Secrets to a Perfect Fried Chicken

A basket or a bucket of fried chicken is ideal for picnics and kiddie parties. It tastes good and so easy to eat with your hands, so using utensils is just an option. We are fond of buying a bunch at our favorite fast food stores and we often wonder how these pieces become so crunchy. We have tried a few attempts in the kitchen but to no avail. It still comes out so different from the ones we often buy. So how do they really do this?

There are a thousand and one ways to cook fried chicken, which features different ways of preparing it. The chicken recipes itself vary from the batter used, to the ingredients added, to the cooking time and to the cooking method applied. Some recipes would tell you to double-coat the chicken, or removing the skin before battering. Other recipes will use butter, bacon grease or oil to fry it. Numerous variations are made to improve the taste but the basics of frying a chicken are just simple: chickens are cut up in preferred sizes, rolling in it flour, putting it in a skillet with oil and fried until golden brown.

Pan Fried Chicken

But there are a few tips in order to get that ideal crunch and taste. The key to making the chicken so tender is to marinate it overnight with buttermilk. The milk will tenderize the meat and at the same time brings out a rich, and a little tangy flavor. You can shake the excess milk before flouring the chicken. For a little kick, you can add in a few drops of Tabasco sauce if you prefer. Using a seasoned cast iron skillet can make a difference. Yes, you can also use the ordinary deep pans for frying but trying it out with this skillet will let you tell the difference. One more important tip is to not add in MSG or other flavor enhancers. The chicken can definitely still taste good without this.

With all these easy tricks, you are now ready to serve your crunchy fried chicken! Serving it with mashed potatoes and gravy is a great choice, or corn-on-the-cob with dinner rolls is as inviting.

Secrets to a Perfect Fried Chicken

Trent Vaughn writes various consumer articles on a number of topics. Check out his breville panini press blog where he reviews the latest products, including the cuisinart griddler.

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Beer Can Chicken Recipes - Make a Delicious Chicken Today

What the heck is beer can chicken? No, it's not chicken stuffed inside a beer can, it's actually the other way around. It's chicken propped up on a beer can (full, of course) and baked or grilled. The steam and flavor of the beer helps keep the chicken moist during cooking, and it gives it a great taste, too. So, how do you make beer can chicken? Read on for some simply great beer can chicken recipes!

Beer Can Chicken on the Electric Smoker

Pan Fried Chicken

1 whole chicken (do not cut up)
1 can beer at room temperature
2 Tbsp. onion, chopped
2 Tbsp. red wine vinegar
3 cloves garlic, minced
Freshly ground black pepper
Kosher salt

First, turn on the smoker to preheat according to your manufacturer's directions. Wash chicken and trim off loose skin if necessary, remove giblets from inside the chicken. Season the outside of the chicken with salt and pepper. As smoker heats, open beer and drink or pour out half the can, leaving half the beer in the can. Cut off the top of the can with a can opener, being careful not to spill. Add onion, vinegar, and garlic to beer, along with salt and pepper. When the smoker is heated, place the beer on the grill rack. Carefully place the opening of the chicken on the beer can, standing up with the legs down toward the grill rack. Adjust the chicken on the can until it stands up by itself. You have to completely cover the beer can with the chicken for this to work. Smoke the chicken on medium heat for about 4 hours or until the skin is a dark tan and the internal temperature of the thigh reads 170 degrees. Allow to stand 10 minutes before carving.

Beer Can Chicken on the Grill

1 whole chicken (do not cut up
1 can beer at room temperature
2 cloves garlic, minced
1 tsp. dried rosemary
2 tsp. extra-virgin olive oil
1 tsp. dried thyme
1/2 tsp. crushed red pepper flakes
Juice of 1 lemon
Freshly ground black pepper
Kosher salt

Begin preheating grill. Rinse chicken and trim off any loose skin, if necessary. Take out giblets from inside the chicken. Sprinkle salt and pepper all over the outside of the chicken. Open beer and drink or pour out half. Place remaining ingredients inside the can. Use a can opener to take off the top of the can. Balance the chicken on top of the can, making sure the can is completely covered by the chicken. You may have to move the chicken around to get it to balance on the can. Place the chicken on the preheated grill. Cook over indirect heat for about 1 1/2 to 2 hours, or until the internal temperature of the thigh is 170 degrees. Let chicken stand about 10 minutes before carving.

You can adapt beer can chicken recipes to the oven, just use the beer can to balance the chicken and place it on the bottom rack in the oven and bake like you would normally. Beer can chicken recipes are a fun way to make chicken, and the juicy, tasty results are worth it!

Beer Can Chicken Recipes - Make a Delicious Chicken Today

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Golden Delicious Fried Salmon

Salmon is a tasty and versatile meat that can be prepared in a wide variety of ways. Those looking to remain totally heart smart can enjoy baked salmon with steamed vegetables and rice and a delicious and healthy meal, but salmon can also satisfy those craving something a little worse for the heart and good for the soul. Fried salmon is a wonderful dish that is hearty, satisfying, and tasty. Fried salmon can be added to salad, pasta, or be featured as the main entrée with vegetables, rice, or potatoes to accompany it. The best part is that it is easy to learn how to fry salmon.

One great Asian style recipe for frying salmon starts with getting your hands on some nice salmon fillets; fresh wild salmon is the surest way to achieve the best flavor possible. After cutting the salmon to the desired size, marinate the meat in salt, pepper, garlic, ginger, sugar, rice wine, and sesame seeds for about three hours. Once they are done marinating, cover the pieces in Asian style bread crumbs because they are finer and more delicate. Bring oil to a medium heat in a skillet and deep fry the salmon to a nice golden brown. This recipe offers rather simple, straight forward instructions on how to fry salmon.

Pan Fried Chicken

If deep fried salmon is not the kind of meal you are looking for, pan-fried salmon is another great option. Pan-frying salmon is possibly the easiest way to prepare a delicate and pleasing meal. After selecting some fine salmon fillets, allow them to come to room temperature about ten minutes before cooking. Season the salmon with salt and fresh ground black pepper while the oil heats over low to medium heat in a skillet. When you are ready to place the salmon in the skillet, bring the heat up to a medium to high level and put the salmon into the pan. If you choose to leave the skin on then place the fillet skin-side up and cook until the other side is a lovely golden brown. When this color is achieved after four minutes or so, flip the filet over and cook until the skin is nice and crisp. The whole cooking process takes less than fifteen minutes and the flavor is remarkable. For cooking novices and veterans alike, this is one of the best ways of how to fry salmon.

Golden Delicious Fried Salmon

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family at the Alaska Seafood Marketing Institute.

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All About Eggs - Fried, Scrambled, Boiled?

We use eggs all the time but have you ever wondered how long you can safely store them? How can you tell if they are fresh? What do the different sizes mean in relation to your recipe? Well, you came to the right place...

Did you know that the bigger and older the chicken the bigger the egg? Eggs come in six sizes but only the largest four are sold in grocery stores: jumbo, extra-large, large, medium. Most recipes call for large eggs but what if you typically buy one of the other sizes-how does that effect your recipe? When your recipe calls for large quantities of eggs you can substitute a different size by taking into account the weight:

Pan Fried Chicken

Egg Size / Weight: Medium / 1.75 ounces; Large / 2.00 ounces; Extra-Large / 2.25 ounces; Jumbo / 2.50 ounces.

So what does this mean? Well, 4 jumbo eggs (2.5 oz each) is equivalent to 5 large eggs (2 oz each).

Storage:

Eggs degrade faster from improper storage than from age. Don't use the egg tray on the inside of the refrigerator door. The temperature does not keep a constant 40°F as recommended by the American Egg Board. Instead keep them in the carton on the top shelf inside the 'fridge. They will stay the proper temperature and are less likely to absorb flavors from other foods. The egg shells are coated with a thin waxy substance. This is done to prevent moisture from getting out and other flavors from getting in. Never wash eggs before storing as this will remove the protective layer causing your eggs to lose freshness sooner.

Freshness:

What does the sell-by date mean? Legally it is the last date a carton of eggs may be sold and is no more than 30 days past the carton's pack date which, in turn, is within one week of being laid by the chicken. However, eggs are still considered fit for consumption for 3-5 weeks after the sell-by date. Another way to tell is by observation. In older eggs, the white and yolk become looser or runnier. You may have noticed that the whites are divided into thick & thin layers. The bigger the thick layer, which is right next to the yolk, the fresher the egg. A slight cloudiness in the white indicates that it is a very fresh egg.

Fool-proof Hard Cooked Eggs: Place 4 large eggs in a medium saucepan, cover with 1 inch of water & bring to a boil over high heat. Remove pan from heat, cover and let stand 10 minutes. Meanwhile, fill a bowl with ice water. Transfer the eggs to the ice water with a slotted spoon, let stand 5 minutes.

Peeling Hard Cooked Eggs: Before boiling the eggs prick a tiny air hole in the large end of the egg with a pin. Boil & chill as instructed above. Once they have chilled thoroughly the shells should peel off clean as a whistle!

Try this for Perfectly Fried Eggs: Heat a 10 inch heavy bottomed nonstick skillet over lowest heat for 5 minutes. Crack 4 large eggs into 2 small bowls (2 per bowl). Add 1 tablespoon butter to the skillet; when foaming subsides, swirl to coat pan (if butter browns in 1 minute, the pan is too hot). Simultaneously, pour 2 eggs on one side of pan and remaining eggs on other side. Season eggs with salt and pepper; cover and cook about 2-1/2 minutes for runny yolks, 3 minutes for soft but set yolks, and 3-1/2 minutes for firmly set yolks.

Scrambling Eggs: Using a wooden spoon or spatula, push the eggs from one side of the pan to the other. As they form curds, lift and fold the eggs until they are clumped in a single mound. Tender scrambled eggs demand high heat and a "folding" action rather than stirring.

Reference: Cook's Illustrated, March & April 2003

All About Eggs - Fried, Scrambled, Boiled?

This article was written by Mary Santini, avid cook and owner of the webstore, A Measure In Thyme. Our goal at A Measure In Thyme is to be the source for all of your small kitchen appliances, cookware and culinary needs as well as a place to find information to help you live a healthier, happier life. We hope you will enjoy browsing through our store. From time to time we will be adding delicious recipes - most tried and approved in our own kitchen, tips on how to use and care for the "tools" you use in constructing your family meals and information on how to make your meals more flavorful without adding calories or as flavorful while cutting calories. We will be adding more products in the future but only if they are quality, name brand items that we can offer at an affordable price.

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