Double fry the chicken: Allow the fried chicken to cool for at least 15 minutes.Place the chicken on a wire rack to cool, dry and crisp. If you want dark crispy shells then fry them a little more. Remove the chicken from the oil: After getting a light crispy shell you can remove them from the oil.Otherwise too much heat will burn the chicken. Slightly reduce the chicken to maintain the normal heat of the oil. Give occasional stirs to make sure chicken not stuck to each other. Don’t overcrowd the pot and fry the chicken for 8 to 10 minutes. With the help of a tong place the chicken pieces into the oil.
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