Food - Drink
The Unexpected Fat To Fry In For More Flavorful Fried Chicken
By TALIN VARTANIAN
Not just any fat can be used to fry chicken in, as you need fats that create the perfect crispy skin while keeping the meat tender, along with having a higher smoking point. One such fat that works surprisingly well is duck fat — its richness enhances the flavor profiles and crispy textures of foods, while its 375 degree Fahrenheit smoke point makes it ideal for deep-frying.
Duck fat adds a subtle element of decadence to fried chicken, with chefs especially drawn to this fat for its silkiness, as well as how it puts some extra oomph into just about any fried recipe. It’s also versatile enough to be included in side dishes, like french fries or vegetables, and condiments, such as mayonnaise and salad dressings.
To use duck fat for frying chicken, heat the fat to 350 degrees Fahrenheit, and fry the chicken pieces for three to four minutes — although this may vary depending on how big the pieces are, as well as how many you're cooking at a time. Additionally, make sure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit before consuming.