![]() The meat is perfectly seasoned, and cooked to the point of being tender, but still moist. The starch is deeply browned, allowing the complex flavours created by the Maillard reaction to shine through, without letting anything burn. The perfect fried chicken is crispy on the outside, with a flavourful crust that contrasts and complements the tender chicken it contains. They’re all different, but there are certain characteristics they all share that make them uniquely fried chicken. There’s a reason that almost every culture has a version of fried chicken in their culinary heritage. Now that we’ve alleviated your guilt, let’s talk about the most important part of fried chicken: its deliciousness. Gram for gram, fried chicken is only slightly higher than beef in both fat and calories, and it’s still higher in protein and most vitamins and minerals. While we will admit that fried chicken should definitely not be a daily indulgence, most people tend to overestimate its calorie count. If this describes you, we have some good news. Many people shy away from fried chicken because of health concerns. When talking about chicken recipes, it’s hard to deny that there is one dish in particular that stands high above the rest, casting its crispy shadow on the lesser foods over which it rules.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |