The Secret to Crispy Fried Chicken Batter

The chicken is one of the tastes that are most enhanced using a fry pan, weather pan frying or deep-frying, the chicken- if done correctly, chicken will always have the best results when cooked in oil.

Frying has the ability, if done correctly to turn the coating into a tasty addition yet, at the same time, enable the chicken to cook in its own juices and become tender and delicious.

What you need to make certain when frying is that the oil is hot enough- if the chicken is put into boiling oil the heat of the oil turns the juices of the chicken into a powerful steam pushing out from the chicken, that steam is what in actual fact cooks the chicken (that is why fried chicken is so tasty) at the same time the oil is prevented from penetrating the chicken and only fries the batter into a crisp coat that adds spice and flavor.

The rules are almost the same for all pieces in the chicken:
The center parts (that have the longer, thicker muscles and slightly whiter meat) have less natural juices and dry out faster.

Chicken thighs, drumsticks have a slightly softer, browner meat and a succulent taste (wings are an exception to both groups, they have darker meat but are so thin they must be fried quickly to avoid drying out)

When frying a chicken it should really be sliced into the different parts (whole stuffed chickens are best in the oven, food generally doesn't fry uniformly when different sizes of pieces are cooked at once). The larger breast pieces are best fried when separated from the bones and skin, whereas the legs (drumsticks) and thighs are best when left with their bones (skin is optional as it is tasty to some, unappealing to others and has a high fat content that should be taken into account).

All chicken pieces are better when covered up before pan-fried or deep fried. Unlike beef that has the ability to close inside all juices when on a heat source (grill, pan, or cast Iron skillet) the chicken meat doesn't have the same ability, and it loses moisture and dries up. If there is a coating (batter or other) the oil remains on the outside while the chicken cooks in the steam formed from its own juices- so the fried chicken doesn't lose neither the moisture nor the flavor.

Two quick recipes for either type of chicken meat, and a SECRET revealed in each one:

The chicken thighs, drumsticks and wings should be covered in a softer batter and deep fried:
The secret for the batter is to dip the chicken parts into Yogurt! a simple sour yogurt (it adds moisture, while softening the meat and enriches the taste) leave it in the Yogurt for 30 minutes, then roll it in a mixture of seasoned bread crumbs and gently put into deep hot oil until golden, make sure you take out immediately when ready and soak off all excess fat (another tip is not to fry too many pieces at the same time, they need room to properly fry).

The chicken breast and back-the "Schnitzel Oriental":
The chicken breast should be cleaned from bones and skins and cut into slices 0.2 inch high (0.5 centimeter) than put dipped into scrambled egg (a small secret is to add milk and half a teaspoon of mustard into the egg batter for extra taste!) and dip into a seasoned mix of breadcrumbs. The secret to the breadcrumbs is to use Oriental seasoning-Turmeric, Cumin, Dried Garlic, Curry powder, Dharma Masala, and for the brave- Sambar Powder. Fry in a flat pan in boiling oil (the level of the oil should reach half the height of the chicken fillets) when Gold on the bottom flip over and when golden on both take out and soak excess oil onto a paper towel. These are just as good if frozen and reheated at a later date (even in a microwave) so you can make a large batch that will last a long time. Note that these spices make the "Schnitzel" a darker Golden shade so make sure they are ready before removing them from the oil.

Enjoy!
Michelle Blu

By Michelle Blu, writer and editor http://friedpan.com/
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The Chicken or the Egg: Not What Came First, But What Will Make You Sick First

Which came first, the chicken or the egg? It doesn't really matter, but can bacteria be transferred vertically from the hen to the egg and then infect humans? That's the real question! The Centers for Disease Control and Prevention (CDC) estimate that salmonella and campylobacter infect 3.4 million Americans, sending 25,000 to hospitals and killing 500 people each year. Most cases derive from under cooked food and unsafe food handling.

Salmonella are bacteria that are commonly found in the intestinal tracts of animals. The handling of live baby chicks is one cause of multiple outbreaks of salmonellosis in small children. Avoiding contact with feces and carefully washing hands with soap and water after handling chicks and hens and avoiding hand-to-mouth contact can reduce this risk.

E. coli is usually found in the digestive system of healthy humans and animals. The pathogen is transmitted through fecal matter. If you stay away from the chicken poop you typically would not contract E.coli from a live bird, but rather the meat becomes infected through the slaughtering process.

Avian influenza is spread through the saliva, nasal secretions and feces of infected birds. The infection is not transmitted from hen to egg and chicks are not born with Avian Influenza. Most cases of bird flu infection in humans are the result of contact with infected poultry or contaminated surfaces.

Encephalitis is transmitted through the bite of an infected mosquito. For a chicken to become infected the bird must be exposed to infected mosquitoes and be bitten by an infected mosquito. There is no evidence that the virus is transmitted to the embryo in the egg or that new-hatched chicks transmit the virus to humans, or humans contract the condition from an infected hen.

The inside of an egg was once considered almost sterile. But, recent studies have shown that the bacterium Salmonella has been found inside a small number of eggs. If you eat an infected egg as long as it was cooked properly and served immediately you will not even know it. However if the egg was not cooked thoroughly or after preparation it was left at room temperature then the bacteria will grow and will lead to foodborne illness if consumed.

Most eggs are not contaminated from the hen, but can become contaminated through their porous shell. Bacteria if it is present in the soil or on hands can penetrate an old or cracked shell. The bacterium most likely gets in the egg white but is unable to grow due to lack of nutrients. As an egg ages, however the white thins and the yolk membrane weakens. This makes it possible for the bacteria to reach the nutrient dense yolk where it can grow if the egg is kept at warm temperatures. In some cases an egg is not contaminated when you buy it, but it can become contaminated from improper handling, such as with unclean hands and kitchen equipment.

Eggs must always be cooked thoroughly. Seventy-five percent of all cases of salmonella have been linked to foods containing raw or undercooked eggs. Be sure to cook eggs 'til the yolks are firm and never runny. Never use raw eggs in homemade salad dressings or mayonnaise, cookie dough or any other recipes.

Handling Tips

Handling the Bird

Wash your hands with soap and water immediately after touching live poultry or anything in the area where they live and roam.Adults should supervise children at all times around live poultry.Do not eat or drink in the area where the birds live or roam.Clean equipment and materials associated with raising poultry outside the house, not inside.

Handling Poultry

Cook poultry thoroughly. Chicken should be cooked to an internal temperature of 165 degrees.Prevent raw chicken or its juices from touching other food.Wash your hands, all work surfaces and utensils with soap and water immediately after they have been in contact with raw meat or poultry.Store chicken at 40 degrees or below. Freeze it if you won' use it for a couple of days.Don' return cooked chicken to the same plate that had the raw chicken.Refrigerate or freeze leftovers within two hours of cooking.

Handling Eggs

Wash all eggs that are not commercially raised.

Refrigerate eggs at 45 degrees or below. Keep them in the coldest part of the refrigerator and not the door. The temperature fluctuates on the door and can lead to bacteria growth. Eggs can be stored for 3-5 weeks from the day they are refrigerated. Never freeze eggs in the shell.

Prevent the spread of bacteria by starting with a clean area and clean utensils. Also watch out for cross-contamination.

Cook eggs thoroughly to destroy bacteria. Make sure the yolks are firm and never runny. Be sure to cook foods that contain eggs thoroughly, such as French toast and quiches.

At a party or outdoor setting, be sure to keep items with eggs out of the heat and ideally at a temperature below 40 degrees or above 140 degrees for hot foods. This will prevent bacteria from growing.

If you experience any symptoms of foodborne illness use iTriageHealth.com to help locate an urgent care or retail clinic near you.

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Useful Tips For Cooking Chicken

Chicken is a lot of fun to cook with because it is one of the most versatile ingredients out there. When it comes to chicken meat, one of the main dangers is the risk of salmonella. That's why you want to make sure that your chicken is fully cooked before you eat them. Different cooking method will require different cooking time. For example, grilling chicken thighs will take about ten minutes.

On the other hand, if you want to bake chicken breasts, you will need to set the oven to at least 160 degree Fahrenheit. You can also bake frozen chicken in an oven though the cooking time will usually be 50% longer than usual. Using this cooking method, the easiest way to tell when your chicken is done is when the skin is perfectly crisp and golden and the the white meat inside tender and juicy and no pink is showing. For boneless chicken breasts, the cooking time is usually shorter when compare to chicken with bones.

There are a number of cooking equipments you can use while cooking a chicken. If you want a healthy and good-tasting home meal, just cook your chicken dishes in a slow cooker. In fact, whole poultry is great for pot roasting in a slow cooker. When you bite into it, you are in for a treat because it is going to be so moist and juicy that your family is going to beg you for more.

If you want another way to cook a whole chicken, why not try grilling it on indirect heat. You can also cook a whole chicken under a broiler for a very different taste. Cooking fried chicken breasts is also quite simple if you know the right steps and techniques.

If you have a pressure cooker, that's even better. Be sure to secure the cover of your pressure cooker and turn down to a simmer until you're sure that the chicken is fully cooked. Alternatively, if you want something healthier, you can make hearty chicken soup in a slow cooker to warm you up on those cold nights.

If you find that the natural flavor of the chicken is not enough to stir your appetite, you can always season them with pepper and salt. To check whether your chicken is fully cooked, you can use a digital meat thermometer to ensure that your meal is fully and safely cooked.

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