正文翻译
Do you like fried chicken?你喜欢炸鸡吗?
谈论 翻译Michele Stewart, I cook chicken, often.You ask why people like it, I ask have you tasted it? What's not to like?Juicy, flavorful chicken, fried to a golden brown with a crispy, slightly spicy coating over a tender chicken leg, wing or breast.It's an American standard and every region of the country has their own recipe. Every family has their own recipe and sometimes even people within the same family will have different recipes. Some swear by brining in salt water or vinegar, some by soaking in buttermilk, some by velveting with egg whites and cornstarch.Then there's coating preparation. Skinned or skinless. Egg wash or heavy cream. Some swear by a simple double coating of egg wash and seasoned flour, others insist you must use flour first but a second coat of bread crumbs, then there's those who swear by double coating but only with bread crumbs or only katsu breadcrumbs.你问人们为什么喜欢它，我问你尝过吗？有什么不喜欢的？多汁、鲜味 的鸡肉，油炸至金黄色，最后就是在嫩鸡腿、鸡翅或鸡胸上涂上一层脆而微辣的涂层。这是美国的尺度，每个地域、每个家庭都有自己的食谱，有时甚至统一 个家庭的人也会有差异的食谱。有些人用盐水或醋浸泡，有些人用酪乳浸泡，有些人用蛋清和玉米淀粉做成丝绒。然后是涂层准备。剥皮的或无皮的2种方式。有些人立誓要用简朴的双层蛋清和调味面粉，有些人坚持必须先用面粉，第二层用面包屑，尚有 一些人要用双层面包屑，但只涂面包屑或只涂katsu面包屑。And all these coatings are seasoned six ways depending where you grew up. Is is spicy, gingery, salty, Italian, African flavored with cardamom and coriander, Asian with 5 spice powder, garlic and ginger, or perhaps a simple salt, pepper and cayenne mix. I've even had fried chicken that was coated in pancake flour, wow, made a cool difference. Tasted great.But then there are the parties who strictly believe that only beer batter chicken can be considered fried chicken in the truest sense, and the seasonings for those batters are as diverse as there are people on the planet.But one thing we can all agree on, there is nothing more homey, more American, more delicious than a plate of fried chicken, cooked to order, with coleslaw and mashed potatoes or sides of your choice.It can be as made as lowly as a pot on a campstove in a backyard in Tennessee, or as high as a 4 star restaurant serving it with truffles and Parmesan cheese in New York. Wok fried in a Chinese Reataurant, pan fried in the Deep South, deep fried in Texas. It doesn't matter, it's aaaallll gooooooood.所有这些涂料都要经由 六种方式的调味，这取决于你在那里 长大。是辛辣的，姜味的，咸的，意大利的，用豆蔻和香菜调味的非洲风味的，用5种香料粉，大蒜和姜调味的亚洲风味的，或者简朴用盐，胡椒和辣椒调的混淆物。我甚至吃过涂有薄饼粉的炸鸡，哇，真是与众差异。味道好极了。不外，也有一些部门人以为 ，只有啤酒面糊鸡才气算是真正意义上的炸鸡，而且这些面糊的调味料和地球上的人一样多种多样。但有一点我们都赞成 ，没有什么比一盘炸鸡更家常、更美式、更鲜味 的了，炸鸡是按顺序烹饪 的，配上凉拌卷心菜和土豆泥或你选择的配方。它可以在田纳西州后院野营炉子上的锅上面做，也可以在纽约的一家四星级餐厅用松露和帕尔玛干酪做。在中餐馆用炒锅炸，在美国南部用平底锅炸，在德克萨斯州用油炸制。着实 都无所谓，什么方式都很可以。Tessa E. Tea, Professional Dog Walker (2018-present)Chicken soaked in a buttermilk-herb brine overnight then rolled in flour, allowed to set a few minutes then shallow fried until golden brown and cooked through on both sides is a Maryland tradition. This is messy, takes a long time and is tricky to get right. We eat it on the 4th of July in the picnic that we take to the fireworks. Buttermilk biscuits with homemade jam are part of our tradition too. “Colonel” Sanders deep fried his chicken in a pressure cooker to get it cooked faster for his original restaurant. Kentucky Fried Chicken Restaurants have diagrams to put the chicken parts into the pressure cooker deep-fryer correctly.Skin-on and skin-off have devoted adherents as well. I follow the skin-off practice because I find that it is easier to cook without that added moisture and less risk of losing the coating at some point in the process. Also, I don't really like chicken skin that much.鸡肉在酪乳香草盐水中浸泡一夜，然后在面粉中转动，让它凝固几分钟，然后炸至金黄，两面都煮透，这是马里兰州的传统。这需要很长时间，也很难做到。我们会在7月4日野餐的时间 吃它，然后带着它去放烟花。酪乳饼干配自制果酱也是我们传统的一部门。“上校”桑德斯在高压锅里炸他的鸡肉，为了让它更快变熟。肯德基餐厅有把鸡肉零件准确 地放入高压锅油炸的流程图。不管是否剥皮都有人喜欢。我一样平常 都接纳剥皮的做法，由于 我发现若是 没有特另外 水分，烹饪起来更容易，而且在烹饪历程中的某个时刻失去涂层的风险更小。尚有 ，我不太喜欢鸡皮。H YellowMy english is poor.This is my first anwers the question in here.May be have any wrong express and sentences.Please excuse me.Yes,I do.Fried chicken is my favorate food.I can spend three hour in road just so that buy the fried chicken.Fried chicken is a delicious food.I like eat the meat but not the skin. if I can eat fried chicken and yddnaicha（ a milk tea name）,I will be have a fun day.我的英语很差。这是我第一次在这里回覆问题。所写句子可能有某些错误，请原谅我。是的,我喜欢它。炸鸡是我最喜欢的食物。我可以在路上花三个小时去买炸鸡。炸鸡是一种鲜味 的食物。我喜欢吃肉，但不喜欢皮。若是 我能吃炸鸡和yddnaicha(奶茶的名字)，我会有一个有趣的一天。Peter Chan, a HUGE lover of cuisine from all nations.I, for one, do not like (deep) fried chicken. I always prefer steamed.Why? Because . . .I do not like crispy skin at all. I always like them tender, juicy and sometimes also elastic (as with chicken skin). The same with all meat. I just don't like anything crispy with meat. All parts must be tender and juicy and no over-charring, if any charring at all;As with all deep fried food, there is the health issue that nobody could escape. Same - or even much worse - is with charred meat.Even as ethnic Chinese native to Hongkong where roasted pork with crispy skin is much sought after, I specifically dislike the skin done crispy (and very often also charred).It's not only the health issues, but also the taste and texture that I actually don't like.I do enjoy some deep fried food like fish & chips and tempura but then I always choose to eat them sparingly.就我而言，我不喜欢(油炸的)炸鸡。我总是喜欢蒸的。为什么?由于 ：我一点也不喜欢脆皮。我一直喜欢吃嫩而多汁的，有时也喜欢有弹性的(像鸡皮一样)。所有的肉都一样。我就是不喜欢有肉的酥脆的工具。所有部门都必须嫩滑多汁，纵然烧焦了也不行;和所有油炸食物 一样，康健问题是每小我私人 都无法回避的。烧焦的肉也一样，甚至更糟。只管 香港土生土长的华人很是喜欢脆皮烤猪肉，但我特殊 不喜欢脆皮烤的猪肉(而且经常烤焦)。我不喜欢它不仅仅是康健问题，尚有 它的味道和口感。我确实喜欢吃炸鱼薯条和天妇罗等油炸食物 ，但我选择少吃。Fie Kingsley, B.S. Business and EconomicsI actually do not like fried chicked.. or meat in generalAnd nope, I do not define myself as a vegetarian. For some reason, I just do not like the taste/texture of meat and specifically chicken. It always seems a bit chewy and the thing with fried chicken I disgust; I do eat it though, on occasion or when having dinner with friends. However, I am probably never going to KFC to eat fried chicken by myself as its just not my cup of tea. :)我着实 不喜欢炸鸡，炸肉类也不太喜欢我并没有把自己界说为素食主义者。出于某种缘故原由 ，我就是不喜欢肉的味道，尤其是鸡肉。它似乎总是有点耐嚼，我厌恶 炸鸡类工具;不外我无意 也会吃，或者和朋侪 用饭的时间 也会吃。可是 ，我可能永远不会一小我私人 去肯德基吃炸鸡，由于 那不是我的菜。Mikeyah Arkel, lives in Kennesaw, GANo brainer. Absolutely I grew up watching my great grandmother, grandmother, and mother make this. Its not junk food. Its Soul Food for the heart as we would say in Alabama. Brings family together on Sundays.绝对是无脑式喜欢。我从小就看着我的曾祖母，祖母和母亲做这个。它不是垃圾食物 。在阿拉巴马州，我们常说它是心田 的精神食粮。（炸鸡）让家人在星期天团圆 在一起。Quynh-Nhi Tran, works at The Netherlands Red CrossWhy do people like pizzas/spaghetti/bacon/strawberries with whipped cream/anything else?Because they think it tastes delicious.The same can be said about fried chicken. Some people (myself included) think it tastes yummy.为什么人们喜欢披萨、意大利面、培根、草莓配生奶油等其他工具?由于 他们以为 味道很好。炸鸡也是云云 。人们(包罗我自己)以为 它尝起来很好吃。Gemma Seymour, studied at Stuyvesant High SchoolHonestly, fried chicken is a dish best prepared by a restaurant dedicated to it, because it is, even in its simplest forms, a complex and expensive dish to prepare. However, if you really feel you must do it at home, here's some advice.First of all, you need to start with the highest quality chicken you can possibly afford, raised as close to Nature as possible from an heirloom breed, A chicken that eats its natural diet and gets plenty of exerciseThe biggest problem with all meat in the mainstream supply is that the animals are bred for size rather than flavor, force-fed unnatural diets in factories, and loaded up with excess water and even brine to boost their weight for sale and flavor. What you end up with is insipid flavor and meat that steams as much as it fries, grills, or roasts due to the excessive retained water, with a texture not unlike processed deli slices. Blech.忠实 说，炸鸡最好是由专门做炸鸡的餐馆来做的，由于 纵然是最简朴的形式，它也是一种重大 而昂贵的烹饪要领。然而，若是 你真的以为 必须在家里做，这里有一些建议。首先，你需要从你能肩负得起的最高质量的鸡肉最先 ，尽可能选一只传家宝品种吃自然 饮食并举行 大量运动的鸡。所有主流肉类供应的最大问题是，这些动物都是按巨细而不是口胃 饲养的，在工厂里被强制喂食而不是自然饮食，并被喂过多的水，甚至是盐水，以增添 它们的体重和味道。你最终获得的是无味的味道，由于过多的水分残留，肉既要蒸，又要炸、烤、烤，最终口感和熟食片差不多。There is more than enough water in high quality meat to produce juicy cooked meat without needing to add more.Now, that being said, if all you can afford is generic, factory-farmed chicken, don't let that stop you from eating it. Just be aware that you have to account for these factors. Buy the smallest chicken or parts you can find, and don't add any additional liquid. The flavor is in the bone and the skin, and smaller chickens have a higher ratio of bone and skin to meat.Second, don't season your coating with anything other than salt. Every other type of seasoning will burn in 350°F oil and produce bitter, unpleasant off-flavors. Any seasonings you wish to use other than salt should be applied directly to the chicken, dry, so that it ends up being relatively protected from direct contact with the oil. Starches, flours, and salt can withstand heat over 350°F. Most other seasonings cannot. Sugar burns. Garlic burns. Chile powder (including paprika) burns.高质量的肉中含有足够多的水，无需添加更多的水就可以生产出多汁的熟肉。话虽云云 ，若是 你只是能买得起的工厂化养殖的通俗 鸡肉，不要因此而阻止 吃鸡肉。只是要注重 ，你必须思量 到这些因素。买你能找到的最小的鸡肉或部门，不要添加任何特另外 液体。味道在于鸡的骨头和皮，而体型较小的鸡的骨头和皮的比例更高。第二，不要用盐以外的任何工具来调味。其他所有类型的调味料都市在350华氏度的油中燃烧，并发生苦涩、令人不快的异味。除了盐，任何你想用的调味料都应该直接涂在鸡肉上，晾干，这样鸡肉就不会和油直接接触了。淀粉、面粉和盐可以遭受 350华氏度以上的高温。大多数其他调味料不能：糖烧伤、大蒜烧伤、辣椒粉(包罗辣椒粉)会灼伤。You can use small amounts of liquid in your seasoning or marinade, but keep it to a minimum. The Japanese like to marinate in a mixture of shōyu, mirin, and/or ginger juice, and dredge in potato starch rather than wheat flour, which makes their "kara-age" fried chicken outstanding.Mix up your dry seasonings and season your chicken in a large bowl or zipper lock bag, and refrigerate it overnight. This will draw water out of the skin and meat. Remove the chicken pieces to a wire rack and let the drips drain off before lightly dredging each piece in your salted flour or other chosen starch, then return them to the rack.The last decision you need to make is whether or not you want to single fry, or double fry, as is common in the Korean tradition. Double-frying produces an exceptionally crispy exterior, which is helpful when the Korean style involves dousing the finished product with a gochujang based sauce at serving time.I myself am a particular fan of dipping sauces for fried chicken, which add flavor without the danger of burning and a bit of moisture without steaming. I've used Korean chogochujang, Japanese curry sauce, American gravy or barbecue sauce, and I even have my own Cinnamon Red Hot sweet/hot dry seasoning that melts into the hot crust if you dust it right out of the fryer, especially if you are frying in batches and keeping the finished pieces in a warming oven.There's no trick to deep-frying. Use an appropriate oil, don't crowd, fry in batches. The amount of time depends on the heat of the oil and the size of the chicken pieces, and its a skill that takes time to develop.Reheating cold fried chicken should only be done in a conventional oven, to ensure the coating is recrisped.你可以在你的调味料或腌料中使用少量的液体，但要保持在最低限度。日本人喜欢用shōyu、米酒和/或姜汁的混淆物腌制，并加入土豆淀粉，而不是小麦粉，这使得他们的“卡拉年月 ”炸鸡与众差异。混淆干调味料和调味鸡在一个大碗或拉链锁袋，并冷藏住宿 。把鸡块移到铁丝架上，让汁液沥干，然后用盐粉或淀粉轻轻地把每一块鸡块抹上，然后再放回架子上。你需要做的最后一个决议 是要单炸照旧双炸，这在韩国传统中很常见。双层炸的外皮格外酥脆，这对韩国摒挡 很有资助，由于 在上菜的时间 ，制品要淋上以韩椒酱为基础的酱汁。我自己特殊 喜欢在炸鸡中蘸酱，这样可以增添 风味，但不会有烧焦的危险，也不会冒热气。我使用韩国chogochujang,日本咖喱酱,美国肉汁或烧烤酱,我甚至有自己的肉桂红甜/热炎热干燥调味料融化到地壳若是 灰尘的油炸锅,尤其是若是 你煎批次和保持烤箱制品。油炸是没有诀窍的。用合适的油，分批煎。时间的是非取决于油的热度和鸡块的巨细，这是一个需要时间来训练的手艺 。重新加热冷炸鸡应该在一个传统的烤箱，以确保涂层是脆的。原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处Kane Mantyla, CEO at RewardMoreI am not a personal fan of brining chicken or any poultry . Brining is to prevent drying due to over cooking or protecting areas that naturally over cook, such as the breasts of the turkey when baking. The best thing to do is simply cook just barely enough. (there are other techniques for the Thanksgiving bird)The first thing I will say about good fried chicken is that not all chickens are created (or rather raised) equal. The first time I tasted a Hoffman Farms chicken (my brief stint at Chez Panisse), I tasted chicken for the first time. Absolutely amazing what a difference it makes. Chicken freshly deboned will be juicier than more than chicken that has been frozen.Ok, all that aside, the trick to perfect fried chicken is 6 things:我小我私人 不喜欢腌鸡肉或任何家禽。用盐水浸泡是为了防止烤过了头而变干，或者掩护烤过了头的部位，好比烤火鸡的胸部。最好的做法就是只做适量的食物。(感恩节的火鸡尚有 其他技巧)关于好炸鸡，我要说的第一件事是，并不是所有的鸡都是一样的。我第一次尝到霍夫曼农场的鸡肉（我在切兹潘尼斯短暂事情过），我第一次尝到鸡肉。真是太神奇了，那味真是与众差异。新鲜去骨的鸡肉会比冷冻的鸡肉多汁。好吧，撇开这些不谈，完善 炸鸡的诀窍是六件事：1. flour first and let sit for 10 minutes. This causes the flour to settle onto the chicken creating a glue for the rest to stick to. Without this, much of the batter will come off in the oil. This is all important for a good crispy crunch.2. Season the flour for the second dip (after the buttermilk). common seasonings include salt, pepper, garlic, paprika, oregano.3. Use quality frying oil. Lard is best with peanut oil a close second. Corn oil has good flavor, but is generally unhealthy. Standard vegetable oil, vegetable shortening, and rapeseed/canola oils are both bad for you and have a terrible taste. Whatever you do do not use burned or rancid oil.4. make sure the oil is at the right temperature. This can be tricky because it depends on the size of your pot/fryer, and how much chicken you will cook at once because it will lower the temperature of your oil. if you have a smaller pot, spread out the time each is placed about 1 minute allowing the oil to come back up to temp. The cooking temperature should be a slight bit higher for smaller pieces and lower for bigger pieces, this allows the bigger pieces to be cooked through before the batter burns, and allows the smaller to be crisp by the time the chicken is cooked. (cooking temperature should be between 325-350 degrees fahrenheit)5. DO NOT OVERCOOK. Obviously don't undercook but overcooked fried chicken just loses its zing. Chicken will continue to cook after it has been removed. If the pieces are large and you find they haven't been cooked all the way through, they can go into the oven at 325 degrees for a couple minutes to finish.6. Just like any meat, allow to rest before eating. This will ensure that the juices have been pulled back into the meat and spread evenly. For fried chicken, about 5 minutes will suffice. Any sooner than that and your going to burn yourself anyways.These steps take practice, but once perfected, will have everyone raving. I promise you.先撒面粉，静置10分钟。这会使面粉附着在鸡肉上，形成勾芡，让其他的鸡肉粘在上面。若是 不这样做，大部门面糊会在油中脱落。这对酥脆的口感很主要 。第二次蘸酱时(在脱脂乳之后)加入面粉调味。常见的调味品包罗盐，胡椒，大蒜，辣椒粉，牛至。用高质量的油炸。最好是猪油和花生油搭配，仅次于花生油。玉米油味道不错，但通常不康健。尺度的植物油、植物油起酥油和菜籽油都对你有害，而且味道很糟糕。无论你做什么，都不要使用烧焦或发臭的油。确保油温度是合适。这可能不容易，由于 这取决于你的锅/煎锅的巨细，以及你一次要煮几多鸡肉，由于 这会降低油温。若是 你有一个较小的锅，每过1分钟就将它推开，让油回到原来的温度。烹饪 温度应该稍为小块鸡肉时温度搞点，大块鸡肉则温度低一点，这样可以让大块鸡肉在面糊烧糊之前煮透，小块鸡肉煮熟的时间 变脆(烹饪温度应在325-350华氏度之间）不要煮过头。显然不要煮得太熟，但煮得太熟的炸鸡会失去它的光泽。鸡肉取出后继续煮。若是 这些肉块很大，你会发现它们还没有完全煮熟，你可以把它们放进325度的烤箱里烤几分钟。就像任何肉一样，吃之前先等一下。这将确保肉汁被拉回到肉中，并匀称 漫衍。炸鸡约莫等5分钟就够了。再早一点你就要被烫着。这些步骤需要实践，但一旦完善，会让每小我私人 都大吃一惊。我向你保证。原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处Robert Sumner, Cooking since childhood and preparing food since cookhood.The one secret to making great fried chicken Get the chicken cooked fully before crisping it up at Maillard reaction range.Breading isn't other than egg and respectably mashed crackers, or otherwise a flour-based mix, plus your choice of seasoning.Different theories abound as to how to get perfect fried chicken every time. But as far as household cooking, you need quality chicken, most of all, in order to get the desired, tasty results you so seek. Restaurants may not find every single piece to be of identical quality, so they may resort to various techniques. In my opinion, this includes brining and may even include tenderizing penetration methods. That way, customers have a more consistent experience, since tje manager is not tastung each piece prior to serving.The major problem amounts to preservatives. If you have ever eaten fried chicken and can't taste the chicken but for the amount of salt being used, you are not alone. And you may have cause to lament experiencing this at a once favorite famous chicken restaurant. I just know that it happens — and that it happens again. Chicken should not be overcooked. Cooking until done can occur at a relatively low temperature. I use 275°F, and twenty or twenty-five minutes later raise the heat to 380°F for fifteen minutes, which will certainly bring the chicken through the Maillard reaction.If I wasn't so much an amateur at this, I probably wouldn't tell you how amazed I was that the air fryer made the best fried chicken I have ever made in three or four decades of home cooking. Until now, it was always undercooked or overcooked and hardly ever tender like I like.So, as the secret goes, cook it twice and coax out the intended result.制作鲜味 炸鸡的神秘 :让鸡肉在美拉德反映规模内变脆之前完全煮熟。面包着实 就是鸡蛋和碎饼干，或者是面粉的混淆物，再加上调味料。关于怎样 每次都能获得完善 的炸鸡，种种各样的理论层出不穷。但就家庭烹饪而言，你需要高质量的鸡肉，最主要 的是，为了获得你想要的鲜味 。餐馆可无法做到每一块鸡肉都有相同的质量，以是 他们可能会接纳差异的手艺 。在我看来，这包罗盐水，甚至可能包罗软化渗透要领。这样一来，主顾的体验越发一致，由于 餐厅司理 在上菜之前可不会品尝每一块。主要问题是防腐剂。若是 你曾经吃过炸鸡，就会知道由于 盐的用量而尝不到炸鸡的味道，不止你一小我私人 云云 。你可能会有理由叹息在一家曾经很受接待的著名鸡肉餐厅里有过这样的履历 。我只知道它会发生，而且还会发生。鸡肉不应该煮过头。一最先 在相对较低的温度下烹饪 ，直到烹饪 完成。我用275°F待十或二十五分钟后，把温度提高到380度°再期待十五分钟，这一定会使鸡通过美拉德反映。若是 我不是一个业余喜欢 者的话，我可能不会告诉你我有多惊讶，空气炸鸡机做了最好的炸鸡，我做了三到四年的家常菜，直到现在，它总是煮不熟或太熟，险些没有像我喜欢的那样嫩。以是 ，神秘 是，煮两次，然后就是泛起预期的效果 。Mini Miggs, I'm a fried chicken loving chick. You'll be licking your fingers.Oh fried chicken... How much I love you! Lol.Okay...so I'm from good ole Memphis, TN and I know a thing or two about fried anything lol. Here's my simple but oh so good fried chicken recipe (this is my go to).1) I agree with those who say that your chicken matters, but I must say that you can make some really good fried chicken from previously frozen chicken.2) You want to rinse it well, drain it good, then season it with Paprika, Garlic and Onion powder, Cayenne Pepper, Koser Salt, and Black Pepper. Or, you can just use Tony's Creole Seasoning for lazy days. It's really good. Season it generously. Rub the seasonings all over the chicken pieces making sure to get under the skin. Place in fridge covered in either a ziplock bag or a bowl...your choice. 3) Take about 2 cups of flour into a ziplock bag and season with koser salt and black pepper only. I usually season to taste so before placing raw chicken in, be sure to take a pinch of the seasoned flour and taste it. It won't kill you lol. Adjust to your liking. 4) Once chicken has marinated in the spices, take out and sit at room temperature for at least 30 min. This will ensure that your chicken fries evenly and thoroughly. 5) How ever you fry it, whether in a cast iron skillet or a deep fryer (I have both and prefer my deep fryer for convenience), make sure the oil is 350 before you place chicken in. You can always sprinkle a bit of flour in grease to see if it sizzles.6) Drench seasoned chicken with seasoned flour thoroughly. Shake excess off. Place into hot oil and cook until golden brown on each side. Your chicken will be very easy to eat and you won't have to wrestle to get it off of the bone.Once done, place on wire rack over paper towels to drain off excess grease.Don't bite your fingers... It's that good. It's all about the seasonings and cooking time, my friend.https://www.quora.com/What-is-the-secret-to-making-great-fried-chickenWhat is the secret to making great fried chicken?哦炸鸡...我是何等爱你！哈哈。好吧……我来自田纳西州孟菲斯市，我对油炸的工具略知一二。这是我的简朴但很好的炸鸡食谱（这是我的目的 ）。1、我赞成 那些说鸡肉很主要 的人的说法，但我必须说你也可以用冷冻的鸡肉做一些很是好的炸鸡。2、你把鸡冲洗清洁 ，沥干，然后用辣椒粉、大蒜和洋葱粉、辣椒粉、粗盐和黑胡椒调味。或者，您图省事可以使用托尼的克里奥尔调味料。把调味料涂在鸡块上，确保进入皮肤。你自己选择用拉链袋照旧碗盖住后放在冰箱里。3、 将约 2 杯面粉放入自封袋中，仅用粗盐和黑胡椒调味。我通常在放入生鸡肉之前，一定要取一小撮调味面粉尝一尝，然后凭证 自己的喜欢 来调整。 4、鸡肉用香料腌好后，取出并在室温下至少放置 30 分钟。这将确保您的鸡肉炸得匀称 彻底。5、无论是在铸铁平底锅照旧油炸锅中煎炸都可以（我两者都有，为了利便 起见，我更喜欢我的油炸锅），在放入鸡肉之前，请确保油温为华氏 350度。您可以随时在油脂中撒上撒一点面粉，看看它是否发出嘶嘶声。6、把调过味的鸡用调味面粉彻底浸湿。抖掉多余的之后放入热油中，煎至两面金黄。这样做的鸡肉很容易吃，而且你不必艰辛就可以把它从骨头上取下来。最后待完成后，将其放在金属架上的纸巾上以倾轧 多余的油脂。别咬你的手指，太好了，我的朋侪 ，下面是关于调味料和烹饪时间的网址，制作鲜味 炸鸡的窍门 是什么：https://www.quora.com/What-is-the-secret-to-making-great-fried-chickenGarrick Saito, Amateur weekend cook. Avid Food Network watcher.It's weird how nobody asks for "mediocre" fried chicken recipes.Everybody always seems to want the "best." Well, of course, the word 'best' is subjective, so you're going to get all kinds of answers to this question.I often find that the best tasting recipes involve some work. Are you willing to pay "the price" in your quest for the finding best tasting fried chicken?To me, a good fried chicken has the following qualities:moist (i.e. juicy) and flavorful on the insidetender to the bitecrispy and flavorful on the outsideDo you agree so far?真希奇 为什么没人要求“平庸的”炸鸡食谱。似乎每小我私人 总是想要“最好的”。虽然，“最佳”这个词是主观的，以是 你会获得种种各样的谜底 。我经常发现最鲜味 的食谱需要许多步骤。你愿意为找到最鲜味 的炸鸡支付“价钱”吗?对我来说，一个好的炸鸡有以下几个特点:内里 多汁，味道鲜美、易被咬、外皮酥脆适口 。你赞成 上面所说的吗?I recently tried a 'sous vide' (pronounced soo veed) fried chicken recently that I thought turned out pretty good. Sous vide is basically a cooking technique which utilizes a temperature-controlled water bath. Chicken, or any meat for that matter, has a certain amount of water content. When too much heat is applied, water turns to vapor and leaves meat dry. That's just physics. Because the temperature is so closely controlled in sous vide cooking, set at the right temperature, it can never be overcooked. Sous vide takes some patience. It took about three hours to cook this chicken.Brining your chicken beforehand will also help to maintain moisture and, equally important, help to bring flavor beneath the surface of the meat and skin, an important characteristic that many fried chicken recipes are missing. Brining is simply soaking your meat in salt water and other flavorings for a period of time (usually overnight).So basically, at this point, you'll have fully cooked, moist and flavorful chicken parts that have no crunch or texture.The final step is deep frying. All you want to do here is get the outside crispy as possible. There is no need to worry about 'raw' chicken on the inside, since it is fully cooked from sous vide before the chicken even hits the oil. You can add whatever seasonings are pleasing to your palate, but some of the tips are to add a bit of cornstarch and tiny amount of buttermilk to the flour, which will help to make the texture nice and crispy.I strongly advise you to read the following lix, which will explain about the science behind why these techniques produce a superior fried chicken.我最近实验了一种“真空烹饪法”(sous vide，发音为soo veed)炸鸡，我以为 味道不错。真空烹饪法基本上是一种使用 温控水浴的烹饪手艺 。鸡肉，或者任何肉类，都有一定的水分含量。若是 加热过多，水就会酿成蒸汽，肉就会变干。这就是物理原理。由于 在真空烹饪中温度被严酷 控制，设定在合适的温度，它永远不会煮过头。真空烹饪 需要一些耐心。煮这只鸡得花约莫三个小时。事先用盐水腌鸡肉也有助于锁住水分，同样主要 的是，有助于将味道带到肉和皮的外貌下，这是许多炸鸡食谱所缺少的一个主要 特征。腌制就是把肉浸泡在盐水和其他调味料中一段时间(通常是一夜)。基本上，到这个时间 ，你就会获得完全煮熟的、湿润的、鲜味 的鸡肉，没有嘎吱嘎吱的口感。最后一步是油炸。你要做的就是让鸡肉外面尽可能的酥脆。没有须要担忧鸡肉的内部是“生”的，由于 它已经完全熟了，由于 在鸡还没沾上油之前，就已经从真空低温烹饪 法中完全煮熟了。你可以添加任何令你口感愉悦的调味品，但有一些建议，就是在面粉中加入一点玉米淀粉和少量的酪乳，这将有助于令其质地细腻、酥脆。