foto: YouTube/Novita Sari
Brilio.net - Grilled chicken is really suitable as an everyday side dish at home. Making fried chicken also makes cooking much more practical. The reason is, chicken pieces that have been covered can be stored in the refrigerator to be fried at another time. Because the fried chicken is already cooked, the frying process doesn't take too long.
However, the problem usually occurs when the chicken has just been taken out of the refrigerator. The cold and slightly watery condition of the chicken makes it easy for the oil to explode everywhere. As a result, instead of being practical, you end up having to bother cleaning up oil splatters in the kitchen after cooking. So that this doesn't happen, people usually choose to leave the chicken at room temperature first so that it doesn't get too cold before frying.
However, this method seems difficult to put into practice during the month of Ramadan. Everyone definitely wants to cook practically without waiting too long because the time for sahur or breaking the fast is usually limited. So, don't worry just yet, you can still store fried chicken without a refrigerator as long as you know the tricks, you know.
This trick for storing fried chicken so it lasts without a refrigerator was shared by netizens on Novita Sari's YouTube account. After investigating, this storage trick can make the fried chicken last longer and not change its taste for up to 24 hours.
How to store fried chicken so it lasts longer.
After frying, drain all the cooked chicken using a colander for a few minutes until the water has drained. To keep the chicken in a safe position and not fall, you can line the bottom of the filter with a bowl.
"We'll let it drain for about 15 to 20 minutes until the chicken is a bit cold," said YouTube account owner Novita Sari, quoted by BrilioFood on Thursday (14/3).
photo: YouTube/Novita Sari
When it has been drained, place all the fried chicken on a plate. Well, then, here's the key, air the chicken with the help of a fan for approximately 1 hour. This technique helps the chicken dry more quickly and the heat remaining in it can evaporate.
photo: YouTube/Novita Sari
After airing, the fried chicken can be put directly into an airtight jar. Yup, this fried chicken stock doesn't need to be stored in the refrigerator at all. The next day, you can immediately fry it to serve as a side dish to accompany rice.
"After a day, thank God the chicken wasn't stale or smelly," said Novita.
photo: YouTube/Novita Sari
How about it, from now on you don't need to be afraid of spoiled chicken even if you don't store it in the refrigerator, right? Taking a peek at Novita Sari's YouTube upload, it's true that not many netizens have left comments, but this video has received enthusiasm from more than 3,000 viewers, you know.
How to fry fried chicken so it's not tough.
After frying, ungkep chicken usually changes its texture to become tougher. However, you don't need to worry because there are a number of frying methods that you can practice so that the fried chicken remains tender.
1. Choosing the right chicken meat.
Make sure you use a suitable cut of chicken for frying, such as thigh or breast. These cuts have a small amount of fat which will help keep the meat tender when fried.
2. Proper uncovering process.
Before frying, make sure you do the frying process well. Cover the chicken with the right herbs and spices, such as garlic, shallots, ginger, galangal, bay leaves and lime leaves, and add a little water. Cook the chicken over low heat until the water is reduced and the spices are absorbed into the meat.
3. Marinate before uncovering.
Before the frying process, you can also soak the chicken pieces in a mixture of certain herbs and spices, for example, by mixing them with kitchen spices and a little oil for several hours or overnight. This will help the meat absorb more flavors and make it more tender.
4. Use the right oil.
Make sure the oil for frying is hot enough before you add the chicken pieces. Oil that is hot enough will form an outer crust quickly, keeping the meat tender inside.
5. Sufficient frying process.
When frying, make sure you don't fry the chicken for too long. Just cook until both sides of the chicken are browned and fully cooked. Don't fry it for too long or the meat doesn't become tough.
6. Excessive oil absorption.
After frying, place the chicken pieces on a paper towel or colander to absorb excess oil. Avoid frying large quantities at once, as this can cause the oil temperature to drop and cause the chicken to become oilier and tougher.
(brl/tin)
