Fried Chicken For A Party Question

justin.samuel.martin

I'm making Gai Tod (Thai style fried chicken) for a large party tonight. Everything's marinated and ready to go, but I'm wondering if anybody has a suggestion for a way to make my job cooking and serving easier. I'm considering frying them off now, letting them chill in the refrigerator, then frying again when guests arrive. I'd prefer not to do the sous vide then fry method as my immersion circulator is being used for another application at the moment.

Thanks!

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Comments

tshewman

Would personally fry Ala minute and keep in stove if necessary

Kenshi_Kawaguchi_169058

I’ve made the ChefSteps chicken wings a few times, which calls for pressure cooking the wings for 15 minutes, then frying for 2 minutes to get the outside crispy. https://www.chefsteps.com/activities/chicken-wings

I really like the results, but the meat does come out very tender. You can reduce the pressure cooking time to 10 minutes (see the comments on the recipe above).

Good luck!

justin.samuel.martin

I had considered going that route, but I had so much chicken that it wasn't really practical. I ended up just frying them up and serving them in batches. Next time, I think the best bet would have a couple pots of oil going at once.