All the secrets of cooking homemade chicken from a famous chef

By Daniil PiskunApr 9, 2024 10:37 AMFood Life hack
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All the secrets of cooking homemade chicken
All the secrets of cooking homemade chicken. Source: www.seriouseats.com

Fried chicken is good at any time of the year, but it is most often prepared in the summer when people go out of town for picnics. Of course, you can buy chicken at a restaurant or cafe, but it's cheaper and tastier to make the dish at home.

DFW chef Tiffany Derry shared her recipe for fried chicken with SSPDaily. In particular, the two-time James Beard Award finalist, a regular on several Food Network shows, and the best-fried chicken cook told us that her secret ingredient in this dish is duck fat. She went on to provide a step-by-step guide on how to cook chicken properly.

Tiffany said the first step is to choose the chicken. "The first step is to buy a fresh bird of good quality. And this is 50% of the success. I choose bone-in chicken, which reduces the chance of the meat drying out."

Then cut it into pieces. Separate the drumsticks, wings, thighs, and breast. Then let everyone choose what they like.

"As for the marinade," the cook explained, "I'm old school and like to rub the chicken with yellow mustard before seasoning. It gives it a spicy flavor."

Derry also recommends "not skimping on seasonings." Personally, she uses Chef Tiffany All-Purpose Creole Seasoning, which includes salt, pepper, chili, cumin, oregano, paprika, and garlic.

The next important step is to dredge the chicken in flour and egg wash. To get it right, Tiffany recommends keeping one hand moist, "so the flour doesn't stick to your hands."

She also warns that the flour and egg mixture should be spread in a thin layer; otherwise, the chicken will not be crispy.

Where to fry?

The expert says that you can do without a deep fryer in this case. "A frying pan with high walls will do, or, even better, use a brazier. And don't pour too much oil (no more than half) so that it doesn't overflow," said Derry.

How to use duck fat?

"My secret weapon is duck fat. It gives a richer flavor and a perfect crispy crust," says the chef. She also warns that chicken should be fried in moderate portions so that "the meat can breathe."

As for the temperature, Derry cooks chicken at 325 degrees. This is necessary, the expert says, so that the inside, along with the bone, is well-cooked.

The garnish for the chicken should be bright, and it is better to wash it down with champagne.

"Since roast chicken is hearty and delicious, I like to serve it with something bright and sour," says Derry. "I love braised greens with pepper vinegar. You also can't go wrong with a Brussels sprouts or kale salad."

She also recommends putting hot sauce on the table.

Drinks, like garnish, are an essential component of this dish. Here, Derry recommends champagne or prosecco. And if you don't have both, beer will do just fine, she says.

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