You’ll really only taste whatever seasoning is in the crust. To avoid this problem, give the chicken a light pat when it comes out of the brine, and then make sure to let the dredged chicken rest on a wire rack for at least 15 minutes before dropping it in the fryer.īrines flavor fried chicken all the way into the meat, so un-brined birds will taste bland and, often, dry. When the chicken isn’t patted down properly before breading, or it doesn’t have a chance to rest before frying, the skin will balloon away from the chicken meat when it hits the hot oil - you’ll never get a perfectly adhered crust. And while you can certainly re-use fryer oil (just strain it out first), re-purposed fry oil will go rancid more quickly than oil from the bottle. Rancid oil smells rubbery and unpleasant you’ll know it when you smell it, we promise. The best way to tell if your oil is too old is to give it a big sniff before you pour it into your pot. Old oil is often full of particulate matter, which lends the chicken a darker color and, worse, a rancid flavor. We fry our chicken at a moderate 325 degrees - it’s hot enough to turn the crust perfectly crisp, but not so hot that the exterior will burn before the chicken cooks through. When the oil isn’t hot enough, you’ll be hard-pressed to get a fully crisp crust, and the final result will taste greasy, with a mushy exterior.
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