MasterChef show winner and chef Oli Martin told the Daily Mail tabloid how to cook the perfect fried chicken over a fire.
According to him, the secret is to fry the chicken with a lot of oil. “I water it every ten minutes for the first half hour, except for the last 20-30 minutes, it helps the skin become beautiful and crispy,” Martin said.
He noted that the chicken should be allowed to settle for half the time it was fried, which will make it juicy.
The chef emphasized that chicken is never dry; it is usually overcooked because of fear that it will remain raw. Martin noted that you need to have a little faith and check your readiness with a notch. “And buy good quality chicken, the difference in taste is immeasurable,” he concluded.
Previously, US chef Dan Kluger revealed the secret of crispy fries that can be cooked in 20 minutes. Kluger’s instructions for making crispy salt and pepper potatoes do not involve boiling or heating oil. The chef uses young or baby potatoes so that he doesn’t waste time slicing them.