How to warm the fried chicken in the right way
An executive chief gives us the reduction of how to warm the fried chicken properly so that it is not soggy.
Fried chicken Is loved by many and if you are in a restaurant, order or do it at home, you are obliged to haveLeftovers. How many times have you warmed the fried chicken the next day for lunch and found it like a little wet, pasty and ... not as attractive as it was just the day before? Probably more times you are ready to admit. So, what is the key to guaranteeing your day-two fried chicken tastes, as crunchy as during the first day?
Joseph Paulino, the executive chief ofWall Street Grill, gave us a helpful advice on how to warm the fried chicken so that it tastes as crisp and delicious as the first day you push your teeth.
What is the best way to warm the fried chicken breast?
"The best way to warm the fried chicken is to take out the chicken from the refrigerator, let it go into the temperature [room], then place it in a 350 degree oven for 8 minutes," says Paulino.
Keep in mind that this is how the chef suggests reheat a fried chicken breast; This does not apply to fried chicken drumsticks, wings and thighs. If you try to warm a handle of small fries chicken pieces, hit the time in the oven at 350 degrees from 10-15 minutes. Halfway to warming up, considerremoval Chicken wings or thighs to make sure each side becomes just as hot and also crisp!
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Do you have a fried chicken recipe?
Of course, you can not have great fries chicken remains without a delicious recipe from the beginning. Paulino shares a recipe for the frying of chicken thighs and batchsticks. And for the fried chicken taste without the mess, you can also make aBaked fried chicken recipe, too much!
Ingredients
6 chicken thighs
6 Chicken Battrums
3 cups of buttermilk
1/2 cup of hot buffalo sauce (optional)
2 teaspoons of salt
1 teaspoon pepper
For the dredging mixture:
3 cups of all-purpose flour
1/2 cup of cornstarch
1 tablespoon salt
1 tablespoon of paprika
2 teaspoons of onion powder
2 teaspoons of garlic powder
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 teaspoon of white pepper
1 Cayenne pepper teaspoon
1 liter vegetable oil for frying
Instructions
- In a large mixing bowl, whisk the buttermilk, hot sauce (optional, for extra flavor), salt and pepper. Add to chicken pieces. Cover the bowl with plastic wrap and refrigerate for four hours.
- When ready to cook, pour the vegetable oil into a skillet until about 3/4 inches deep. Heat at 350 degrees.
- Prepare the panning by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika and salt in a bag plastic clings with gallon size or a shallow dish. Mix thoroughly.
- By working one at a time, remove the chicken pieces from the baby stuffers. Shake it gently to remove the excess. Place it in the basket mix and wraze thoroughly. Press the excess.
- Place the breaded chicken in 350 degree oil. Fry three or four pieces at a time. The chicken will fall the temperature of the oil, so keep it as close to 350 degrees as possible. Fry each room for 14 minutes, turning each piece about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
- Remove oil and place on paper towels. Let them rest for at least 10 minutes.
