[go: up one dir, main page]
Scribd
Upload
205 views13 pages

Fried Chicken (School Project) New

This document provides instructions for making fried chicken at home. It begins with a brief history of fried chicken, noting its origins in China, the Middle East, and West Africa. While the first published recipe was in 1747, fried chicken has likely been around for thousands of years. The document then provides a step-by-step process for frying chicken using a buttermilk brine technique. Key steps include brining the chicken in buttermilk, coating it in flour, and frying it in oil heated to 350°F until the coating is golden brown and the chicken is no longer pink inside. Safety temperatures for doneness are also listed for different cuts of chicken.

Uploaded by

MistrXeno
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
205 views13 pages

Fried Chicken (School Project) New

This document provides instructions for making fried chicken at home. It begins with a brief history of fried chicken, noting its origins in China, the Middle East, and West Africa. While the first published recipe was in 1747, fried chicken has likely been around for thousands of years. The document then provides a step-by-step process for frying chicken using a buttermilk brine technique. Key steps include brining the chicken in buttermilk, coating it in flour, and frying it in oil heated to 350°F until the coating is golden brown and the chicken is no longer pink inside. Safety temperatures for doneness are also listed for different cuts of chicken.

Uploaded by

MistrXeno
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 13

Welcome Everyone

Today were going to be


talking about
FRIED CHICKEN
INTRODUCTION

A beloved dish enjoyed worldwide, fried chicken has a rich


history and a unique place in culinary traditions.
Join us as we delve into the crispy and flavorful world of fried
chicken.
HISTORY
THE ORIGIN OF FRIED CHICKEN
There is no single inventor of fried chicken.
You may be surprised to learn
that it is much older than you think!
The first recipe developed around fried chicken was published in 1747
by English cook Hannah Glasse.
Yet fried chicken has been around for thousands of years.
Their countries of origin include China, the Middle East, and West Africa.
However, there have been many changes to the dish over the years.
How to cook fried chicken

Making fried chicken at home is one of the


most comforting,
delicious ways to satisfy everyone at the
family dinner table.
How to cook fried chicken

To demonstrate how to fry chicken step-by-


step,
we're using buttermilk-brined fried chicken
recipe
If starting with a whole chicken, cut it into
its meatiest parts (drumsticks, thighs, and
breasts).
How to cook fried chicken
For tender, richly flavored chicken, use
buttermilk for your coating. (You can also
use regular milk or eggs if that's what you
prefer)
In a resealable plastic bag placed in a bowl,
combine buttermilk, coarse salt, and sugar.
Cut chicken breasts in half crosswise. Add
chicken pieces to the buttermilk mixture;
seal bag.
Chill 2 to 4 hours. Drain and discard
buttermilk mixture from chicken; pat
chicken dry with paper towels.
How to cook fried chicken

In a large bowl, combine flour, salt, and


ground black pepper. Place ¾ cup buttermilk
in a shallow dish. Coat the drained chicken
with the flour mixture. Dip chicken in the
buttermilk. Coat again with the flour mixture.
How to cook fried chicken

In a Dutch oven, heavy pan, or a deep-fat


fryer, heat 1½ inches of oil to 350ºF. Using
tongs, carefully add a few pieces of chicken
to oil.
(Oil temperature will drop; maintain it at
350ºF).
Fry chicken for 12 to 15 minutes or until
coating is golden and chicken is no longer
pink.
Drain chicken on paper towels.
How to cook fried chicken
All poultry is safe to eat at 165ºF, but our
Test Kitchen finds different cuts taste
better at different temperatures. Test
doneness by inserting a thermometer into
the thickest part of the meat without
touching the bone.

Bone-in thigh and drumstick: at least 175ºF


Boneless thigh: 175ºF
Bone-in breast: 170ºF
Boneless breast/tenders: 165ºF
Sensory Description

Indulge your senses with the enticing aroma, golden brown color, and mouth-watering flavor of perfectly fried chicken
Experience the joy that comes with every crispy bite.
Recommendation
Before and After

I highly recommend trying the fried chicken at your local spot or a popular restaurant; the crispy exterior paired with
juicy tenderness inside is sure to satisfy your taste buds.

Indulge in the crispy perfection of fried chicken, where each golden bite offers a delightful harmony of savory flavors
and satisfying crunch.
Group Project
Topic: Food

Thank you for joining us today


Damian Cason

Oscar
Stephanie Khai Faye

You might also like