Fried Chicken: Everyone’s Favorite
It seems everyone likes fried chicken. All over the world, you will find recipes that combine this succulent mild meat with frying. From American fried chicken to the tasty nuggets you can find in Asia, frying chicken is something that is universal.
One of the latest recipes for fried chicken to become popular in the US is Korean fried chicken. They cook their chicken in small pieces with a light, delicate batter. When fully cooked, the chicken is lightly coated with sauce. While it takes some practice to prepare this recipe properly, once you have tasted it you will be amazed. To compensate for the large chickens here in America, cut up some boneless chicken or use wings when you make this delectable treat.
Chinese and Japanese chicken are similar, only the spices are different. Both use boneless chicken. Chinese may use five-spice powder to impart its unique flavor, while Japanese may rely on ginger and sake. These crunchy yet tender nuggets may be served as is or with a sauce. Orange chicken, lemon chicken, and almond chicken all use a breaded fried chicken as the base to the recipe.
Fried chicken in India is made by rubbing spices like turmeric, fennel and mustard seeds, black pepper and udad dal into the chicken and letting it marinate. Then each piece is dipped in egg white, rolled in breadcrumbs, and fried in hot oil until crisp and golden.
People all over the world have their own version of southern fried chicken. By changing the spices and herbs, you can make a simple dish into one that reflects almost any cuisine.
South American recipes feature ingredients like lime juice, corn flour or corn meal, hot sauce and garlic. To make it more Italian, use crushed red pepper, oregano, garlic, chili powder, onion powder, dry mustard and add salt and pepper to taste. Cook it in olive oil.
Other ways to make this dish different include varying your cooking method. Try oven frying if you are looking for a method that is lower in fat. You can still get that crunchy, flavorful chicken in the oven. Be sure to marinate your skinless chicken for several hours in buttermilk to maintain the juiciness of the chicken. A coating of flour and seasonings will provide the crunch and help seal in the flavor. You will be happily surprised with a low fat chicken dish that is as good cold as it was on the dinner table the night before.
The old fashioned, tried and true method using oil in a cast iron skillet still produces an excellent chicken. The simplest breading of flour, salt, and pepper can become a gourmet meal. Cast iron heats evenly, providing a wonderful crisp crust while keeping the chicken juicy. It also cooks the meat thoroughly. Generations of cooks used this method before deep-frying became popular.
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