- Electric Deep Fryer: Allows precise temperature control and compact design, ideal for home use in deep frying chicken.
- Cast Iron Skillet: Heat retention properties perfect for deep-frying chicken; versatile for various cooking methods like grilling or open flame.
- Deep Fry Thermometer: Digital device used to monitor and maintain the ideal oil temperature during frying, ensuring crispy results without burning.
- Jelly Roll Pan: Rectangular shape suitable for large batches of food; versatile in cooking and baking recipes beyond deep frying.
- Wok: Traditional Chinese cookware with a unique shape promoting even heat distribution, useful for achieving crispy chicken skin texture.
- Poultry Shears: Tool designed to cut through bones and tendons of chickens efficiently when dealing with whole birds or large pieces.
- Oven Mitts: High-temperature protection gear essential for handling hot cooking equipment without risk of burns.
- Food Saver Bags: Products used to seal leftovers after frying, preserving moisture and flavor while optimizing storage space.
- Non-Stick Cookie Sheet or Fry Pan: For pan-frying smaller chicken portions without sticking; suitable for oven use with preheated temperature.
- Deep Fryer Oil Filters: Recommended filters to maintain clean cooking oil, preventing flavor absorption during frying processes.
- Silicone Spatula or Turners: Non-scratch tools used for turning chicken pieces in a pan while deep frying, allowing easy maneuverability.
4 skinless chicken breast halves (8 ounces each), or 1 whole chicken (3 to 3 1/2 pounds), cut into serving pieces
Shortening for frying
1/2 cup buttermilk
2 large eggs, beaten
1 1/2 cups flour
1 1/2 teaspoons salt
1 teaspoon black pepper
Chicken Velouté
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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