Cooking par fried chicken can be a bit tricky, but with the right techniques and tips, you can achieve that perfect crispy exterior and juicy interior. In this article, we’ll take you through the process of cooking par fried chicken, from preparation to plating.
Understanding Par Fried Chicken
Par fried chicken, also known as partially fried chicken, is a cooking technique where chicken pieces are partially fried, then finished cooking using a different method, such as baking or grilling. This technique allows for a crispy exterior while keeping the interior juicy and tender.
The Benefits of Par Fried Chicken
Par fried chicken has several benefits, including:
- Reduced oil absorption: By partially frying the chicken, it absorbs less oil, making it a healthier option.
- Crispy exterior: The partial frying process helps create a crispy exterior, which is then enhanced by the finishing cooking method.
- Juicy interior: The finishing cooking method helps retain the juices inside the chicken, making it tender and flavorful.
Preparing the Chicken
Before cooking the par fried chicken, it’s essential to prepare the chicken pieces properly. Here’s a step-by-step guide:
Marinating the Chicken
Marinating the chicken is an optional step, but it helps add flavor and tenderize the meat. You can use a store-bought marinade or create your own using a mixture of herbs, spices, and acids like vinegar or lemon juice.
- In a large bowl, combine the chicken pieces, marinade, and any additional flavorings like garlic or ginger.
- Mix well to coat the chicken evenly, then cover the bowl with plastic wrap.
- Refrigerate for at least 30 minutes or up to 2 hours.
Dredging the Chicken
After marinating, it’s time to dredge the chicken in a mixture of flour, spices, and herbs. This helps create a crispy coating on the chicken.
- In a separate bowl, mix together the flour, spices, and herbs.
- Remove the chicken from the marinade, allowing any excess to drip off.
- Dredge the chicken pieces in the flour mixture, shaking off any excess.
Cooking the Par Fried Chicken
Now it’s time to cook the par fried chicken. Here’s a step-by-step guide:
Partial Frying
Partial frying is the first step in cooking par fried chicken. This process helps create a crispy exterior and sets the stage for the finishing cooking method.
- Heat about 1/2-inch (1 cm) of oil in a large skillet over medium-high heat.
- When the oil is hot, add the dredged chicken pieces in batches, being careful not to overcrowd the skillet.
- Fry the chicken for about 5-7 minutes on each side, or until it reaches a golden brown color.
- Remove the chicken from the oil with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
Finishing Cooking Methods
After partial frying, it’s time to finish cooking the chicken using a different method. Here are a few options:
- Baking: Preheat your oven to 400°F (200°C). Place the partially fried chicken on a baking sheet lined with parchment paper and bake for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Grilling: Preheat your grill to medium-high heat. Place the partially fried chicken on the grill and cook for about 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
- Pan-frying: Heat a small amount of oil in a skillet over medium heat. Add the partially fried chicken and cook for about 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C).
Tips and Variations
Here are some tips and variations to help you achieve the perfect par fried chicken:
- Use the right oil: Choose an oil with a high smoke point, such as peanut or avocado oil, to prevent the oil from burning or smoking during the partial frying process.
- Don’t overcrowd: Fry the chicken in batches to prevent overcrowding the skillet, which can lower the oil temperature and result in greasy or undercooked chicken.
- Experiment with seasonings: Try different seasoning combinations, such as Korean chili flakes or Indian spices, to add unique flavors to your par fried chicken.
- Add a crunchy coating: Try adding a crunchy coating, such as panko breadcrumbs or crushed nuts, to the flour mixture for an extra crispy exterior.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking par fried chicken:
- Overcrowding the skillet: This can lower the oil temperature and result in greasy or undercooked chicken.
- Not draining excess oil: Failing to drain excess oil from the chicken can make it greasy and unappetizing.
- Not cooking to the right temperature: Failing to cook the chicken to the right internal temperature can result in undercooked or raw chicken.
Conclusion
Cooking par fried chicken is a bit of an art, but with the right techniques and tips, you can achieve that perfect crispy exterior and juicy interior. By following the steps outlined in this article, you’ll be well on your way to creating delicious par fried chicken that’s sure to impress your family and friends.
What is par-fried chicken and how does it differ from regular fried chicken?
Par-fried chicken is a cooking technique where chicken is partially fried at a lower temperature, resulting in a crispy exterior and a juicy interior. This method differs from regular fried chicken, which is typically fried at a higher temperature until it’s fully cooked. Par-frying allows for a more controlled cooking process, resulting in a better texture and flavor.
The main advantage of par-frying is that it helps to seal in the juices of the chicken, preventing it from becoming dry and overcooked. Additionally, par-frying allows for a crisper exterior, which is achieved by finishing the cooking process in a hot oven or under the broiler. This technique is commonly used in restaurants and is now becoming popular among home cooks.
What type of chicken is best suited for par-frying?
The best type of chicken for par-frying is typically boneless, skinless chicken pieces such as breasts, thighs, or tenders. These cuts of meat are ideal because they have a uniform thickness, which allows for even cooking. It’s also important to choose chicken that is fresh and of high quality, as this will affect the overall flavor and texture of the final product.
When selecting chicken for par-frying, it’s also important to consider the size of the pieces. Smaller pieces will cook more quickly and evenly, while larger pieces may require a longer cooking time. It’s also a good idea to pat the chicken dry with paper towels before par-frying to remove excess moisture, which can help the coating adhere better.
What is the ideal temperature for par-frying chicken?
The ideal temperature for par-frying chicken is between 325°F and 350°F (165°C and 175°C). This lower temperature helps to prevent the outside from burning before the inside is fully cooked. It’s also important to use a thermometer to ensure that the oil has reached the correct temperature, as this will affect the final texture and flavor of the chicken.
When par-frying, it’s also important to not overcrowd the pot or deep fryer, as this can lower the temperature of the oil and affect the cooking process. It’s best to cook the chicken in batches, if necessary, to ensure that each piece is cooked evenly and at the correct temperature.
How long does it take to par-fry chicken?
The cooking time for par-frying chicken will depend on the size and thickness of the pieces, as well as the temperature of the oil. Generally, it takes around 5-7 minutes to par-fry chicken pieces, but this can vary depending on the specific recipe and cooking method.
It’s also important to note that par-frying is just the first step in the cooking process. After par-frying, the chicken will typically need to be finished in a hot oven or under the broiler to crisp up the exterior and cook the interior to a safe internal temperature.
Can I par-fry chicken without a deep fryer?
Yes, it is possible to par-fry chicken without a deep fryer. A large pot or Dutch oven with at least 3-4 inches of oil can be used as a substitute. It’s also important to use a thermometer to ensure that the oil has reached the correct temperature.
When par-frying without a deep fryer, it’s also important to be careful when handling the hot oil and chicken. It’s a good idea to use a splatter guard to prevent hot oil from splashing out of the pot, and to use tongs or a slotted spoon to carefully remove the chicken from the oil.
How do I achieve a crispy exterior on par-fried chicken?
To achieve a crispy exterior on par-fried chicken, it’s essential to finish the cooking process in a hot oven or under the broiler. This step helps to crisp up the exterior and cook the interior to a safe internal temperature. It’s also important to use a coating or breading that is designed to produce a crispy exterior, such as panko breadcrumbs or a spicy cornflake crust.
When finishing the chicken in the oven or under the broiler, it’s essential to keep an eye on it to prevent burning. The chicken should be cooked until it reaches a golden brown color and the internal temperature reaches 165°F (74°C). This will ensure that the exterior is crispy and the interior is juicy and flavorful.
Can I par-fry chicken ahead of time and refrigerate or freeze it?
Yes, it is possible to par-fry chicken ahead of time and refrigerate or freeze it. In fact, par-frying is a great way to prepare chicken in advance, as it can be refrigerated or frozen and then finished in the oven or under the broiler when needed.
When refrigerating or freezing par-fried chicken, it’s essential to cool it to room temperature first to prevent bacterial growth. The chicken can then be refrigerated for up to 24 hours or frozen for up to 3 months. When reheating, simply finish the chicken in a hot oven or under the broiler until it reaches a safe internal temperature.