, be attentive! Never leave hot oil unat- tended; have a large metal lid or baking sheet at hand and a large container of baking soda to smother any fire; an oil-rated fire extinguisher should be close by.    It’s never safe to par cook poultry or meat, then hold. To make ahead, cook chicken thoroughly, chill it quickly, then reheat before serving.

58  FOOD & DRI NK SUMMER 2017