Roccos Flash Fried Chicken Food
FLASH-FRIED FINGER-LICKIN' CHICKEN
Flash frying is a high-heat deep frying technique used to rapidly fry small shrimp to avoid overcooking them before the crust browns. Flash flying requires an oil temperature of at least 400°F-which means you have to use an oil with a high smoke point like grapeseed oil. By poaching the chicken first and then flash frying it, I was able to eliminate 20 grams of fat and at least 250 calories from traditional fried chicken. Because the chicken is already cooked, it only has to spend enough time in the hot oil to brown the crust, which means it absorbs less oil.
Provided by Rocco DiSpirito
Yield serves 4
Number Of Ingredients 9
Steps:
- Heat the chicken broth in a medium sauce pot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter, covered with foil to keep them warm.
- While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400˚F F high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.
- Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double coat the chicken. Shake off any excess flour.
- Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.
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- Meanwhile, sprinkle the chicken with 1/2 tablespoon of the adobo seasoning and arrange in a single layer on a microwave-safe plate. Microwave the chicken on high power in 2-minute intervals, turning once, until just cooked through, about 7 minutes. Let cool slightly.
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- In a large saucepan, heat 6 cups of the oil to 400°. Fry the coated chicken pieces in 2 batches until golden brown, about 12 seconds per batch. Transfer the fried chicken to a paper towel–lined plate and season with salt and pepper.
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