Chef Art Smith emphasizes that for deep frying a whole chicken, 'Use a small bird - a two-pound chicken is ideal.' This avoids undercooking while ensuring even frying.
Marinating the chicken is crucial; Smith insists 'Make sure your chicken is marinated and not straight from the fridge.' This ensures even cooking and prevents cold oil affecting temperature.
Brining the chicken increases flavor and tenderness. Smith advises, 'Soaking the chicken in salted water filled with herbs and spices helps to give it a kick of flavor.'
Using buttermilk for marination gives the best results for texture. As Smith suggests, 'Buttermilk is perfect for softening chicken while also giving it a crisp coating.'
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