Anyone who has fried chicken fillet or thighs in a frying pan knows: oil flies in all directions, the kitchen is filled with a pungent smell, and then you have to wash the stove and apron. But there are proven ways that turn this process into pleasure.
The problem is that even a little moisture on the surface of the meat or in the oil instantly evaporates when heated, causing splatter. And when frying, protein releases steam, which carries with it a characteristic odor that penetrates into curtains and clothes.
How to fry chicken without spattering or smelling:
- Dry the chicken thoroughly with a paper towel; the drier the surface, the less splatter.
- Heat the pan to medium heat, then add the oil. It should sizzle, but not smoke.
- Lightly roll the pieces in flour or starch. This creates a thin, protective crust that keeps the juice inside and reduces splatter.
- Use a vented lid or cover the pan with parchment paper with small holes in it. This way the steam comes out, but the spray remains inside.
- Add a slice of lemon, a sprig of rosemary or 1-2 cloves of garlic to the oil; they soften the smell and add aroma.
- Turn on the hood in advance or open the window; fresh air will prevent the smell from lingering in the room.
- Do not overheat the oil, the ideal temperature for chicken is 160-180°C. If the heat is too high, the meat will burn on the outside but remain raw on the inside.
By following these simple rules, you will get golden, juicy chicken without stains on the wall, without smell in the apartment and without stress.
Question and answer:
Why does the kitchen smell strong when frying chicken?
The smell occurs due to the evaporation of proteins and fat at high temperatures. To reduce it, add lemon, herbs or garlic to the oil, turn on the hood and do not overheat the pan.
How to fry chicken in a frying pan without splattering oil?
Pat the chicken dry with a paper towel, coat lightly in flour or starch and fry over medium heat. Cover the pan with a vented lid or parchment paper.
