The best-fried chicken in Melbourne is definitely highly sought after. There are a myriad of reasons why people clamor for it. It’s so good that there are heck loads of recipes available, with many fried chicken aficionados claiming theirs is the best. Recipes offer distinct methods of preparation, from the batter, marinade, and even all the way to frying techniques.
With everyone joining the bandwagon for coming up with the best-fried chicken recipe, is there a legitimate baseline to it? Perhaps one that is commonly followed by everyone before giving the fried chicken recipe their own spin? Well, this may be a long-standing debate. However, there are common and basic rules followed by many supposed fried chicken experts that they swear by.
Before digging deep into the nitty-gritty of the fried chicken preparation, methods, and techniques, it’s essential to know how everything started. Won’t it be interesting to know how the fried chicken came to be? It’s perhaps amusing to know if the original fried chicken recipe retained its character or has it drastically changed over the course of time? Finding out about it is the best thing to do then.
First thing’s first, the fried chicken didn’t originate from that infamous white-bearded colonel, alright? However, thanks to him, the fried chicken became widely and insanely popular. Regardless, that colonel still is part of the fried chicken’s colorful past.
Not known to many, the concept of frying chicken is attributed to the Scottish immigrants of the Southern USA. They had the tradition of deep-frying slices of chicken in fat, something that has been done since the Middle Ages. These Scottish immigrants have been working and living closely with the African slaves.
Such slaves then had their own twist to the fried chicken. Thinking that the Scottish version of the fried bird is a little bland and unexciting, they added more spices. Their fried chicken recipe has since garnered recognition. From a usual convenient, inexpensive, yet tasty meal, the fried chicken has been a common staple to celebrations such as birthdays, weddings, Independence Days, and many more. digital solution
Fast forward during the US’ Great Depression era, there’s this certain Colonel Harland Sanders who started selling fried chickens from his restaurant in Corbin, Kentucky. It wasn’t until 1952 when he was open to the franchising concept. The first franchised store opened in Utah. From this, as they say, the rest is history. This fried chicken stint revolutionized the fried chicken as one of the main dishes on a fast-food menu.
It is easy to get intimidated by the fried chicken. Of course, there are so many people dictating what’s right and what’s wrong. Add to that the many concoctions and versions. With so many minds behind the composition and characteristics of the best-fried chicken in Melbourne, it may be more of a discouragement than an inspiration for people to make their own at home. event videographer
However, making the fried chicken should not be scary or intimidating at all. All others are just noise. Focus on the foundational requirements, then concocting one’s own fried chicken version may ensue.
Here are some important points to think about the creation of fried chicken:
It is best not to complicate things. When it comes to the crispiest fried chicken, use a combination of cornstarch and flour. There, plain and simple. In fact, flour can even be completely replaced with cornstarch. This is also the secret behind Asian fried chicken versions that come out so crispy and decadent. The use of cornstarch to coat the chicken pieces is most likely the reason for its crispiness. Try it.
It all depends on the size of the chicken pieces on hand. However, the average frying time for the best-fried chicken in Melbourne is 14 minutes. Also, it’s not enough to just be mindful of the frying time. The chicken’s internal temperature is also crucial. The insides of the chicken meat must be steady at 165 Fahrenheit. For dark meat (like chicken thighs), however, its internal temperature has to be higher at about 170-175 Fahrenheit. photography Melbourne
The fried chicken’s breading should stick and not fall off. However, many have experienced a failed attempt at this. Often, people find themselves in an ugly predicament where the breading keeps on falling off. That after frying, the oil is floating with fried breading pieces that found their way out of the chicken parts.
Here are some reminders so this won’t happen:
– Tap off the excess buttermilk and excess flour (or flour and cornstarch combination) when coating the chicken pieces,
– Gently pat the chicken pieces after coating to ensure that the flour and/or cornstarch stick to the buttermilk,
– Do not overcrowd the pan because the chicken pieces may rub against each other resulting in its breading falling off,
– Control the urge of flipping the chicken pieces more than once because doing so may make some (or most) of the breading fall off as well.
Since olive oil is commonly used for its additional flavor and tons of health benefits, it better not use it for fried chicken. Since the oil will be subjected to prolonged heat when frying, it has to have a high smoke point. This simply means that the oil should not burn even when exposed to high heat. These are the most ideal oil to use in cooking fried chicken:
– Peanut oil
– Vegetable oil
– Canola oil
– Sunflower oil
– Corn oil
However, out of all given above, vegetable oil is the most ideal. Aside from having a high smoke point, it can also be reused. Just let the oil cool down for a couple of hours. When it is cool enough or at least at room temperature, strain it and store it in a clean container. website hosting
Again, consistent observance of appropriate and proper temperature must be observed. To review, the chicken meat must have a steady temperature of 165 Fahrenheit. It is then slightly higher to about 170 Fahrenheit for dark meat. This time, check the oil temperature. It has to be consistent at 350 Fahrenheit. If it isn’t obvious yet, it is highly suggested to buy a meat thermometer before even attempting to make fried chicken.
Clearly, the best-fried chicken in Melbourne must immediately be consumed after cooking. It is best enjoyed when the skin is still hot and crispy. However, leftovers can still be enjoyed even after two or three days. Make sure to leave it in the fridge. Before serving again, heat the fried chicken leftovers in a 350 Fahrenheit oven for 15 to 20 minutes.
Some may choose to have the fried chicken be fried again. Though the concept is there, re-frying may not be a good idea altogether. First, the skin may break off. It may not be too attached to the chicken enough to last another deep-frying session. Second, another oil-dunking session is already making the fried chicken too saturated in fat.
Oh, the glorious fried chicken. No one can resist its enchanting goodness. From the crispiness of the skin to the moistness of the meat, it’s enough to send anyone in a frenzy. It comes as no surprise that the fried chicken is considered one of the best soul foods there are. It just makes people feel good, one bite at a time.
Whether cooked at home or enjoyed at an awesome restaurant like New York Minute, the fried chicken is here to stay. In fact, more and more variants of it shall spread like wild mushrooms. It’s so good that it springs forth new ideas and concepts to make it even better. For better, these lovely concoctions are enough to have the best-fried chicken in Melbourne, at least as one would like to believe.