Serve a customer a soggy, lifeless fried chicken chop, and you’ll likely face a barrage of complaints on social media. In Malaysia’s competitive restaurant landscape, mastering the golden, crispy fried chicken fillet is non-negotiable. Using fillets over regular chops ensures faster cooking, more even frying, and a juicier interior, perfect for deep-frying. But you have to put in the work to achieve that satisfying crunch – anything less can cost you repeat customers, lower your ratings, and hurt your bottom line.
To achieve that ideal crisp exterior and juicy, flavourful meat, turn to the pros for their hard-earned secrets. Here are 10 tried-and-tested techniques to prepare the most stellar chicken chop in town.
1. Don’t Fry Cold Chicken Fillets
Chef Gordon Ramsay emphasises that your fillets should be at room temperature before frying. Cold chicken lowers the oil temperature, leading to unevenly cooked meat and an underwhelming, soggy crust. So, allow about 30 minutes in your prep time for the chicken to warm up properly.
2. Boost Your Breading
According to chef Rob Sonderman of Honeymoon Chicken in Washington, DC, self-rising flour is the secret to achieving that unbelievably crispy crust. You can make this by mixing all-purpose flour with baking powder, baking soda, and cornstarch. Then, add your preferred seasonings, like Knorr Chicken Stock, onion powder, garlic powder, black pepper, and paprika.
Alternatively, you can substitute flour with potato starch or Knorr Potato Flakes – a technique commonly used in Japanese, Korean, and Taiwanese cuisines. This starch absorbs less moisture, keeping your chicken breast fillets crispier for longer.
3. Moisten the Dredging Mixture
Want a golden, textured shell for your fried chicken fillet recipes? Award-winning chef and food writer J. Kenji López-Alt suggests adding moisture to your dredging base.
As you bread the chicken, bits of marinade naturally mix with the dry, seasoned flour, creating flavourful clumps that crisp up when fried. To maximise this effect, López-Alt recommends drizzling a bit of marinade into the flour mixture before breading your chicken.
4. Use Panko Breadcrumbs
For a lighter crunch like Japanese katsu, use panko breadcrumbs.
Chef Jet Tila proposes using panko breadcrumbs for your fillets. Unlike traditional breadcrumbs, panko is coarser and absorbs less oil, resulting in a lighter, crispier finish. This makes it perfect for Malaysian chicken chops, which require a satisfying crunch without the heaviness.
5. Let the Breaded Chicken Rest
Celebrity chef Edward Lee advocates letting breaded chicken fillets rest for 15 minutes before frying. This technique allows the crust to firm up, preventing the layers from separating once the chicken hits the hot oil.
Place the fillets on a wire rack or egg carton to let air circulate around each piece. Resist the temptation to disturb them – the rest period ensures the ultimate crunch.
6. Choose a Better Oil
Your choice of oil is crucial, reminds chef Thomas Keller. He recommends frying in peanut oil, which has a high smoke point and a neutral profile. This oil is ideal for achieving that golden, crispy exterior without imparting unwanted flavour to your meat. If peanut allergies are a concern, opt for other high-smoke-point oils like canola or vegetable oil.
Also, don’t forget to use a thermometer throughout the cooking process. You want to maintain a steady oil temperature of 350°F (175°C) for the crispiest results.
7. Don’t Overcrowd the Pan
Avoid overcrowding your pan to ensure each chicken chop gets crispy.
Fried chicken chops also need room to breathe. Overcrowding your frying pan lowers the oil temperature, increasing the chances of a greasy and soggy crust. Fry in smaller batches to give each piece the attention it deserves. After every batch, skim off any burnt bits of breading from the oil to prevent flavour contamination in the next round.
Avoid pre-cooking your chicken for quick flash-frying when orders come in. While it might seem convenient, pre-cooked chicken often leads to dry meat and a tough, less appealing crust. Instead, consider investing in additional equipment or staff to meet increased demand.
8. Double-fry for Extra Crunch
López-Alt also suggests double-frying your chicken fillets for an ultra-crunchy exterior without compromising the meat’s juiciness. First, fry your chicken at a lower temperature, then let it rest and cool completely – ideally for at least 30 minutes or overnight in the fridge. Once ready, fry the chicken again at a higher temperature for a couple of minutes to get that crackling crunch.
9. Drain Chops on Crumpled Paper Towels
To drain oil from your freshly fried chicken, celebrity chef Carla Hall recommends using crumpled paper towels rather than flat ones. This clever trick allows air to circulate the chicken, preserving the crunch and keeping the bottom crispy. Wire racks and baskets work well, too.
10. Don’t Rush the Process
James Beard Award-winning chef Michael Solomonov highlights the value of patience in perfecting your fried chicken chop. Letting the chicken rest after breading and maintaining a consistent frying temperature are crucial for a moist interior and a golden, crispy exterior. Avoid the temptation to rush by cranking up the heat.
Great things take time – these pro tips prove it. Develop a game plan that suits your business model and consistently apply these techniques for exceptional fried chicken fillets. Invest effort, pay attention to detail, and trust the process. Soon, your chicken chops will have diners singing your praises online.
