Tip of the Week: How to Achieve Crispy Fried Food All the Time
We spill on the secrets to deep-frying!
It takes a little know-how to get your food to be crispy and stay crispy. These tips are tried and tested: enjoy munching on your next batch of crunch fried chicken!
1 Use neutral-flavored oil with a high smoke point. Canola, vegetable, and peanut oil work well.
2 Pat food dry with paper towels before frying to prevent oil from splattering.
3 Equip yourself with the right tools: Invest in a large wok or a heavy-bottomed pot and a deep-fry thermometer. In general, the temperature for deep-frying should be between 325°F and 375°F. If you don't have a thermometer, dip a chopstick, the end of a wooden spoon, or a bamboo skewer in the preheated oil. If the oil starts bubbling around it, it’s hot enough for frying.
4 Fry in batches. Do not overcrowd the pan to keep the oil hot.
5 To keep food crisp, lay it on a wire rack (instead of paper towels) to allow excess oil to drain and air to circulate around it