Chapter 4 - Poultry

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How to Fry Poultry: A Master Recipe

Saute, stir-fry, or grill-fry small, cut-up pieces of any poultry with no bones. Pan-fry, deep-fat-fry, or oven-fry. chicken cut unto quarters or individual pieces. Turkey, duck, or goose should be cut into individual pieces. (How to Cut Up a Bird,)

Before you begin: Read all the steps below. Review the Cook's Guide to Poultry and the Cooking Considerations For Poultry as well as principles of frying in Chapter Nine.

  1. Plan 10 to 15 minutes to prepare the food and the batter, plus 10 to 15 minutes to fry each batch. If a wet batter is used, allow 1 to 2 hours or longer for it to set. Optional: Chill food with a dry coating for at least 30 minutes.
  2. Prepare the food.
    • Fresh or frozen: Follow the instructions in the Cook's Guide to Poultry. If frozen poultry is thawed, it can be used the same as fresh.
    • Canned: Foods from a can are too moist and should not be fried.
  3. Prepare the Fry Coating.
    • No coating is needed for sautéing or stir-frying
    • Dry coating: For up to 8 servings, use 1/2 cup flour, cornmeal, pancake mix, breading, or combinations of these. Put the coating in a pan or bag, add seasonings and mix.
    • Dipped batter: For 4 to 8 servings, use 1/2 cup seasoned dry coating held in a pan or bag plus a dip of 1/2 cup milk, 1 beaten egg, or a mixture of the two held in a bowl separate from the dry coating.
    • Wet batter: For 4 to 8 servings, use 1/2 cup seasoned flour plus 1/2 cup liquid plus 1 whole egg or 2 egg whites. Mix all ingredients and let stand at room temperature for 1 to 2 hours, or refrigerate for 3 to 48 hours. Optional: For a lighter crust, add beaten egg white or other leavener just before dipping the food.
  4. Coat the pieces.
    1. Coat evenly with seasoned dry coating or batter. Hold the coated food on a cold plate.
    2. Optional: If the food is in a dry coating, it can be refrigerated for up to 30 minutes before frying.
  5. Heat the vessel. (Note: It is best to first heat the vessel until a few drops of water "dance" across the hot surface before heating the cooking oil.)
    • To grill-fry, stir-fry or oven-fry: Use a wok, griddle, or pan with low sides. Coat the cooking surface with just enough cooking oil to prevent the food from sticking.
    • To sauté: Use a pan just large enough to hold the food. Add 1/16 to 1/8 inch of cooking oil.
    • To pan-fry: Use a pan with sides about 1 inch higher than the food. Add enough cooking oil to cover half the food.
    • To deep-fat-fry: Use a special appliance dedicated to the purpose or a heavy pan or pot sufficiently deep to hold enough cooking oil for the food to float.
  6. Heat the Fat. (Notes: Cooking oils now seem to be the healthy preference for most cooks. Whatever you use, never allow the fat to get hot enough to smoke. For garlic flavor, use oil pre-flavored with garlic, or cook whole cloves of garlic in the oil until they are golden brown, then remove them.).
  7. Fry the food.
    • Add the food to the hot fat and lower the heat to medium-high.
    • Stir the food, or turn large pieces, so it all cooks evenly.
    • When the food has browned to your liking, remove it from the cooking oil and drain it on paper towels.
    • Before frying more food: Clean the cooking oil of crumbs, flakes, or stray pieces so they do not burn. If more cooking oil is needed, allow the hot oil to cool for two minutes before adding it.
    • Optional pan sauce or gravy. (See the Master Recipe). Deglaze the pan and make pan-sauce, or add thickener to the deglazed liquid to make gravy.
    • Serve as quickly as possible, or hold for up to 30 minutes in a warm oven (100 degrees F).
    • Optional: Accompany with one of the toppings suggested in the cook's guide for the food.

Optional: Accompany with pan-sauce or gravy, white sauce, or tomato sauce.

How to Cut Up a Bird Arrow blue up       -       Arrow blue down How to Bake, Broil, Grill or Barbecue Poultry

-- CharlesDelmar - 2011-05-11

Topic revision: r15 - 2013-08-11 - MCCCharlesDelmar
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