Would using chicken breasts change anything (cooking time, etc.)?
Out of the Frying Pan and Into the Oven
This is the crispiest fried chicken that was never fried. Since the meat cooks in the oven, rather than splattering away on the range, it's also the cleanest-cooking fried chicken you will ever make. Moreover, there's no greasy taste or texture because the chicken is cooked with only two tablespoons of butter and no oil. You heard that right: No oil goes into making this fried chicken.
The recipe, "Judy Hesser's Oven-Fried Chicken," comes from New York Times food writer Amanda Hesser and appeared in her book Cooking for Mr. Latte (the story, recipe, and directions are also available here and here).
The critical step in making the chicken crisp and succulent is, oddly enough, soaking the meat in ice-cold salted water, sort of an icy brine, for several hours prior to cooking. Ms. Hesser explains: "It seasons the meat and tightens the flesh, so the skin crisps better and the seasoning permeates the meat."
Also important is giving the chicken enough time to become brown and crisp on each side. This took about 55 minutes on the skin side and 45 minutes on the other side, and be careful not to lose that crusty coating when you flip the pieces.
Ms. Hesser indicates that the flour may also be seasoned with lemon zest and/or Parmigiano-Reggiano for a brighter, nuttier flavor. Consider experimenting with dry spices or fresh herbs (rosemary comes to mind, if it won't burn) to achieve other tasty variations on the original recipe.
Comments
ah...so that's the trick.
although, a pressure cooker might work as well but the thought of all that greasy oil... urgh...
Thank you, Fran.
That's an interesting question, Hoyt. I actually like chicken breasts, but I resisted and followed the recipe verbatim and used thighs to avoid a poor outcome. I definitely think the cooking time would be affected, and I don't know if the white meat might get dried out cooking so long. Also, I think that the crispiness is due in part to the contact with the pan. The thigh is such a flat piece of meat, that both surfaces get even contact with the pan. A breast with the bone in would not.
It would be worth experimenting to see.
If it's any consolation, I found the thighs to be very tasty, even though I often choose white meat.
A pressure cooker probably wouldn't work well for this recipe. I think it would end up steaming the chicken and it wouldn't be crispy. If you mean using a pressure cooker as a cleaner alternative for deep frying the chicken in oil, I'd be afraid of a fiery explosion! Having never used a pressure cooker, I have no idea, I must admit.
there are times when my fingers doesn't connect to my brain or my brain is just 'off' for the day.
when u mentioned that, realised that should have type 'deep fryer' instead. one of those machines that can handle deep frying?
for hawker stalls, fried chicken is cooked with very very hot hot hot oil so it becomes very crispy. yum.
one version that my granny does is rub some curry powder all over the chicken. note that the curry powder will need to have more than just curry powder mixed inside i.e. additional herbs.
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Oct 14, 2003 9:38:00 AM
Posted By: Fran
Brilliant. I can't wait to try it. I never knew about soaking the chicken. Thanks for the great links.