Skillet Fry
What You Need to Know About Fried Chicken
It seems everyone likes fried chicken. All over the world, you will find recipes that combine this succulent mild meat with frying. From American fried chicken to the tasty nuggets you can find in Asia, frying chicken is something that is universal.
One of the latest recipes for fried chicken to become popular in the US is Korean fried chicken. They cook their chicken in small pieces with a light, delicate batter. When fully cooked, the chicken is lightly coated with sauce.
While it takes some practice to prepare this recipe properly, once you have tasted it you will be amazed. To compensate for the large chickens here in America, cut up some boneless chicken or use wings when you make this delectable treat.
Japanese and Chinese chicken are cooked in a similar manner, but they use different herbs and spices. Both cuisines use more boneless chicken than whole pieces. For a Chinese flavor, five-spice powder adds a distinctive taste, but if you prefer Japanese, you may want to add sake, ginger, or wasabi. The tender nuggets of chicken with the crispy crust can be served plain or with a sauce. Lemon chicken, orange chicken, and almond chicken all use a base of breaded fried chicken.
Fried chicken in India is made by rubbing spices like turmeric, fennel and mustard seeds, black pepper and udad dal into the chicken and letting it marinate. Then each piece is dipped in egg white, rolled in breadcrumbs, and fried in hot oil until crisp and golden.
As you can see, many people around the world prefer their chicken fried! By merely changing the spices or the marinade, or deboning the chicken, you can come up with a variety of recipes to try.
If you like South American cuisine, look for recipes that contain limejuice, hot sauce, garlic and corn meal or flour. If your tastes run more toward Italy, try adding oregano, chili powder, onion powder, garlic, dry mustard and crushed red pepper. Salt to taste and cook in olive oil.
Other ways to make this dish different include varying your cooking method. Try oven frying if you are looking for a method that is lower in fat. You can still get that crunchy, flavorful chicken in the oven.
Be sure to marinate your skinless chicken for several hours in buttermilk to maintain the juiciness of the chicken. A coating of flour and seasonings will provide the crunch and help seal in the flavor. You will be happily surprised with a low fat chicken dish that is as good cold as it was on the dinner table the night before.
The old fashioned, tried and true method using oil in a Cast Iron skillet still produces an excellent chicken. The simplest breading of flour, salt, and pepper can become a gourmet meal. Cast iron heats evenly, providing a wonderful crisp crust while keeping the chicken juicy. It also cooks the meat thoroughly. Generations of cooks used this method before deep-frying became popular and many purest still insist on using their cast iron pan.
About the Author
Everybody loves the taste of fried chicken and home cooked fried chicken is especially good. If you want to discover pan-fried chicken, deep-fried chicken or oven fried chicken recipes, in addition to finding some more brilliant chicken cookery tips, have a look at http://www.SouthernFriedChickenRecipe.com. For such recipes as our southern
chicken fried
batter.
How do I fry eggs in a chocolate skillet? ?
Yes, a skillet made of chocolate. How do I fry an egg in it?
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Skillet-Fried Chicken Night! - CHICKEN!!
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How to Pan Fry Pork Steak by Dee Power
Pork steak is a less-tender cut of meat which usually demands moist slow cooking. Very thin pork steaks are sometimes tenderized by pounding them even thinner, coating with flour and then pan frying. Thicker pork steaks benefit from browning to seal in the juices and then simmering in liquid until tender. A marinade adds flavor and helps tenderize the meat if the marinade is acid based.
3 cloves garlic
Bunch scallions
1/2 inch section of fresh ginger
1 cup rice wine
1 cup orange juice
1 tbsp. grated orange peel
2 tbsp. soy sauce
1/2 tsp. sesame oil
Measuring Spoons and cups
Zip lock bag
2 medium onions
1 lb. fresh broccoli
Cutting board
Knife
Paper towels
Cooking Pan
1 tbsp. cooking oil
1/2 cup water or chicken broth
Make the marinade. Mince the garlic, scallions and ginger. Combine with the rice wine vinegar, orange juice, orange peel, soy sauce and sesame oil. Reserve 1/2 cup and put it in the refrigerator. Place the pork steak into a zip lock bag and pour in the marinade. Place in the refrigerator for at least an hour up to overnight. If the marinade doesn't completely cover the pork steak, turn it over at least once while it's marinating.
Prepare the vegetables. Slice the onions thinly, no more than 1/4 inch thick. Slice the broccoli no more than 1/2 inch thick. Keep separate and covered.
Remove the pork steak from the marinade. Pat dry. Throw out the leftover marinade.
Turn on the vent fan over the stove. Heat a skillet on high. Add 1 tbsp. of cooking oil. Wait until the oil starts to haze. Pick up the pork steak with tongs and add to the hot oil. It will smoke a bit. Brown on one side. It shouldn't take more than a minute or two. Turn it over and brown the other side.
Lower the heat to medium. Add the onions to the pan. Saute until translucent, about three or four minutes. Stir the onions as they're cooking.
Add the pork steak back to the pan. Pour in all of the reserved marinade less 2 tbsp. and 1/2 cup of water or chicken broth. Bring to a boil then lower the heat so the liquid is barely bubbling. Cover the pan and simmer for 45 minutes.
Add the broccoli slices to the pan. Bring back to a boil then lower the heat to a simmer. Cook an additional five minutes. The broccoli will be crisp tender rather than mushy.
Serve with rice and a salad made with radishes, scallions, snap peas and cucumber slices. Mix the reserved 2 tbsp. of marinade with 2 tbsp of cooking oil and use as the dressing.
Check the pork steak for doneness by using a Meat Thermometer, it should read 160 F or by cutting the steak. There should be no traces of pink in the meat.
About the Author
Dee Power is the author of several nonfiction books, screenplays and a novel. She loves to cook and has lots of grilling tips She lives with an Irish Setter, Rose and English Springer Spaniel, Kate. In her house dogs rule