How to Make Fried chicken Recipe

   

    Fried chicken also known as Southern fried chicken.It is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered  and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior. What separates fried chicken from other fried forms  of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken. 

          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 the thigh and leg or "drumstick", are from the rear of the chicken. To prepare the chicken  pieces for frying, they are dredged in flour or a similar dry substance  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  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 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.Friedchicken usually served with sauce,they can be served as starter or snack.