METHOD FRYING

PROS

Frying garners the crispiest crust on the outside while keeping food juicy on the inside. When done correctly, very little of the oil is absorbed by the food.

BEST FOR

Chicken parts (for classic fried chicken); fish fillets; shrimp; vegetables (such as potatoes, green beans, and okra)

HOW-TO

You don’t need a deep fryer to cook foods according to this method, just a heavy-bottom pot or deep-sided skillet.

1. 1. Heat as much oil as directed in recipe (or enough to reach top of foods, generally 2 to 3 inches) until it reaches between 350°F and 375°F on a deep-fry or candy thermometer.
2. 2. Add food carefully and cook, turning as needed, until crisp and browned.
3. 3. Adjust the heat of the burner as needed to maintain a steady temperature, returning it to 350°F before adding the next batch.
4. 4. Remove food from oil and drain briefly on a paper-towel-lined plate before serving.

TIPS

• Use oil with a high smoke point, such as canola, grapeseed, safflower, sunflower, or peanut. Or use lard.
• A deep-fry or candy thermometer helps monitor the oil between batches. If the oil is not hot enough, the food will be greasy; too high, and it will burn.
• Food should be patted dry before coating or frying; if adding a batter, do so just before cooking.
• Cook food in batches to keep from crowding pan; adding too much food at once lowers oil temperature and keeps the food from remaining separate in the oil, essential for achieving a crisp crust.
• Use a spider or skimmer to lower smaller items into the oil—and then leave it there, so the food doesn’t wind up burning while you try to fish it out.
• Keep fried foods warm while you finish batches: Spread on a paper-towel-lined baking sheet and place in a 275°F oven.

BONUS TECHNIQUE

For the classic batter that fries to a golden-brown and crispy coating:

1. 1. In a shallow bowl, whisk flour with salt and pepper and any other desired seasonings (cayenne, for example). Add baking powder for a lighter yet thicker crust; cornstarch to help the batter adhere.
2. 2. Put a beaten egg in another shallow bowl.
3. 3. First dredge food in dry ingredients (with one hand, keeping other free), tap off excess, and then dredge in the wet (with other hand), allowing excess to drip off.