But until then, maybe you'd like a chicken history lesson?
It's part of a new segment we're trying out called "ASK DR. CLUCKEN!" where we'll try and shed some light on different aspects of chicken culture, history, styles, and other interesting morsels of information. If any of you chickenheads out there have any questions about chicken for Dr. Clucken, just leave them in the comments, and he might even answer them in a future lesson!
Now, without further ado...
Ask Dr. Clucken!
Dear Dr. Clucken,
Hi there! I live in Schaumburg and run a chicken review blog with my chicken-tasting compadre. I was wondering, could explain why there's SO many different ways for chicken to look when it's all fried up and on your plate?
Please answer soon!
***
Dear Fry-Curious,
I'm glad you asked such a tasty question! You see, the reason there are so many different LOOKS for fried chicken is simply because there are so many RECIPES for fried chicken! Not to mention three different cooking methods. The first is pressure frying, which was made popular by a certain famous Colonel, and valued for being able to cook faster at a lower temperature, and maintain the moistness of the meat. But even I don't know what his 11 herbs and spices are!
There's also traditional pan-frying, and most people prepare this breading by shaking the chicken in a paper bag filled with flour and spices (Shake and Bake, anyone?). Pan frying takes much longer than the other methods, some restaurants even have disclaimers stating that pan fried chicken dishes should expect to wait a minimum of 15 minutes to be served!
Then of course there's the good ole' deep fryer. Most fast-food places fry up frozen, pre-cooked chicken this way, or with a pressure cooker. Though at places like Chili's and the Village Tavern & Grill, the chicken is most likely battered and deep fried right on the premises, which gives it a crispier, smoother look! Not to mention a tasty moist inside.
I hope that answers your question! If anyone else has anything they'd like to know about chicken, all you have to do is...
ASK DR. CLUCKEN!
Dear Fry-Curious,
I'm glad you asked such a tasty question! You see, the reason there are so many different LOOKS for fried chicken is simply because there are so many RECIPES for fried chicken! Not to mention three different cooking methods. The first is pressure frying, which was made popular by a certain famous Colonel, and valued for being able to cook faster at a lower temperature, and maintain the moistness of the meat. But even I don't know what his 11 herbs and spices are!
There's also traditional pan-frying, and most people prepare this breading by shaking the chicken in a paper bag filled with flour and spices (Shake and Bake, anyone?). Pan frying takes much longer than the other methods, some restaurants even have disclaimers stating that pan fried chicken dishes should expect to wait a minimum of 15 minutes to be served!
Then of course there's the good ole' deep fryer. Most fast-food places fry up frozen, pre-cooked chicken this way, or with a pressure cooker. Though at places like Chili's and the Village Tavern & Grill, the chicken is most likely battered and deep fried right on the premises, which gives it a crispier, smoother look! Not to mention a tasty moist inside.
I hope that answers your question! If anyone else has anything they'd like to know about chicken, all you have to do is...
ASK DR. CLUCKEN!
