Reflecting on my early experiences in commercial kitchens during the 1960s, I remember how French fries and fried chicken were crispy, flavorful, surprisingly light, and not greasy. It was a time when the art of cooking was about quality ingredients and techniques rather than the pressures of modern dietary regulations. There was a sense of freedom in the kitchen, an understanding that cooking was an expression of love and care. Fast forward to today, and we see the influence of government regulations and the widespread use of unhealthy cooking oils that have transformed our beloved dishes into greasy meals.
Understanding the chemistry and physics behind proper food preparation is essential for achieving the best results in your culinary endeavors. For instance, when chicken is deep fried at the ideal temperature of 360ºF using oil with a matching smoke point the outer surface crisps beautifully while the food inside is steamed to perfection in its own natural juices. This method not only maximizes flavor but also ensures that you are cooking safely and effectively.
Sound simple? There is more to learn... The cooking oil and the cooking temperature when frying is critical. Fried chicken, French fries, even donuts, fry best at 360˚F (182˚C). Hot oil temperatures closer to 400˚F and the food will burn. A temperature cooler than 350˚F may result in undercooked, greasy food.
At Health Craft, we believe in the importance of correct cooking methods, which start with the right choice of oils for frying. Recent discussions around the potential risks associated with seed oils have highlighted the need for greater awareness and education on this subject. Selecting oils with a smoke point, ideally around 360°F, is essential for the healthiest possible results.
Again, while there is no such thing as a “healthy oil” it is best to focus on the smoke point and avoid seed oils. Our top choices for deep frying include Olive Oil, which has a smoke point of 355°F and is a monounsaturated fat. Lard, made from animal fat, with a smoke point of 370°F, is a traditional fat that adds flavor, while most vegetable oils, typically around 360°F, offer versatility and a neutral taste. Each of these oils aligns with Health Craft’s philosophy of healthy cooking methods, ensuring you can enjoy delicious meals without compromising on health. NOTE: check with the brand for smoke point information.
BEST FRIED CHICKEN EVER with Sauce Supreme
EQUIPMENT: 5-quart mixing bowl, 13 inch skillet. We use a portable induction cooktop or the oil core electric skillet so we can dial in the perfect temperature for deep frying.
PREPARATION TIME: 1 hour – serves 2 to 4
INGREDIENTS:
- 1½ to 2 pounds bone-in chicken pieces (breasts, thighs, and drumsticks)
- 1 cup all-purpose flour
- 3 teaspoons poultry seasoning of paprika
- 3 teaspoons dried basil or marjoram
- 1 teaspoon garlic powder
- 1 teaspoon Kosher or sea salt
- 1 teaspoon freshly grated black or white pepper
- ½ teaspoon cayenne pepper (optional)
- 7 cups of oil, or lard
Combine the flour and spices in a large zip-lock bag. Lock and shake to evenly combine ingredients.
Place the 13 inch (3½ quart) French skillet on the induction cooker, add the oil and set the temperature to 360˚F (182˚C). Heat until oil reaches temperature.
Add the chicken to the seasoned flour a few pieces at a time, lock the bag and shake the bag to coat the chicken. NOTE: For extra flavor rub the chicken with softened butter before flouring.
Place the chicken in the hot oil and fry 10-12 minutes per side. Cook chicken until internal temperature reach 160-170˚F.
Tip: Be careful not to overcrowd the pan. If necessary, fry in two or three batches.
To serve; top with Sauce Supreme (click photo for recipe)
