Mastering Crispy Fried Chicken at Catering Events: Techniques and Tips

Keeping fried chicken crispy at catering events is a challenging but achievable task for skilled caterers. To ensure that the chicken maintains its optimal texture and flavor, several key techniques are employed. Whether you're organizing a small family gathering or a large corporate event, understanding these methods can help you serve the perfect fried chicken every time. Let's delve into the strategies catering professionals use to achieve the perfect crispy chicken.

Proper Cooking Technique

The foundation of crispy fried chicken lies in the cooking process itself. Here are two essential techniques catering experts often use:

Double Frying

Some caterers opt for a double-frying method to create that extra-thick, crunchy crust that fried chicken is famous for. The first fry is used to cook the chicken through, and the second fry is conducted just before serving to crisp up the coating. This method ensures that the chicken is perfectly cooked on the inside while achieving that delightful exterior.

Temperature Control

Frying at the correct oil temperature is crucial. A typical ideal range is between 350°F to 375°F. This moderate temperature allows the chicken to cook quickly, forming a crispy crust while maintaining the juicy interior. Precise temperature control can make a significant difference in the final product's texture.

Cooling and Storage

Proper cooling and storage techniques are equally important in preserving the crispiness of fried chicken:

Cooling Racks

After frying, chicken is placed on cooling racks instead of paper towels. This allows air to circulate, preventing excess moisture from making the crust soggy. Proper air circulation is vital in maintaining the chicken's crispy texture.

Ventilated Containers

If the chicken needs to be stored before serving, it’s placed in ventilated containers that allow steam to escape. These containers prevent the chicken from steaming, thus maintaining its crispiness and avoiding unwanted moisture.

Serving Techniques

To ensure that the chicken remains flavorful and crispy at the right temperature, caterers use the following techniques:

Timing

Fried chicken is often cooked as close to the serving time as possible. Some caterers have specialized setups that allow for quick frying or reheating to maintain the perfect level of crispiness.

Warming Equipment

Warming trays or heat lamps are used to keep the chicken warm without steaming it. These devices maintain the temperature while allowing a small amount of moisture to escape, ensuring the chicken stays crispy.

Coating and Ingredients

The right combination of ingredients can significantly enhance the crispiness of the chicken:

Use of Cornstarch or Baking Powder

In some recipes, catering experts add cornstarch or baking powder to the breading mix. These ingredients can help achieve a more crunchy exterior by enhancing the binding properties of the coating.

Seasoned Flour

A well-seasoned flour blend is another technique caterers use to contribute to a crispier crust. This allows the exterior to form a thicker, crunchier layer around the chicken.

Serving with Dipping Sauces

Offering dipping sauces on the side is a great way to keep the chicken crispy. These sauces can be applied sporadically during the meal, ensuring that guests enjoy the chicken without adding any moisture that could make the crust soggy.

Additional Tips

To achieve the best results, caterers also focus on using high-quality, fresh oil. They prefer oils with high smoke points, such as peanut or canola oil, which can withstand the high heat of frying without burning or degrading. Regular oil filtration and replacement further ensure contamination-free cooking.

By incorporating these techniques, caterers can serve crispy fried chicken that remains appealing throughout the event, providing a memorable culinary experience for guests.