SHINELONG-A leading supplier of turn-key solutions in the hospitality and catering since 2008.
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SHINELONG-A leading supplier of turn-key solutions in the hospitality and catering since 2008.
Fried chicken is a universally beloved dish, known for its irresistible combination of crispy skin and juicy meat. In a restaurant setting, achieving this perfection consistently requires skill and the right equipment. Today we will introduce the essential commercial kitchen equipment needed to make the perfect fried chicken and share some insider secrets to elevate your recipe.
Essential Commercial Kitchen Equipment for Fried Chicken
1. Commercial Deep Fryers
Advantages: The backbone of any fried chicken operation, commercial deep fryers offer precise temperature control, essential for achieving a perfectly crispy crust without overcooking the meat inside. High-capacity fryers ensure consistent results even during peak hours, maintaining oil temperature and minimizing recovery time between batches.
Types:
• Open Pot Fryers: Ideal for low-sediment items like fried chicken, offering ease of cleaning and maintenance.
• Tube Fryers: Better for high-sediment foods, though slightly more challenging to clean.
• Flat-Bottom Fryers: Suitable for breaded and battered chicken, providing a wider surface area for even cooking.
2. Pressure Fryers
Advantages: Pressure fryers cook chicken faster and at lower temperatures, preserving moisture while ensuring a crisp exterior. This method is renowned for producing exceptionally juicy and flavorful chicken.
How It Works: By frying under pressure, the boiling point of water inside the chicken is raised, preventing the juices from evaporating and creating a tender, succulent product.
3. Commercial Mixers
Advantages: Essential for preparing large batches of batter and breading mixes efficiently. Commercial mixers ensure consistent blending of ingredients, which is critical for maintaining flavor and texture in each piece of chicken.
Features: Look for models with multiple attachments and variable speed settings to handle different mixing tasks, from blending dry spices to whipping up wet batters.
4.Breaders and Batter Stations
Advantages: Streamline the breading process with dedicated stations designed to coat chicken uniformly. These setups minimize mess and speed up prep time, which is crucial for high-volume kitchens.
Components: Typically include bins for flour, breading, and batter, along with sifting and draining accessories to keep the coatings light and even.
5. Holding Cabinets
Advantages: Maintaining the ideal serving temperature without drying out the chicken is a key challenge in a busy restaurant. Holding cabinets with precise humidity control ensures fried chicken stays hot and crispy until served.
Technology: Models with advanced temperature and humidity controls can keep fried chicken at the perfect texture for extended periods.
Insider Secrets for Perfect Fried Chicken
1. Brining
Technique: Brining the chicken in a saltwater solution (often with added herbs and spices) before frying ensures that the meat remains juicy and flavorful. A typical brine might include water, salt, sugar, and aromatics like garlic, bay leaves, and peppercorns.
Duration: A minimum of 4 hours, but overnight brining yields the best results.
2. Double Battering
Method: For an extra crispy coating, use a double-batter method. Dredge the chicken in seasoned flour, dip in buttermilk or egg wash, and then coat again in flour. This creates a thicker, crunchier crust.
Tip: Let the coated chicken rest for 10-15 minutes before frying to ensure the batter adheres better.
3. Optimal Frying Temperature
Sweet Spot: Maintain oil temperature between 325°F and 350°F. Too hot and the exterior burns before the inside cooks; too cool and the chicken absorbs excess oil, becoming greasy.
Monitor: Use a reliable thermometer to monitor oil temperature consistently.
4. Seasoning Layers
Flavor Depth: Season each layer—brine, flour, and final coating—with complementary spices to build depth of flavor. Consider using paprika, cayenne, garlic powder, and black pepper for a classic profile.
Pro Tip: Add a pinch of baking powder to the flour mixture for an extra-crispy crust.
5. Resting After Frying
Why It Matters: Letting the fried chicken rest on a wire rack for a few minutes after frying allows excess oil to drain off and the crust to set, ensuring maximum crispiness.
By investing in the right commercial kitchen equipment and mastering these expert techniques, any restaurant can serve fried chicken that stands out for its perfect balance of crispy exterior and juicy interior.
Commercial Kitchen Equipment Range
Shinelong focus on Hospital Kitchen Equipment, Bakery Equipment, Commercial Cooking Equipment, Refrigeration Equipment, Food Processor Machines, Stainless Steel Fabrication, and Hotel Kitchen Equipment. They are all manufactured according to the strictest international standards. Our products have received favor from both domestic and foreign markets. They are now widely exporting to 200 countries.
Since Shinelong was established in Guangzhou in 2008, we have made great strides in the fields of commercial kitchen planning and kitchen equipment manufacturing.
