Frying

That golden delicious treat from your favorite chicken place. Crisp outside, tender juicy inside,

this fried chicken is special. Frying is actually a dry heat application,because the oil

molecules remain so close together it is difficult to separate them. That is probably

why it sticks to whatever it hits and seemingly impossible to clean up. The oil being

so hot and surrounding the product sears the outside and keeps juices and flavors

inside.

 

We will cover 3 topics for frying:

1. The difference between pan frying and deep frying

2. Here we will look at proper frying procedure

3. What oil to use

 

1. The difference between pan frying and deep frying. Pan frying or sautéing is done with a small

amount of oil where “frying” is thought of as deep frying where the item is

surrounded by hot fat. They are similar, pan frying results in caramelized coated

surface. Deep fried items are most often breaded in some fashion, where sauteed

items don't necessarily need to be.

 

2. Proper frying procedure:

a. properly breaded

 

Basic fry breading procedure:

Prepare your product. Rinsed, sliced or marinated. etc

1.To bread you need to dip your product in seasoned flour first.

 

2.Then you need to dip your product in Egg wash (whole eggs beaten)

 

3.Then you need to dip the same product in seasoned seasoned flour with

baking powder.

 

Uses: fried chicken, onion rings,

Variations: use fine ground corn flour, clam fry mixture, bread crumbs, panko bread

crumbs, corn flakes in place of the

Marinate chicken & onion rings, in buttermilk before you dust in

flour, egg, flour

 

 

b. Correct temperature to cook at:

Fish - 320 degrees

Chicken - 360 degrees

French fries - 375 degrees

Onion rings - 375 degrees


c. Season coating - you should season with salt immediately after frying an item

 

d. Never cover a fried item, it traps steam, which then softens the crisp crust.

 

e. Serve the item immediately for best product (don't prepare an item for next

day use)

 

3. What oil to use - choose the oil best suited for you, stay away from olive oil.

3 identifying features to choose your oil:

refined or unrefined - you should always use refined oil

type of oil - is determined by what the oil is made from

smoking point - smoking point determines how hot you can

heat an oil to before it begins to vaporize. The

smoke point determines how you can cook in it.

 

Oil Name

Available

Refined

Sm. Point

fahr/celcius

Canola Yes 470 f/ 240 c
Corn oil Yes 450 f/ 232 c
Olive oil Extra Virgin 375 f/ 191 c
Peanut oil Yes 450 f/ 232 c
Safflower Yes 510 f/ 266 c
Soybean Yes 450 f/ 232 c
Sunflower Yes 450 f/ 232 c

 

Fried Chicken: serves 4

1 whole fryer chicken cut in 1/8's

3 cups flour,

1/2 tsp.dry mustard

3 eggs whole, whisked

1 tsp.baking soda

1/8 tsp. garlic powder

salt and pepper

1/2 cup milk

1. Combine dry ingredients

2. Split flour mixture into two portions

3. Combine eggs, and milk

4. Dip Chicken in flour, then eggs, then flour, lay on cookie sheet

5. Fry at 365 degrees until chicken reaches 165 degree f.

 

Variations: marinate chicken in buttermilk first, add chili powder and lime juice to egg

mixture

Onion Rings:

1 spanish onion, sliced into 1/4 to 1/2 inch rings

1 cup buttermilk

1 cup seasoned flour

salt and pepper

 

1. Soak onion rings in buttermilk

2. Dredge in seasoned flour

3. Fry at 375 degrees for 2 - 3 minutes or until golden color

4. salt, serve

Chicken Fried Steak:

8 ea. 2 in. X 3 in. X 1/4 in thick, top round beef

1 cup flour, seasoned

3 eggs whole, whisked

1/2 cup buttermilk

2 cups panko bread crumbs, or seasoned br. crumbs

 

1. Basic breading procedure: flour, egg, bread crumbs,

2. Fry at 360 for 3 - 5 minutes.

3. Serve immediately with cream sauce