The best oil for frying chicken should be able to fry at high smoke points, such as avocado oil and vegetable oil. You could use sunflower oil, or high-oleic sunflower oil. Learn more about why these are the best oils for frying...
It is common to reuse the oil that you used for frying chicken or other foods. Be sure to strain the oil to remove food debris after it cools and then properly store it. If stored properly, you can reuse...
The vein in a chicken breast is more easily spotted than in other parts of the chicken. It is more typical to see veins in chicken that has been simmered on the bones. It is entirely up to you if you want...
You can freeze rotisserie chicken and it can be frozen up to 4 months while maintaining it’s quality as long as it’s stored at or below 0°F. Whether homemade or purchased from a local grocery store, rotisserie chickens are both...
You can refreeze cooked chicken with proper handling. Raw chicken can be safely refrozen within 2 days of thawing, while cooked chicken can be refrozen within 4 days. To ensure optimal quality, it’s best to refreeze the chicken as soon...
As a professional chef, I have encountered numerous cases where chicken tastes like fish. The most common reason for fishy chicken is usually due to bacteria growth, which can be a result of improper storage. However, I have also found...
As a chef, I constantly get asked questions about protein by friends, clients, and readers who want to know which protein source is better, healthier or contains more protein. Which has more protein, chicken or steak? Chicken, per 200g serving:...
Chicken Vindaloo and Chicken Tikka Masala are both popular Indian dishes, but they differ in flavor and preparation. Vindaloo is known for its spicy and tangy profile, often made with vinegar and hot spices. Tikka Masala, on the other hand,...
