What kind of meat is better for fried chicken? Which part of the meat is suitable for fried chicken?

We all know that fried chicken is a common snack. It is tender and delicious, crispy, and tastes great. It is very popular among people. Many people fry chicken at home. Fried chicken has certain requirements, especially the choice of meat. So which part of the chicken is best for frying? Let's take a closer look!

Which part of the chicken is suitable for frying?

When frying chicken, you should choose chicken breast or large chicken drumsticks. Chicken breast has more meat when fried, and it tastes fresh, tender, delicious and crispy. Large chicken drumsticks also have more meat on them, and they are wrapped with bones, so they taste better when fried. If there is a chicken neck, it is recommended not to eat it, just throw it away.

When frying chicken, in addition to the whole chicken breast for frying chicken fillets, popcorn chicken can also be cut smaller. If you are frying chicken nuggets, try not to cut too small or too large. Moderately sized chicken chunks will be fried with a golden and crispy surface, tender and delicious inside, and very delicious. If the fried chicken is cut small, the fried chicken may taste crispier, and the chicken inside will also become a little dry under the action of high temperature, and not so tender. So the meat chunks should be cut neither too large nor too small, so that the texture and taste are the best.

Is it better to use flour or starch to fry chicken?

Many people use flour to fry chicken, but the chicken fried with flour will be hard and not very crispy. Moreover, the chicken coated with flour will have a very thick skin, which affects the taste.

When I make fried chicken, I usually use starch and breadcrumbs. The fried chicken will be very crispy. The taste is great.

Many friends also said that there is a special fried chicken powder for fried chicken. In fact, I think the fried chicken made with fried chicken powder is not as delicious as the one made with starch and bread crumbs. But it also depends on personal taste.

Fried chicken recipe

Ingredients: Chicken breast or chicken drumstick.

Auxiliary ingredients: ginger, onion, salt, cooking wine, pepper, light soy sauce, sesame oil.

practice:

1. Cut the chicken into pieces, don’t cut too small, and wash it clean.

2. Add salt, cooking wine, pepper, soy sauce, ginger slices and scallion segments.

3. Pour it into a plastic bag, seal it, rub it with your hands for 10 minutes, and then put it in the refrigerator for ten minutes.

4. The amount of starch to be added depends on the amount of chicken. First add an appropriate amount of starch, and then add a small amount of water in batches. Stir the starch until the starch paste becomes a line that can be picked up with chopsticks and can flow down smoothly without any lumps.

5. Add a small amount of breadcrumbs (you have to decide the amount yourself), add some sesame oil, and stir evenly again.

6. Pour oil into the pan and heat it slowly over low heat.

7. When the oil temperature slowly rises, put the chicken pieces into the starch paste and mix evenly, then wait for the oil temperature to rise to 60% hot, that is, when bubbles keep coming up when chopsticks are put in.

8. Put the chicken pieces in the pan one by one, stir them with chopsticks when they are basically formed, and fry until the surface is golden brown, then take out the chicken.

9. Heat the oil, this time the temperature should be slightly higher than the first time, then put the chicken in and fry for about 15 seconds, then take it out.

10. Serve on a plate. You can sprinkle some cumin powder, chili powder and pepper salt, or you can leave it alone.

What are the tips for frying chicken

1. Ginger slices and cooking wine are used to remove the fishy smell of chicken, making it more fragrant when fried. Adding chopped green onions will give it an onion aroma when marinating. After frying, the onion aroma may not be so strong, but it will taste very fragrant.

2. When marinating chicken nuggets, put them in a fresh-keeping bag and rub them with your hands to make them absorb the flavor faster. Then put them in the refrigerator. The drop in temperature will solidify the seasoning on the surface of the chicken nuggets, which will also make the chicken absorb the flavor better without taking more time.

3. You can add a small amount of salt to the starch paste, or you can sprinkle cumin powder on it after frying. The same goes for chili powder and pepper salt. Because chicken itself has a salty taste, there should not be too much salt in the starch paste. If you add too much salt, the taste will be too strong and not tasty.

4. The starch paste should be neither too thin nor too thick. It should form a line when picked up with chopsticks and should continue to flow down along the line. The starch paste in this state is well prepared. This is also an important basis for judging whether the starch paste is well prepared. Therefore, you must prepare the starch paste first and then add breadcrumbs. Only in this way can the fried chicken nuggets be more perfect.

5. Put the chicken pieces in the batter one by one, so that they are coated more evenly than putting them all in at once. The fried chicken will have a more even texture and taste better. The same is true when frying, they will not stick together, and each one will be crispy, tender and delicious.

6. Basically all fried foods need to be fried twice, so that they will be crispier. When frying for the first time, if there are bubbles when you put chopsticks in, that's it. When frying for the second time, the temperature can be slightly higher.