Don't Get Spooked: How To Simplify Daunting Dishes, From Fried Chicken To Soufflé
What foods are you scared to attempt in the kitchen? In honor of Halloween, our resident chef tries to exorcise a few common culinary phobias.
What foods are you scared to attempt in the kitchen? In honor of Halloween, Here & Now resident chef Kathy Gunst tries to exorcise a few common culinary phobias. She brings Here & Now‘s Jeremy Hobson her takes on fried chicken, chocolate soufflé and apple pie.
Fried Chicken
There are a few tricks (and many treats) to frying chicken. Ask your butcher to cut the bird into eight to 10 pieces so you are not frying huge pieces.
Here are some other tips to keep in mind:
- I don’t brine the chicken, though many swear that brining produces the best fried chicken. What I do is leave time to marinate the chicken in buttermilk overnight, or for at least three to four hours — it tenderizes, flavors and acts as part of the coating.
- When you’re heating your oil be sure to have a deep-frying thermometer (also called a candy thermometer) in the oil so you can constantly keep an eye on the exact temperature. I like to fry at 325 degrees. I find when the oil goes much
