10 Facts about crispy food:
Fried chicken, when cooked properly, is one of the most delicious foods on earth. We tracked down ten interesting facts about this staple’s origins and history, as well as a few handy tips on how to make the perfect batch in your very own kitchen.
10 Things You Didn’t Know About Fried Chicken (Slideshow)
Fried chicken comes in plenty of shapes and sizes, but when it’s good, it’s good. Biting into a shatteringly crisp and super-flavorful shell that gives way to tender and juicy chicken inside is one of life’s great culinary pleasures; and even when it’s not so good – maybe a little soggy on the outside and overcooked on the inside – it’s still perfectly passable.
Fried chicken has experienced a renaissance of sorts in the past decade or so; what used to primarily be the domain of humble shacks and Sunday suppers has now found its way onto the menus of some of America’s best restaurants. Like the burger, it’s a simple food that can range in quality from just okay to life-changing, and more and more chefs are trying their hand at turning out their idea of perfection. It’s also a dish that, with a little practice, can be mastered in your very own kitchen using inexpensive ingredients.
So whether your experience with fried chicken starts and ends with KFC, or if you’re a seasoned expert who not only makes it at home but seeks out the best fried chicken in America, we bet that there’s a lot you didn’t know about this renowned dish. Read on to learn 10 things you didn’t know about fried chicken.
4 cups cold water
1 tbsp salt
2 tbsp sugar
1 lb chicken wings
3/4 cup all purpose flour
1/4 cup cornstarch
1 1/2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
2 1/2 cups of corn oil for frying
Wash the chicken under cool water, then place it in large bowl or container.
Combine 4 cups cold water, 1 tbsp salt, and 2 tbsp sugar.
Stir until the salt and sugar dissolve.
Pour the brine ( sugar/salt/water) into the bowl or container with the chicken.
Make sure that the chicken is covered with the brine.
Cover the bowl/container, then place in the refrigerator for about 4 hours.
Drain the brine from the bowl, but do not rinse the chicken.
Season the chicken with the poultry seasoning, garlic powder, onion powder, and smoked paprika.
Combine the all purpose flour, cornstarch, and 1/2 tsp salt.
Pour the flour mixture into a large freezer bag, then toss in the chicken wings.
Shake the bag, until the chicken is well coated with flour.
Remove the chicken from the bag, and shake off any excess flour.
Pour the oil into a large skillet, and let it heat up over medium heat for about 10 minutes.
Carefully add in the chicken, and fry until golden brown.
Place the chicken on a paper towel lined plate.
Serve and enjoy!