Nishya's Feisty Fried Chicken😰

For my experiment, I decided to expand my knowledge on the history and chemistry of cooking fried chicken marinated in buttermilk. Fried chicken is one of the most cooked foods all around the United States.

The Chemistry of Chicken:
When frying chicken temperatures should vary from 304-375 Fahrenheit, so that the hot oil is producing triglycerides, and creating bubbles indicating that the water is escaping from the chicken. Removing water from fried foods(hydrolysis), gives the chicken the crunch. Once put into oil, cold denser oil sinks to the bottom and the less dense, hot oil, rises which creates convection. The uncooked meat begins frying when heat diffuses to the center of the chicken.


Trials and Tribulations To Cooking:

Trial One=Not Dipped	Trial Two=Winged	Trial Three=Soaked
23 minutes	19 minutes	15 minutes

1. Clean the chicken--removing all hairs and all extra fat.
2. In plastic bag put 2 ⅔ cup of flour, 2 ½ of pepper, and 2 spoon-full of garlic.
3. In a separate bowl put buttermilk and 2 cracked eggs inside.
4. Put vegetable oil into the pot and heat on Medium.
5. For each trial, chicken gets coated with flour mixture.
6. For the trials with buttermilk, they get dipped, and then put into the pot to cook.

Picture

Summarization/Results:

The chicken that was not dipped in buttermilk did not come out as crispy as the ones that did. Due to the buttermilk being coated on the chicken, it is slightly acidic producing a tender and tough chicken. The buttermilk helps break down the enzymes in the chicken giving it a nice tender texture.