When it comes to cooking chicken, there are numerous techniques to achieve that perfect balance of crispy exterior and juicy interior. One method that has gained popularity in recent years is par frying, a process that involves partially frying the chicken before finishing it off in the oven or on the stovetop. But can you par fry chicken, and if so, what are the benefits and drawbacks of this technique?
What is Par Frying?
Par frying, also known as partial frying, is a cooking method that involves frying food, in this case, chicken, for a short period of time before finishing it off using a different cooking method. This technique is commonly used in commercial kitchens, where large quantities of food need to be cooked quickly and efficiently. By par frying chicken, cooks can achieve a crispy exterior while keeping the interior juicy and tender.
The Science Behind Par Frying
When you fry chicken, the exterior cooks quickly, while the interior takes longer to cook through. This can result in a dry, overcooked exterior and an undercooked interior. Par frying solves this problem by cooking the chicken in stages. The initial frying stage cooks the exterior, creating a crispy crust, while the finishing stage cooks the interior to the desired level of doneness.
Benefits of Par Frying Chicken
There are several benefits to par frying chicken, including:
- Crispy exterior: Par frying creates a crispy, golden-brown exterior that is hard to achieve with other cooking methods.
- Juicy interior: By cooking the chicken in stages, you can ensure that the interior remains juicy and tender.
- Reduced cooking time: Par frying can reduce the overall cooking time, making it ideal for busy kitchens.
- Increased food safety: Par frying can help reduce the risk of foodborne illness by cooking the chicken to a safe internal temperature.
How to Par Fry Chicken
Par frying chicken is a relatively simple process that requires some basic kitchen equipment and attention to temperature control. Here’s a step-by-step guide to par frying chicken:
Equipment Needed
- Large pot or deep fryer with at least 3-4 inches of oil
- Thermometer
- Tray or basket for draining excess oil
- Oven or stovetop for finishing
Step-by-Step Instructions
- Prepare the chicken: Cut the chicken into your desired pieces, such as legs, thighs, wings, and breasts. Season the chicken with your favorite herbs and spices.
- Heat the oil: Heat the oil in the pot or deep fryer to the recommended temperature (usually between 325°F and 375°F).
- Fry the chicken: Carefully place the chicken pieces into the hot oil and fry for 2-3 minutes on each side, or until the exterior is golden brown.
- Drain excess oil: Remove the chicken from the oil with a slotted spoon and place it on a tray or basket to drain excess oil.
- Finish cooking: Finish cooking the chicken in the oven or on the stovetop to the desired level of doneness.
Temperature Control
Temperature control is crucial when par frying chicken. The ideal temperature for par frying chicken is between 325°F and 375°F. If the oil is too hot, the exterior will burn before the interior is cooked through. If the oil is too cold, the chicken will absorb excess oil, resulting in a greasy texture.
Common Mistakes to Avoid
While par frying chicken can produce amazing results, there are some common mistakes to avoid:
- Overcrowding the pot: Frying too much chicken at once can lower the oil temperature, resulting in greasy or undercooked chicken.
- Not draining excess oil: Failing to drain excess oil can result in a greasy texture and a less crispy exterior.
- Not finishing cooking: Failing to finish cooking the chicken can result in undercooked or raw chicken.
Tips and Variations
Here are some tips and variations to take your par fried chicken to the next level:
- Use a thermometer: A thermometer is essential for temperature control and ensuring that the chicken is cooked to a safe internal temperature.
- Experiment with seasonings: Try different seasonings and herbs to add flavor to your par fried chicken.
- Add a coating: Add a coating, such as breadcrumbs or flour, to the chicken for extra crunch.
Conclusion
Par frying chicken is a versatile and effective cooking method that can produce amazing results. By understanding the science behind par frying and following the step-by-step instructions, you can achieve a crispy exterior and a juicy interior. Whether you’re a seasoned chef or a beginner cook, par frying chicken is definitely worth trying.
Final Thoughts
Par frying chicken is a technique that requires attention to temperature control and cooking time. By avoiding common mistakes and experimenting with different seasonings and coatings, you can take your par fried chicken to the next level. So, can you par fry chicken? Absolutely! With a little practice and patience, you can achieve that perfect balance of crispy exterior and juicy interior.
What is par frying and how does it work?
Par frying is a cooking technique that involves partially frying food, in this case, chicken, before finishing it off with another cooking method. This technique allows for a crispy exterior and a juicy interior. When you par fry chicken, you are essentially sealing the outside with a crust, which helps to lock in the juices and flavors.
The process of par frying involves heating oil to a specific temperature, usually between 325°F and 375°F, and then carefully placing the chicken pieces into the hot oil. The chicken is cooked for a short period, usually 2-3 minutes, or until it reaches a golden brown color. It is then removed from the oil and finished off with another cooking method, such as baking or grilling.
Can you par fry chicken and then finish it off in the oven?
Yes, you can par fry chicken and then finish it off in the oven. In fact, this is a popular method for achieving crispy, juicy chicken. After par frying the chicken, place it on a baking sheet lined with parchment paper and bake it in a preheated oven at 400°F for 15-20 minutes, or until it reaches an internal temperature of 165°F.
This method allows for even cooking and helps to prevent the chicken from becoming too greasy. You can also add your favorite seasonings and herbs to the chicken before baking for extra flavor. Additionally, you can broil the chicken for an extra 2-3 minutes to get a crispy, caramelized crust.
How do you par fry chicken without making it greasy?
To par fry chicken without making it greasy, it’s essential to use the right type of oil and to not overcrowd the pot. Choose an oil with a high smoke point, such as peanut or avocado oil, and heat it to the correct temperature. Also, make sure to pat the chicken dry with paper towels before frying to remove excess moisture.
Another key is to not overcook the chicken in the oil. Par frying is a quick process, and the chicken should only be cooked for 2-3 minutes on each side. If you overcook the chicken, it will absorb more oil, making it greasy. Finally, after par frying, place the chicken on a paper towel-lined plate to drain excess oil before finishing it off with another cooking method.
Can you par fry chicken and then freeze it?
Yes, you can par fry chicken and then freeze it. In fact, par frying is a great way to prepare chicken for freezing. After par frying the chicken, let it cool completely before placing it in an airtight container or freezer bag. Frozen par-fried chicken can be stored for up to 3 months.
When you’re ready to eat the chicken, simply thaw it overnight in the refrigerator and then finish it off in the oven or on the grill. You can also cook the frozen chicken straight from the freezer, but you’ll need to adjust the cooking time accordingly. Keep in mind that frozen chicken may not be as crispy as freshly cooked chicken, but it will still be juicy and flavorful.
What are the benefits of par frying chicken?
Par frying chicken offers several benefits. Firstly, it allows for a crispy exterior and a juicy interior, which is often difficult to achieve with other cooking methods. Secondly, par frying helps to seal in the flavors and juices of the chicken, making it more tender and flavorful.
Another benefit of par frying is that it’s a versatile technique that can be used with a variety of seasonings and marinades. You can also par fry chicken in advance and then finish it off later, making it a convenient option for meal prep or large gatherings. Finally, par frying is a relatively quick process, making it a great option for busy weeknights or special occasions.
Can you par fry chicken without a thermometer?
While a thermometer is recommended for par frying chicken, it’s not strictly necessary. If you don’t have a thermometer, you can still par fry chicken by using the “drop test” method. This involves dropping a small piece of food, such as a bread crumb or a piece of onion, into the hot oil. If it sizzles and rises to the surface, the oil is ready.
However, keep in mind that this method is not as accurate as using a thermometer, and the oil may not be at the correct temperature. This can affect the texture and flavor of the chicken. If you plan on par frying chicken regularly, it’s worth investing in a thermometer to ensure the best results.
Is par frying chicken healthier than deep-frying?
Par frying chicken is generally considered a healthier option than deep-frying. This is because par frying uses less oil than deep-frying, and the chicken is not fully submerged in oil. As a result, par-fried chicken tends to be lower in calories and fat.
However, it’s essential to keep in mind that par frying is still a form of frying, and it’s not a low-calorie or low-fat cooking method. To make par-fried chicken healthier, use a small amount of oil and choose a heart-healthy oil, such as avocado or grapeseed oil. You can also finish off the chicken with a low-calorie cooking method, such as baking or grilling, to reduce the overall calorie count.