Frying Chicken Without Boiling
Introduction
Fast chicken is a favorite dish enjoyed by many people in the entire world. Most people would go for a dish that they present with crispy skin and juicy meat. For most traditional dishes, the chicken is first boiled before being deep fried so that it is cook from inside. But, there is a point to be noted that frying the chicken without boiling it is as crisp as well as gives a good flavour as boiling it. This method takes slightly more time, however the meat can be less chewy and have an enhanced vibrant taste.
In this article we’ll show you how to fry your chicken without boiling it and explain you step by step how to prepare the best crispy fried chicken. Whether you’re a professional chef or a rookie who just started cooking, you will find a lot of helpful techniques in this guide in order to get that delicious dish.
Table of Contents
- Ingredients
- Tools You Will Need
- Safety Precautions
- Step-by-Step Guide to Frying Chicken Without Boiling
- Preparing the Chicken
- Seasoning the Chicken
- Coating the Chicken
- Frying the Chicken
- Encouragement and Tips for First-Timers
- Additional Tips for Perfect Fried Chicken
- Common Mistakes and How to Avoid Them
- Conclusion
Ingredients
To fry chicken without boiling it, you'll need the following ingredients:
- 4-6 chicken pieces (drumsticks, thighs, wings, or breasts)
- 2 cups of all-purpose flour
- 1 cup of buttermilk (optional, for extra tenderness)
- 1-2 large eggs (for coating)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika (optional for added flavor)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper (for those who like a spicy kick)
- Cooking oil (vegetable oil, canola oil, or peanut oil)
Optional:-
- A pinch of dried herbs like thyme or oregano for extra flavor.
Tools You Will Need
- Deep frying pan or cast-iron skillet
- Tongs or slotted spoon
- Meat thermometer (optional, but recommended for accuracy)
- Paper towels for draining
- Mixing bowls for the batter and flour
It is possible to fry chicken without boiling thus it is recommended that appropriate procedures are followed. Here are some key safety tips to ensure a smooth cooking experience:
- Be Cautious with Hot Oil: Hot oil can easily spill on the skin and can cause severe skin burn. When adding the chicken back to the oil, make sure it is done gently; you should never use a ladle to put the chicken into hot oil; instead, use tongs or a slotted spoon. Do not touch the face and hands when frying the foods in the oil.
- Maintain Oil Temperature: Make sure that the temperature of the oil does not exceed a range of 350°F- 375°F. If the oil is too hot, it will burn the coating; if it’s too cold, the chicken will be greasy.
- Avoid Water Contact: Do not allow water to come into contact with hot oil because it will splash the oil all over. Dry chickens with pieces of cloth before frying to avoid accumulation of too much moisture.
- Fire Safety: It’s important to protect oneself when frying with oil: thus, having a fire extinguisher around is recommended. In case of fire experience in a pan do not use water to put the fire off as it will only spread the fire. However, use a fire extinguisher, or cover the pan with the lid to put off the fire and minimize its spread.
When you are working with chicken, the first step is to wash all your chicken pieces. If you’re using pieces of the bone-in (which are advised for this approach), amass with paper towel. Washing is therefore important because this also makes the coating set and also prevents oil flying during frying.
Sprinkle lots of seasoning over the chicken comprising salt, pepper, garlic powder and onion powder. Some other spices which can be added include cayenne pepper and or paprika based on the customer’s preference. Some people will add the chicken to buttermilk and seasoner and allow it to sit for 2-4 hours or even overnight. This makes it even more tender and flavorful but it’s not necessary to do so.
In one large bowl combine the flour and other desired spices such as smoky paprika, garlic powder, onion powder and half a teaspoon of salt. In another bowl beat the eggs. To make the batter lighter you can add one tablespoon of water or buttermilk to the eggs.
Coat each piece of chicken in the beaten egg, make sure they are well coated, then dip them into the flour. Rub the flour into chicken until a thick and even layer of flour is formed over the chicken. Do the same for each piece of chicken As much as possible, use the same set of ingredients to avoid cross contamination. To get added savings and achieve a more substantial coating that will make for a prominently crispy crust, you will need to apply the egg wash and flour twice.
Pour half cup of oil in a large pan or flat frying pan with a handle on medium heat. The oil should be about the thickness of the side of a coin. After preheating the oil to about 350°F you can then put the chicken pieces into the pan. Do not overcrowd the pan because this cools the oil and causes the chicken to be oily.
If the chicken is in portions it may be necessary to fry them in portions. It takes about 10-15 minutes each side for the chicken depending on the size of the chicken pieces to be cooked. The bone in chicken may require slightly longer time to cook. Make sure to read the internal temperature of the meat in order to reach 165°F (75°C).
When each batch is done, take it out with the tongs, put it over a paper towel-lined dish allowing the extra oil to drain.
To fry chicken none boil might sound like a big challenge initially but with some understanding it is very easy. It’s important not to get discouraged if the first few tries aren’t ideal since practice truly makes a perfect meal and enjoyed, juicy crunchy chicken is within reach.
- To make sure the chicken is well cooked check it’s internal temperature using a meat thermometer. This takes out any uncertainties and guarantee the preparation of the chicken to the right perfection.
- If you don’t own a thermometer, just believe that it takes about 10-15 minutes on every side until the crust becomes crispy and golden brown.
- Just like any other frying process, I want to reiterate that do not hurry up the process. As for the chicken, just stick to oil’s heat and do not turn the chicken burgers too soon. Wait for it to have a skin before flipping it over.
- Season the flour mixture well: The coating that adheres to chicken pieces in the fry bath is where most of the flavor for fried chicken comes from, so skip liberal seasoning here will be detrimental. To any of the recipes, you can then add your preferred spices or herbs to enhance the flavor.
- Rest the chicken before frying: Here, what the chicken is dipped or coated with flour should be allowed to counter for about 10-15 minutes. This helps set the coating; which in turn will stick to the meat when deep fried.
- Test the oil temperature: If you do not have a thermometer, you may just want to skim a small piece of bread or batter in the oil. When it boils or for special cooking, if it pops and floats to the surface, then it's ready for cooking.
- Use the right oil: To fry, one should use oil that have high smoke point including peanut oil, canola oil or vegetable oil. All these oils do not bum at high temperature despite the fact that they are flammable.
- Overcrowding the Pan: This is because overcrowding the fryer decreases the heat of the oil, which mean the chicken steams not fries, and we all don’t want that, do we? Deep fry in batches and keep the oil-heating temperature for that crispy surface.
- Turning the Chicken Too Soon: If they are flipped before a crust has a chance to form than the crust will stick to the pan and the chicken will be uneven. This means the chicken will cook for some time then you turn it to the other side where the cooking will continue.
- Not Draining Properly: Chen says draining chicken on serving plates lined with paper towels or wire racks to served chicken retain its crispiness. Do not over crowd the chicken in the dish due to this, it may make the coating moist.
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