- Dry the Skin Thoroughly: Use paper towels to pat the chicken skin completely dry. This is crucial for moisture evaporation.
- Salt the Skin: Salting the chicken (either as part of a brine or as a dry rub) helps to draw out moisture and can improve crispiness.
- Use High Heat: Cook the chicken at a moderate to high temperature to encourage rapid moisture evaporation and fat rendering.
- Render the Fat: For skin-on, bone-in thighs, starting them in a cold pan and gradually increasing the heat can help render the fat slowly, leading to crispier skin.
- Consider a Coating: A light coating of flour, cornstarch, or a combination can absorb moisture and contribute to crispiness when fried or baked.
- Air Frying: Air fryers are excellent for achieving crispy chicken due to the circulating hot air.
- Don’t Overcrowd the Pan: When cooking in a pan, avoid overcrowding, as this can steam the chicken instead of allowing it to crisp.
Conclusion:
While the idea of a simple, one-minute soaking trick for incredibly crispy chicken is enticing, the circulating claims lack the necessary scientific and culinary backing. Achieving truly crispy chicken involves a combination of factors, primarily focused on reducing surface moisture and cooking at the right temperature to render fat and brown the skin.
It’s possible that the “KFC employee trick” is either a gross oversimplification of a more involved process, a misunderstanding of a common technique like brining, or simply a misleading internet trend. To achieve consistently crispy chicken thighs, it’s best to rely on well-established cooking methods and techniques rather than unverified shortcuts.
So, before you start submerging your chicken in a mysterious clear liquid for 60 seconds, consider the science of crispy skin and the importance of a well-rounded cooking approach. The real “trick” to delicious, crispy chicken lies in understanding the fundamentals of heat, moisture, and fat.Sources et contenu associé
