Generally, chickens are not fried whole; instead, the chicken is divided into its four main constituent pieces: the two white meat sections are the breast and the wing from the front of the chicken, while the dark meat sections are from the rear of the chicken. To prepare the chicken pieces for frying, they are dredged in flour or a similar dry substance (possibly following marination or dipping in milk or buttermilk) to coat the meat and to develop a crust. Seasonings such as salt, pepper, cayenne pepper, paprika, garlic powder, onion powder, or ranch dressing mix can be mixed in with the flour. As the pieces of chicken cook, some of the moisture that exudes from the chicken is absorbed by the coating of flour and browns along with the flour, creating a flavorful crust. Traditionally, lard is used to fry the chicken, but corn oil, peanut oil, canola oil, or vegetable oil are also frequently used. The flavor of olive oil is generally considered too strong to be used for traditional fried chicken, and its low smoke point makes it unsuitable for use.
There are three main techniques for frying chickens: pan frying, deep frying and broasting. Pan frying (or shallow frying) requires a frying pan of sturdy construction and a source of fat that does not fully immerse the chicken. The chicken pieces are prepared as above, then fried. Generally the fat is heated to a temperature hot enough to seal (without browning, at this point) the outside of the chicken pieces. Once the pieces have been added to the hot fat and sealed, the temperature is reduced. There is debate as to how often to turn the chicken pieces, with one camp arguing for often turning and even browning, and the other camp pushing for letting the pieces render skin side down and only turning when absolutely necessary. Once the chicken pieces are close to being done the temperature is raised and the pieces are browned to the desired color (some cooks add small amounts of butter at this point to enhance browning). The moisture from the chicken that sticks and browns on the bottom of the pan become the fonds required to make gravy. Chicken Maryland is made when the pan of chicken pieces, and fat, is placed in the oven to cook, for a majority of the overall cooking time, basically "fried in the oven".
Deep frying requires a deep fryer or other device in which the chicken pieces can be completely submerged in hot fat. The pieces are floured as above or battered using a batter of flour and liquid (and seasonings) mixed together. The batter can/may contain ingredients like eggs, milk, and leavening. The fat is heated in the deep fryer to the desired temperature. The pieces are added to the fat and a constant temperature is maintained throughout the cooking process.
Broasting uses a pressure cooker to accelerate the process. The moisture inside the chicken becomes steam and increases the pressure in the cooker, lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the pieces to be moist and tender while maintaining a crisp coating. Fat is heated in a pressure cooker. Chicken pieces are then floured or battered and then placed in the hot fat. The lid is placed on the pressure cooker, and the chicken pieces are thus fried under pressure.
Read more about this topic: Fried Chicken
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