What makes fired chicken so crispy and savory? Chemistry
Battered and deep-fried chicken might be one of the most delicious foods ever. Whether we talk about wings, beasts, thighs or legs, everyone has its own favorite and fast-food restaurants around the world are coming up with their unique recipes, to make them even more crispy and savory, in order to attract loyal customers.
Battered and deep-fried chicken is an almost universal favorite among meat lovers and cooks are always in search of that perfect recipe that makes this staple meal more crispy and more savory. But whatever tips and tricks you might find online that an give your deep-fired chicken that extra crisp, the unique taste is actually coded in that complicated dance of fats and heat.
A newly released video produced by the American Chemical Society and PBS Digital Studios, scientists reveal the science behind this delightful meal, and it shows that it’s all about the chemistry that takes hold of our kitchens, each time we cook.
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Watching the video you will find out that mastering the art of the deep-fired chicken has less to do with a secret recipe and everything to do with understanding basic chemistry. First of all, deep-frying means dipping the chicken in high-heat oil, some 150-190 degrees Celsius or 302-384 degrees Fahrenheit.
The choosing of the cooking oil is also important as the triglycerides are the ones making the chicken tasty, but also a less than healthy meal choice.
Once you put your battered chicken into the oil, the hotter, less heavy oil rises to the top, creating a circulating current that actually help cook the chicken on the inside.
And the bubbles that you see forming around the chicken, they are not actually made out of oil, but they are made out of steam, due to the water leaving the chicken as it cooks, creating an important steam barrier which does not allow the meat to take up too much oil, thus creating the crispy feel.
The video also underlines those important processes that can make or break your perfect deep-fried chicken dish.
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