Fried Chicken > Can you make fried chicken with boiled chicken 

Can You Make Fried Chicken With Boiled Chicken?

Fried chicken is a beloved dish across many cultures. The crispy, golden exterior and juicy, tender interior make it an irresistible treat. While frying raw chicken is the traditional method of cooking fried chicken, using boiled chicken is an alternative approach.

Can You Make Fried Chicken With Boiled Chicken?

Yes, it is absolutely possible to make delicious fried chicken even when starting with boiled chicken. However, there are some important techniques to follow for the best results. Only parboil the chicken for 2-3 minutes to partially cook the meat while retaining moisture and tenderness. After boiling, be sure to pat the chicken very dry with paper towels before applying any coating.

The drier the exterior of the chicken, the crispier and crunchier it will become when fried. Dredge the parboiled chicken in seasoned flour or crunchy panko breadcrumb mixture, pressing to adhere. Use a good amount of hot frying oil in a deep pot or pan and fry the coated chicken for several minutes, adjusting the frying time longer if needed to achieve a crispy, golden brown crust.

Related post: Can you make fried chicken with almond flour?

The brief parboiling stage keeps the chicken interior juicy and tender, while the frying gives it that quintessential crunch and seals in the flavors. With proper technique, previously boiled chicken can absolutely become deliciously fried chicken with a moist interior and crunchy exterior.

Follow the tips above for ideal texture and taste when frying chicken that has already been boiled. Fried chicken connoisseurs will be amazed it started with boiled chicken.

Boiling Chicken Before Frying

Boiling chicken before frying, also known as parboiling, does offer some benefits:

• • It cooks the chicken partially, ensuring it is safe to eat if the frying doesn’t fully cook it.
  • It can make the meat more tender and juicy. The parboiling starts to break down the proteins.
  • Boiling can clean the chicken pieces, removing excess fat or germs on the exterior.

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However, boiling chicken too long can make the end result dry or rubbery. It also reduces the signature crunch of the fried exterior.

Tips for Frying Parboiled Chicken

If you want to boil chicken as the first step, here are some tips:

• • Use a quick parboil of just 2-3 minutes. This will start the cooking process without overdoing it.
  • Pat the parboiled chicken dry before coating and frying. The drier the exterior, the crisper it will become.
  • Use a thin, crunchy coating like seasoned breadcrumbs or panko. This compensates for the softer boiled interior.
  • Fry the parboiled chicken for several minutes to achieve a crisp crust. Adjust the frying time as needed.
  • Frying in a few inches of oil, rather than pan-frying, can help guarantee a crunchy exterior.

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Frying Raw Chicken Skin

Chicken skin can become soggy and rubbery when boiled. For the signature crunchy fried chicken skin, it’s best to fry raw. You can try:

• • Seasoning the raw skin with spices, salt, pepper, etc before frying.
  • Frying the skin in some of the oil before cooking the rest of the chicken.
  • Placing the skin side down first in the fryer or pan.

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So in summary, while boiling chicken before frying does have some advantages, take care not to overcook it. Combining a brief parboil with freshly fried skin and a crispy coating can still yield delicious, juicy fried chicken. With the right techniques, you can make tasty fried chicken even when starting with boiled chicken.

FAQs
Can boiled chicken be fried?

Yes, you can fry boiled chicken, though there are some important considerations. Boiling the chicken first partially cooks it, which can make the meat more tender and juicy. However, boiling too long will cause the chicken to become dry and rubbery. For best results, quickly parboil the chicken for just 2-3 minutes to start the cooking process.

Be sure to pat the parboiled chicken dry before dredging it in a thin, crunchy coating like breadcrumbs. Fry for several minutes until crispy and golden brown. The coating will provide the signature crunch, while the brief boil helps keep the interior moist. With the right technique, boiled chicken can be transformed into delicious fried chicken.

Should you boil chicken skin before frying?

Boiling chicken skin before frying is not recommended. The hot water causes the skin to become soggy and rubbery when fried. For the ideal crispy skin, it’s best to fry the raw chicken skin. Consider seasoning the skin with spices or salt before frying.

You can also partially fry the skin in oil before cooking the rest of the chicken. Frying the skin side down first helps render out fat and achieves a crispy exterior. While boiling chicken meat can be beneficial, always fry the skin raw for the ideal texture.

Can you parboil chicken and then fry it?

Parboiling or partially boiling chicken before frying can be done with great results. The key is to boil the chicken for just 2-3 minutes – long enough to start cooking the meat but not so long that it becomes dry and overcooked. After boiling, be sure to pat the chicken dry thoroughly before coating in breadcrumbs or batter.

Use a thin, crunchy coating to compensate for the softened meat. Fry the parboiled chicken for several minutes, adjusting time as needed for proper crispness. The combination of a brief boil to tenderize the chicken followed by frying to a golden brown, crusty exterior can produce exceptionally moist, flavorful fried chicken.

Can I boil chicken then bake it?

It is possible to boil chicken and then bake it, but the results may be drier than ideal. Boiling starts to dry out the meat. Baking cooked chicken at a high temperature continues moisture loss. For better results, briefly boil chicken just until partially cooked, about 5 minutes.

Pat dry, then bake at 400F or below, basting with sauce or broth to keep moist. The combination of boiling to cook through and gentle baking to finish allows the chicken to remain as juicy as possible. Take care not to over-boil or over-bake when using this technique for optimal texture.

 

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