WHAT HAVE YOU LEARNED TODAY?
TEMP CHECK 82°C of 180°F - probe to centre of chicken, avoiding the bones
Some points for your reflection:
DEEP FRYING SAFETY - NEVER DEEP FRY IN A POT/PAN ON THE STOVE! YOU DON'T HAVE ENOUGH CONTROL OVER THE TEMPERATURE AND THE OIL COULD CATCH FIRE. USE A THERMOSTATICALLY CONTROLLED DEEP FRYER.
TEMP CHECK 82°C of 180°F - probe to centre of chicken, avoiding the bones
Some points for your reflection:
- Did you plan for your buttermilk marinade?
- What is the purpose of the marinade?
- Did you research how to cook your chicken? For example did you Google "how to make awesome fried chicken"?
- How did you cook your chicken? What went well/didn't go so well?
- Did your coating get overcooked? How could you prevent that?
- What would you do differently?
- Taste the unmarinated chicken leg and the marinated one - how does the taste/texture compare?
DEEP FRYING SAFETY - NEVER DEEP FRY IN A POT/PAN ON THE STOVE! YOU DON'T HAVE ENOUGH CONTROL OVER THE TEMPERATURE AND THE OIL COULD CATCH FIRE. USE A THERMOSTATICALLY CONTROLLED DEEP FRYER.