When frying chicken, be careful what kind of cut you put in the pan.
More and more people choose chicken in their shopping cart. Its sales have grown year by year. According to HK Scan’s research, 78 percent of Finns grill poultry in the summer. Chicken cutlets are also often cooked in a frying pan.
But how to succeed in frying chicken? The meat can easily become too dry.
According to Mikko Kaukonen, broiler steak is juicy and delicious. Eeva Paljakka
Food Camp Finland’s kitchen manager and partner Mikko Kaukonen gives important advice:
– Use a roast cut of chicken. It stays juicier than, say, breast fillet because it has fat. The steak is also tastier.
Chef Mikko Kaukonen filled the baos with, among other things, fried chicken. Eeva Paljakka
Kaukonen cooks chicken in a pan in foamed butter. First put oil in the pan and a little later butter.
You can season the clip with, for example, garlic, thyme, sage, rosemary.
Cut the garlic in half and put the halves in the pan with the skin on. At this point, add a couple of knobs of butter. Butter is added during frying so that the butter does not burn too much and it evens out the temperatures. Keep the pan moving all the time so that the butter whey doesn’t stick to the pan. Tilt the pan and spoon the foaming butter over the chicken.
If the pan is big enough, it can fry several pieces.
Kaukonen advises that fried chickens are good for filling bao, for example. Cut the ripe chicken into suitable pieces, add mayonnaise (e.g. flavored with sriracha) and some vegetables.
You can fill the bao with, for example, fried chicken and pickled vegetables. Eeva Paljakka