Eat Chicken Fry when you travel to Galle

Eat Chicken Fry when you travel to Galle

The next time you travel to Galle located in Sri Lanka, you should visit a street restaurant and try out their fried chicken. The recipe is unique as the chicken is deep-fried in oil.

Because the majority of cooks only had access to cast iron skillets before the development of plug-in, countertop deep fryers, the traditional method of preparing homemade fried chicken involves shallow frying in the skillet.

Cast iron skillets are actually really good for frying things because they retain heat, and as long as you don’t add too many pieces of chicken at once, you won’t get the lowered temperatures that cause the breading to absorb too much oil. This makes cast iron skillets really good for frying things in general.

To make this method work, you will need a huge, heavy-duty cast iron pan that is at least ten inches in diameter. After all, who just prepares three pieces of fried chicken? In this particular scenario, the most appropriate material to use is contemporary cast iron, which has thicker walls than the valuable antiques with thinner ones.

More metal means a greater capacity to retain heat. Bring the oil to a temperature just a little higher than 350 degrees Fahrenheit, and maintain it at that level at all times. Standing directly over the chicken as it cooks, flipping it periodically, and checking the internal temperature of the chicken with a digital thermometer will ensure that it cooks uniformly and thoroughly throughout.

My personal preference is to utilize bone-in chicken pieces that have been marinated in buttermilk, thyme, and spicy sauce. I then use the buttermilk mixture as the wet component of the flour/wet/flour coating. Always remember to season the flour to taste with salt, black pepper, paprika, and cayenne pepper.

You may also use a combination of these spices. When you take the chicken off the bone before frying it, you lose a significant amount of the meat’s natural moisture and taste. If you like the crispiness of the skin that comes from frying the chicken, then boiling the chicken will not give you that result.

Simply reduce the heat as the cooking nears its conclusion if you are concerned about the food’s inside not being thoroughly cooked. When doing shallow frying, some individuals choose to cover the pan for the first half of the cooking process. This helps to keep in the heat and gives the exposed food gentle steam.

You might also prepare the chicken in the same manner as french fries if you want to partially cook the flesh. Fry your chicken twice, the first time at a temperature that is somewhat lower than normal, then let it drain and cool for a few minutes before continuing.

Fry the chicken as you normally would (but do not deep fry it) to get a crust on it, then drain out any leftover oil, add about a half-inch of water or chicken stock, bring to a boil, cover the pan, and continue to simmer the chicken until it is cooked through. In around 15 to 20 minutes, it will be finished. That is really chicken that has been “braised,” and that is the manner that my mother has always cooked “fried” chicken.