Hey, everybody! Thomas Joseph again, with another kitchen conundrum. Does your fried chicken look like this? Dark brown on the bottom and blondish color on top? Well, I'm gonna show you how to prevent that from happening, and it's a super simple trick.
嘿大家!Thomas Joseph 又來啦，帶來另一個廚房難題。你的炸雞看起來像這樣嗎？底部焦黑然後表面金黃？嗯，我要來教你們怎樣避免那悲劇發生，而且這是個超簡單的技巧。
All you need is one of these round cooling racks into the bottom of your pot, and this prevents the chicken from hitting the bottom of the pan, where the direct heat is. It helps the food to stay in the middle of the fryer, where the temperature is the most even.
你只需要放一個這種圓形冷卻網架在鍋底，這能讓雞肉不碰到底部，在鍋底會直接受熱。這能幫食物留在油炸煎鍋中間，中間的溫度最平均。
So, I'm filling this pot with quality vegetable oil. Go up about two inches from the bottom of the rack. When you're deep frying, use a thermometer. So, the oil's at 350 degrees. I have my chicken; it's been brining overnight in a buttermilk brine. That's the best fried chicken, a buttermilk brine. And I'm just going to dredge it into flour mixture I have here. This is a little bit of flour, some coarse cornmeal for a really great crunch, salt, pepper, and a little bit of cayenne. And now, lower it very gently into the hot oil. You can let it rest right on the rack.
我正在用優質植物油裝滿鍋子。大概倒到蓋過網架兩吋的高度。在你油炸時，使用溫度計。那麼，油溫在 350 度。雞肉備好了；它已經在白脫牛奶醃料中泡了一夜。那是最棒的炸雞，白脫牛奶醃料口味。然後我就要來把雞肉撈進這邊準備好的麵粉糊裡。這是一些麵粉、一些粗玉米粉來產生超棒香脆口感、鹽、胡椒，還有一點點辣椒粉。現在，將雞肉輕輕放進熱油裡。你可以把它直接放到網架上。
Whenever you're deep frying, make sure you fry in batches. Do not overcrowd the pot. Otherwise, the oil will overflow. For small pieces of chicken like wings and drumsticks, it's about six to seven minutes, and for the larger pieces like the breast and the thigh, nine to 10 minutes.
每次油炸時，確保你是一批批炸的。不要讓鍋子太擠。不然的話，油會溢出來。像翅膀和棒棒腿那樣的小塊雞肉，炸大約六到七分鐘，至於像雞胸和大腿那樣比較大塊的肉，九到十分鐘。
So, it's been about eight minutes. Make sure that you check your chicken and it reaches to 160 degrees. Transfer it to a cooling rack. Set over a rimmed baking sheet to catch any excess oil. This will help keep your chicken from steaming. If you put it on a paper towel-lined plate or a tray, it's gonna create steam, and you're gonna get a soggy bottom. And just as it comes out of the oil, sprinkle it with a little bit of flaky sea salt, that French crunchy sea salt. And there you have it—perfectly fried chicken! Golden all around, no burnt spots, and it's all because you used a cooling rack in your pot. Kitchen conundrum solved!
已經差不多過八分鐘了。務必確認你有看一下雞肉，且它到達 160 度。把雞肉移到冷卻網架上。放到有邊框的烤盤上來接多餘的油。這有助避免雞肉冒蒸氣。如果你把雞肉放到有紙巾的盤子或托盤上，那會產生蒸氣，你的炸雞底部就會濕濕的。而炸雞一從油裡撈出來時，用一些海鹽灑在上面，那種脆脆的法式海鹽。然後你就完成啦－－完美酥炸的炸雞!金黃外皮，沒有焦掉的部分，這全是因為你在鍋裡使用冷卻網架。廚房難題解決!
Hey, guys! Thanks for watching. Do you have a kitchen conundrum that you need solved? Well, if you do, write in the comment section below. And as always, click subscribe.
嘿大家!謝謝收看。你有需要解決的廚房難題嗎？嗯，如果你有的話，寫在下方留言區。然後老樣子，點選訂閱。
- 「確保、務必、確認」- Make Sure
Whenever you're deep frying, make sure you fry in batches.
每次油炸時，確保你是一批批炸的。
