Professional Chefs Reveal What They Always Do When Cooking Chicken
Perfect your poultry with tips from in-the-know professional chefs who work with chicken each and every day.
Brining is not just for your Thanksgiving turkey. “To ensure chicken is cooked and fried to perfection with great flavor, start with a good cold, salty brine and follow with your favorite recipe, adding any preferred spices or herbs,” says Brian Morris, director of operations at Hattie B’s Hot Chicken, which recently opened a new location at The Cosmopolitan in Las Vegas.
If frying is your thing, take this very important tip from Morris: “It’s important to fry chicken low and slow, frying in 300 degrees Fahrenheit oil until the chicken is done—165 degrees in the center for white meat; 200 degrees in the center for dark meat.” You have to see the fried chicken recipe that has been viewed more than 200,000 times!
“I prefer to use chicken quarters (leg, thigh, breast, and wing),” says Vasili Tavernakis, Chef de Cuisine at BALEENkitchen in The Portofino Hotel and Marina in Redondo Beach, California. “A very quick marinade that is packed with flavor is oil, thyme, rosemary, garlic, salt, and pepper. Toss your chicken and leave in refrigerator for a minimum of 30 minutes—even better if you can leave it overnight.” Just be sure to avoid these 20 ways you could be cooking chicken wrong.