Choose an appropriate frying oil, one that has a higher smoke point than the desired cooking temperature. Add the oil to a deep pot, but fill it no more than half full. Preheat the oil to the cooking temperature. Pat food dry with paper towels before frying. Once food enters the hot oil, things happen fast. Just 30 seconds may be enough when you don’t want to cook the interior of the food further (for example, when deep-frying food after cooking it sous vide).
Key Takeaways:
- Dropping a skinless chicken into a deep fryer without battering or breading it will create a tough, inedible dish.
- A liquid and wheat flour or cornstarch are the ingredients used for making a batter for skinless chicken.
- A thick, goopy layer can be created by using rice flour and a leavening or binding ingredient like egg and baking powder.
“In the ideal world, a batter or breading becomes perfectly crisp just as the food inside—say, a slice of onion or a delicate piece of fish—approaches the ideal level of doneness”
Read more: http://www.seriouseats.com/2017/09/the-food-lab-batter-breading-deep-fry.html
