Fried chicken has been a staple of southern cooking for decades. The crispy outer layer gives way to the juicy, tender meat of the chicken, creating the perfect blend of textures and tastes. Whether deep-fried
or pan-fried, chicken cooked in hot oil takes on a whole new vivacity and essence. Over the years it has been the cornerstone of endless gatherings, including many church outings. It has been famously notated as the staple of numerous
community activities such as barn raisings. Fried chicken was at the heart of many families, bringing adults together with their children to break bread at the end of the long workday.
One key to making delicious fried chicken is to always use a spatula or tongs when frying chicken. Using a fork will pierce the skin and allow juices to escape. Leaving the skin on when cooking chicken blocks some of the oil from absorbing into the meat
and creating a rubbery, fatty result. Some cooks prefer to use canola oil to decrease the fat content when frying chicken while others are unwilling to put up with the milder taste just to lower the saturated and polyunsaturated fat contents. Either way,
fried chicken makes no claims to be a low-calorie dish – just a delicious favorite to be enjoyed by all. |
