Your chicken questions, answered!

 

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 How do you perfectly fry chicken?

Use chicken fillet, pre-cut at supermarkets. Cut each piece to pieces that are more or less uniform in size (so they’ll all cook at the same rate): 3 inches long by about an inch wide. The smaller the pieces are, the quicker they’ll be cooked. Prepare your choice of marinade (if all else fails, calamansi mixed with soy sauce tastes great). Marinate the chicken for at least an hour.

While marinating, prepare in three separate bowls, a beaten egg, flour, and bread crumbs. Right before the chicken is ready for frying, heat oil in a non-stick pan, enough for deep frying. Then coat each chicken piece with your prepared breading in this order: flour, egg, bread crumbs. In the size mentioned above, about 7 minutes’ cooking time should be enough. But before taking it out of the pan, sear one piece with tongs. If the tongs easily go all the way through, your chicken fingers are cooked!
Serve with a side of buttered corn, peas, and carrots for a healthier turn.


 Are chicken wings actually nutritious, or is all the nutrition concentrated on the white meat?
Yes, chicken wings are actually full of nutrition! According to the article, “Chicken wing nutritional values” on livestrong.com, chicken wings “contain iron, vitamin A, calcium, magnesium, phosphorus, potassium, zinc, selenium, niacin, choline, folate and betaine, no matter the technique of preparation.” Rolling the wings in batter and frying them will amp up sodium levels, lower vitamin A, but “raises calcium levels.”
What’s in chicken breast meat that makes it the healthiest part of chicken meat, as chefs always say?You mean, what’s NOT in chicken breast meat that makes it super healthy. Boneless, skinless chicken breast is very lean protein. It’s pure lean white meat which contains the following nutrients: 27 g of protein in half a breast, vitamin E, vitamin B6, and vitamin B12. Skinless chicken breast is also a great source of omega-3 fatty acids as well as cancer-fighting niacin (60 percent of which can be found in just half a breast).

How do you debone a chicken leg?
You’ll need a sharp pair of kitchen shears and a sharp kitchen knife. Assuming that the leg is still connected to the thigh, use your shears to cut around the joint. With your knife, make deeper cuts around the joint until you’ve exposed the bone. Continue cutting while, at the same time, pulling at the meat. Use your shears to cut away any remaining meat around the bone and joint. Cut along the length of the thigh bone and gently pull at the bone until you’ve taken it out of the drumstick completely.
 

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How long should you bake chicken to make sure that it’s cooked through?
This depends on several factors: your oven’s temperature, the size of the chicken you’re baking, whether or not your chicken is skinless and boneless, and whether or not you’re baking your chicken with other ingredients.
For skinless and boneless chicken, it would be ideal to bake it at 350 degrees F for about 40 minutes. Before taking it out of the oven, cut one piece through to make sure it’s completely cooked (i.e., no pink parts inside). Breast meat is done when its temperature reaches 170 degrees; thighs are done at 180 degrees. 

 What are the different ways to cook chicken?
Oh we can give you plenty! A favorite would be fried chicken. Some classic Pinoy chicken dishes are chicken afritada, chicken barbecue, chicken inasal, chicken tinola (supposedly Jose Rizal’s favorite), sinampalukang manok, and the always popular chicken adobo.
On a more international scale, there are also chicken pie, chicken empanada, chicken fajitas, baked chicken, chicken cordon bleu, and chicken carbonara.