Part 6/10:
Dredging involves coating each piece of chicken first in the wet mixture, allowing excess to drip off, then pressing it into the dry dredge to ensure thorough coating. The chicken is then carefully lowered into preheated oil, starting with a lower temperature to cook the meat evenly without burning the crust.
The frying is done in two stages:
- Cooking Stage: At a moderate temperature, the goal is to cook the chicken thoroughly while developing the crust. The pieces are fried in batches, and frequent temperature monitoring ensures consistent heat. The oil’s temperature is adjusted as needed to prevent burning while ensuring the internal temperature of the chicken reaches about 160°F, signaling it's ready to rest.