Tuesday, September 19, 2017

Fried Chicken Induction Style

Healthy cooking and maximizing flavor is a simple matter of understanding the chemistry and physics of proper food preparation. When chicken
is deep fried in oil, the outer surface is seared (caramelized) and the pores are closed, drawing the natural salts and sugars to the surface of the meat maximizing flavor. The meat within is then steamed to perfection in its own natural juices.
Sound simple? There’s more to learn... The cooking 
oil and the cooking temperature when frying is critical. Fried chicken, French fries, even donuts, fry best at 360˚F (182˚C). Hotter than 370˚F the food will burn. Cooler than 350˚F it will not cook thoroughly and the chicken will be greasy.
It should be noted, regardless of promotion, advertising and publicity, there is no such thing as a healthy oil. Oil is oil. All cooking and salad oils contain 14g of fat per tablespoons, 120 calories and no minerals or vitamins. When selecting an oil for frying all you need to know is the oil smoke point. For example; the ever popular coconut, sesame, canola, and soy oils all have a smoke point of less than 350˚F (177˚C). On the other hand extra virgin olive oil, grape seed, and peanut oil have a smoke point in excess of 370˚F.
The ideal oils for deep frying foods are; 1) pure golden olive oil (not the green stuff, 2) lard, and 3) vegetable shortening (Crisco)
Fried Chicken Induction Style
EQUIPMENT: 5 quart mixing bowl, NuWave PIC Flex induction cooker13" French skillet.
PREPARATION TIME: 1 hour – serves 2 to 4
1½ to 2 pounds bone-in chicken pieces (breasts, thighs and drumsticks)
1 cup all-purpose flour
3 teaspoons poultry seasoning of paprika
3 teaspoons dried basil or marjoram
1 teaspoon garlic powder
1 teaspoon Kosher or sea salt
1 teaspoons fresh grates black pepper or white pepper
½ teaspoon cayenne pepper (optional)
7 cups pure golden olive oil, lard or Crisco
Sauce for dipping (optional)
Combine the flour and spices in the 5-quart covered mixing bowl? Cover and shake to evenly combine ingredients. 
Place the 13 inch (3½ quart) French skillet on the induction cooker, add the oil and set the temperature to 360˚F (182˚C). Heat for 10-12 minutes, until oil reaches temperature. 
Add the chicken to the seasoned flour a few pieces at a time, cover, shake the mixing bowl to coat the chicken.
Place the chicken in the hot oil and fry 10-12 minutes per side. Cook chicken until internal temperature reach 160-170˚F. 
Tip: Be careful not to overcrowd the pan. If necessary, fry in two or three batches. 
To serve; top with Sauce Supreme, or serve with BBQ sauce, or honey and yellow mustard mixed with soy sauce.

Why All-Clad Stainless Steel 13" Skillet?
The All-Clad Stainless 41135 13-inch French Skillet features a large surface area and round sides that hold in heat and liquids while preventing splattering, making the pan ideal for searing, browning and pan frying a wide range of foods, including eggs and meats. The round sides allow for large quantities of food to be easily flipped, and facilitates easy basting while cooking, yielding superb results full of flavor and color. All-Clad’s Stainless 3-ply cookware features a thick-gauge aluminum core that attracts heat fast, while the addition of stainless steel ensures even heat distribution for consistent results across the entire cooking surface, all the way to the rim. Even more, its stainless-steel interior with a starburst finish offers natural stick resistance, letting you know when food is ready to release, and it won’t react with ingredients, so there’s no risk of food picking up a metallic taste. Made in the USA, this stainless-steel cookware offers warp-resistant strength and dishwasher-safe convenience, plus it can be used on any cooktop, including induction. Discover what it means to cook with All-Clad’s most popular cookware collection–All-Clad Stainless is a classic choice for anyone who loves to cook.

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