The art of frying chicken has been a staple of many cuisines around the world, with various techniques and methods employed to achieve the perfect crispy exterior and juicy interior. One technique that has gained popularity in recent years is double frying, where the chicken is fried twice, with a resting period in between. But should chicken be fried twice? In this article, we’ll delve into the science behind double frying, its benefits, and explore whether this technique is worth incorporating into your cooking repertoire.
Understanding the Science of Double Frying
Double frying involves frying the chicken twice, with a resting period in between. The first fry, also known as the “blanching” or “par-cooking” stage, is typically done at a lower temperature (around 325°F/165°C) for a shorter period (around 5-7 minutes). This initial fry helps to:
- Remove excess moisture: By frying the chicken at a lower temperature, the excess moisture on the surface of the meat is removed, creating a better surface for the second fry.
- Set the structure: The heat from the first fry helps to set the structure of the meat, making it more stable and less prone to breaking apart during the second fry.
After the first fry, the chicken is removed from the oil and allowed to rest for a period, usually around 30 minutes to an hour. This resting period is crucial, as it allows the meat to:
- Relax and redistribute: The resting period allows the meat to relax and redistribute the juices, making it more tender and flavorful.
- Reabsorb moisture: The meat reabsorbs some of the moisture that was lost during the first fry, making it more succulent and juicy.
The second fry, also known as the “finishing” stage, is typically done at a higher temperature (around 375°F/190°C) for a shorter period (around 2-3 minutes). This final fry helps to:
- Crisp the exterior: The high heat from the second fry crisps the exterior of the chicken, creating a golden-brown and crunchy texture.
- Seal in the juices: The second fry helps to seal in the juices, making the chicken more tender and flavorful.
The Benefits of Double Frying
So, why should you consider double frying your chicken? Here are some benefits of this technique:
Improved Texture
Double frying helps to create a crispy exterior and a juicy interior. The first fry removes excess moisture, creating a better surface for the second fry, which crisps the exterior to perfection. The resting period in between allows the meat to relax and redistribute the juices, making it more tender and flavorful.
Increased Flavor
Double frying allows for a more even distribution of flavors. The first fry helps to set the structure of the meat, making it more receptive to seasonings and marinades. The resting period allows the flavors to penetrate deeper into the meat, making it more flavorful and aromatic.
Reduced Oil Absorption
Double frying helps to reduce oil absorption, making the chicken less greasy and more crispy. The first fry removes excess moisture, reducing the amount of oil that is absorbed during the second fry.
Improved Food Safety
Double frying helps to ensure food safety by cooking the chicken to a safe internal temperature. The first fry cooks the chicken to a temperature of around 165°F (74°C), while the second fry cooks it to a temperature of around 180°F (82°C).
Common Misconceptions About Double Frying
Despite the benefits of double frying, there are some common misconceptions about this technique. Here are a few:
Double Frying is Too Time-Consuming
While double frying does require more time and effort than single frying, the benefits far outweigh the drawbacks. The resting period in between the two fries can be used to prepare other ingredients or to attend to other tasks in the kitchen.
Double Frying is Too Complicated
Double frying is not as complicated as it seems. The technique requires some planning and attention to temperature and timing, but the results are well worth the effort.
How to Double Fry Chicken
If you’re interested in trying double frying, here’s a basic recipe to get you started:
Ingredients
- 2 lbs (1 kg) chicken pieces (legs, thighs, wings, breasts)
- 1 cup (250 ml) buttermilk
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) salt
- 1 tsp (5 g) black pepper
- Vegetable oil for frying
Instructions
- In a large bowl, combine the buttermilk, flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Add the chicken pieces to the bowl and mix well to coat.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Heat the vegetable oil in a deep frying pan or a deep fryer to 325°F (165°C).
- Remove the chicken from the buttermilk mixture, allowing any excess to drip off.
- Fry the chicken in batches until it is golden brown and cooked through, about 5-7 minutes.
- Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
- Let the chicken rest for 30 minutes to an hour.
- Heat the vegetable oil in a deep frying pan or a deep fryer to 375°F (190°C).
- Fry the chicken in batches until it is golden brown and crispy, about 2-3 minutes.
- Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
- Serve the chicken hot and enjoy!
Conclusion
Double frying is a technique that offers many benefits, from improved texture and flavor to reduced oil absorption and improved food safety. While it may require more time and effort than single frying, the results are well worth the effort. By understanding the science behind double frying and following a basic recipe, you can create delicious and crispy fried chicken that is sure to impress. So, should chicken be fried twice? The answer is a resounding yes!
What is double frying, and how does it differ from single frying?
Double frying is a cooking technique where food, typically potatoes or chicken, is fried twice at different temperatures and times. The first fry, also known as blanching, is done at a lower temperature to cook the food partially, while the second fry is done at a higher temperature to crisp the exterior. This technique differs from single frying, where food is fried only once at a constant temperature.
The main difference between double and single frying lies in the texture and flavor achieved. Double frying helps to remove excess moisture from the food, resulting in a crisper exterior and a fluffier interior. Single frying, on the other hand, can lead to a greasier and softer texture. Double frying also allows for better control over the cooking process, ensuring that the food is cooked evenly and thoroughly.
What are the benefits of double frying chicken?
Double frying chicken offers several benefits, including improved texture and flavor. The first fry helps to cook the chicken partially, making it easier to achieve a crispy exterior during the second fry. Double frying also helps to seal the juices inside the chicken, making it more tender and moist. Additionally, double frying allows for better control over the cooking process, reducing the risk of undercooked or overcooked chicken.
Another benefit of double frying chicken is that it can help to reduce the amount of oil absorbed during cooking. By frying the chicken twice at different temperatures, excess moisture is removed, making the chicken less prone to absorbing oil. This results in a crisper exterior and a healthier final product. Double frying also allows for a wider range of seasonings and marinades to be used, as the chicken can be seasoned or marinated between the two fries.
How does double frying affect the nutritional value of chicken?
Double frying can affect the nutritional value of chicken, depending on the cooking oil used and the amount of oil absorbed during cooking. If a healthy oil is used, such as avocado oil or grapeseed oil, the nutritional value of the chicken can be maintained. However, if a less healthy oil is used, such as partially hydrogenated oil, the nutritional value of the chicken can be compromised.
To minimize the negative impact on nutritional value, it’s essential to use a healthy oil and to not overcook the chicken. Double frying can help to reduce the amount of oil absorbed during cooking, making it a healthier option than single frying. Additionally, double frying allows for the use of herbs and spices to add flavor, reducing the need for salt and sugar.
What types of chicken are best suited for double frying?
Any type of chicken can be double fried, but some types are better suited than others. Chicken pieces with a higher fat content, such as thighs and legs, are ideal for double frying. The fat helps to keep the chicken moist and flavorful during the cooking process. Chicken breasts can also be double fried, but they may require a slightly different cooking time and temperature.
It’s essential to choose fresh and high-quality chicken for double frying. Frozen chicken can be used, but it’s crucial to thaw it properly before cooking. Organic or free-range chicken is also a good option, as it tends to have a better texture and flavor than conventionally raised chicken.
What is the ideal temperature and time for double frying chicken?
The ideal temperature and time for double frying chicken depend on the type of chicken and the desired level of crispiness. For the first fry, a temperature of around 325°F (165°C) is recommended, with a cooking time of 5-7 minutes. For the second fry, a temperature of around 375°F (190°C) is recommended, with a cooking time of 2-3 minutes.
It’s essential to not overcook the chicken during the first fry, as this can lead to a dry and tough final product. The second fry should be done quickly to achieve a crispy exterior. The cooking time and temperature may need to be adjusted depending on the size and type of chicken pieces.
Can double frying be done with other types of food?
Yes, double frying can be done with other types of food, such as potatoes, vegetables, and seafood. The technique is particularly well-suited for foods that are high in starch or moisture content. Double frying helps to remove excess moisture, resulting in a crisper exterior and a fluffier interior.
Potatoes are a popular choice for double frying, as they can be cooked to a crispy perfection. Vegetables such as zucchini and eggplant can also be double fried, adding a crispy texture to dishes like tempura. Seafood such as shrimp and calamari can be double fried, resulting in a crispy exterior and a tender interior.
What are some common mistakes to avoid when double frying chicken?
One common mistake to avoid when double frying chicken is overcooking the chicken during the first fry. This can lead to a dry and tough final product. Another mistake is not drying the chicken properly between the two fries, resulting in a greasy and soft texture.
It’s also essential to not overcrowd the pot or deep fryer, as this can lower the oil temperature and result in a greasy final product. The oil temperature should be maintained at the recommended level, and the chicken should be cooked in batches if necessary. Finally, it’s crucial to not skip the resting time between the two fries, as this allows the chicken to redistribute the juices and achieve a better texture.