what is par fried chicken?

Par fried chicken is a popular technique used by chefs and home cooks to prepare chicken in advance. The word “par” means “partial,” so par fried chicken is chicken that has been cooked partway through the frying process.

This method involves frying the chicken for a short time, then stopping before it is fully cooked. The chicken is then cooled and stored until ready for final cooking. Par frying helps save time and makes meal prep easier, especially when cooking for a large group or busy days.

In essence, par fried chicken is like giving the chicken a head start. It develops a desirable crispy exterior and pre-cooks the inside, so when it’s time to serve, you can finish it quickly. This technique is common in restaurants and food trucks, where speed and consistency matter. It is also a handy approach for home cooks who want crispy, fresh-tasting chicken without the long wait during busy family dinners.

Understanding what par fried chicken is helps you see why it’s so useful in meal prep. It’s a way to streamline cooking without sacrificing flavor or texture. For example, you might fry the chicken a day ahead, store it in the fridge, and then finish it right before serving to get that perfect crunch and juiciness.

Additionally, par frying can improve overall texture. Since the chicken is only partially cooked initially, it retains moisture better and reduces the risk of overcooking during the final fry. This makes it easier to achieve crispy skin and tender meat every time.

Whether you’re running a food business, prepping meals for the week, or just want an easier way to enjoy fried chicken, understanding this technique sets the stage for great results. It’s a clever trick that combines taste, convenience, and efficiency.

Benefits of Par Cooking Method

Par cooking, also called partial cooking, is a technique where food items are cooked only partway before finishing the preparation later. This method is widely used in both home kitchens and professional settings because it offers several valuable advantages. By understanding these benefits, you can see how par cooking can make your meal prep easier, faster, and more effective.

Improves Texture and Flavor

One of the main benefits of par cooking is that it helps enhance the texture of food. For example, par frying gives items like French fries or chicken wings a crispy exterior without overcooking the interior. When it’s time to serve, a quick finish in the oven or fryer ensures a perfect crust and tender inside.

Additionally, par cooking can lock in flavors. By partially cooking ingredients, you prevent them from becoming mushy or dry during the final steps. This is especially helpful for delicate items like fish or vegetables, which can become overdone if cooked too long at once.

Increases Cooking Efficiency and Saves Time

One big perk for busy home cooks and busy kitchens is that par cooking saves time. You can prepare ingredients in advance, par fry or par roast them, and then store them safely in the fridge or freezer. When it’s time to eat, finishing the dish is quick because the hard work is already done.

This method is especially handy for large gatherings or restaurant menus where quick turnaround times matter. Instead of spending hours cooking each dish from scratch, par cooking allows you to prepare in stages and serve faster without compromising quality.

Facilitates Meal Prep and Storage

Par cooking makes meal prep more manageable. You can cook meats, vegetables, or starches partially ahead of time, then store them for later use. When you need a quick meal, just finish the cooking process—like reheating and crisping—without sacrificing taste or appearance.

Furthermore, par cooked food can be stored safely for several days in the fridge or longer in the freezer, preserving freshness and reducing waste. This makes planning and prepping weekly meals much easier for busy households.

Enhances Safety and Consistency

Par cooking also improves food safety. Partially cooking food to a safe temperature kills bacteria and reduces the risk of foodborne illness. When you finish cooking later, you ensure the food is both safe and delicious.

Consistency is another benefit. When you par cook ingredients in batches, each piece tends to cook evenly during the final step, helping you produce uniform dishes. This is especially helpful when preparing large quantities or multiple servings.

Versatility Across Different Dishes

The par cooking method is versatile and adaptable for many types of cuisine and dishes. Whether you are making fried chicken, roasted vegetables, or even blanched greens, par cooking helps you gain control over texture and timing.

This flexibility enables home cooks to experiment with recipes, prepare ingredients ahead, and ensure each dish turns out just right.

Summary

Enhances food texture and flavor for a more appealing dish
Speeds up cooking process, ideal for busy schedules
Facilitates meal prep and makes storage easier
Improves safety by reducing bacteria before final cooking
Ensures consistent results across multiple servings
Offers versatility for a variety of recipes

Incorporating par cooking into your routine can elevate your culinary skills, save time, and help you serve more professional-looking meals. Once you master the technique, you’ll find it a simple and effective tool for everyday cooking and special occasions alike.

How Par Fried Chicken Is Made

Par fried chicken is a popular way to prepare chicken ahead of time, making it quick to finish and serve later. The process involves partially cooking the chicken through frying, then freezing or storing it for future use. This method ensures you get crispy, flavorful chicken with less stress during busy meal times.

To start, you need fresh or properly thawed chicken pieces. Whether you prefer drumsticks, thighs, or breasts, clean and pat them dry with paper towels. Removing excess moisture helps the coating stick better and results in crispier chicken. Season the chicken with your favorite spices and herbs. Common choices include salt, pepper, garlic powder, and paprika.

Step 1: Prepare the Batter and Coating

Next, prepare your coating mixture. Typically, this involves a seasoned flour blend. You can add cornmeal for extra crunch or spices for flavor. For the batter, many cooks dip the chicken in buttermilk or a beaten egg mixture. This layer helps the flour adhere firmly to the chicken and creates a base for a crispy crust.

Step 2: Coat the Chicken

Dip each piece into the batter or wet mixture, making sure it’s evenly coated. Then, dredge the chicken in the seasoned flour, pressing lightly to help it stick. For a thicker crust, you can repeat this process: dip again in batter and coat with flour. Place the coated chicken on a wire rack or plate to set briefly before frying.

Step 3: Par Fry the Chicken

Heat oil in a deep frying pan or a deep fryer to about 350°F (175°C). Use enough oil to submerge the chicken pieces comfortably. Carefully add the chicken to the hot oil, frying in batches if needed to avoid overcrowding. Fry for about 3-5 minutes on each side. The goal here is to cook the chicken through partway while developing a crispy crust.

During par frying, the chicken shouldn’t be fully cooked, just partially. You’ll notice the crust turns golden and firms up. Use a meat thermometer to check that the internal temperature reaches 150°F (65°C) to ensure it is safe yet not fully cooked. Remove the chicken from the oil and drain on paper towels or a wire rack.

Step 4: Storage and Final Cooking

If you plan to store the par fried chicken, let it cool completely. Place the chicken in airtight containers or freezer bags. You can freeze it for up to 3 months without losing quality. When you’re ready to serve, simply reheat in an oven or air fryer until hot and crispy, then finish with a quick fry if needed for extra crunch.

Tips for success include maintaining consistent oil temperature, avoiding overcrowding the pan, and not overfrying during the par stage. This process makes it easy to serve freshly crispy chicken with less effort. Keep in mind that the final frying time should be short, just enough to finish cooking and re-crisp the coating.

Tips for Perfect Par Frying

Par frying is a handy technique that helps you prepare crispy chicken in advance, making your cooking process quicker and more efficient. To achieve that perfect crunch and juicy interior, keep these practical tips in mind.

First, temperature control is key. Use a reliable thermometer to keep your oil between 350°F and 375°F (175°C to 190°C). If the oil is too hot, the coating can burn before the chicken cooks through. If it’s too cool, the chicken absorbs more oil and gets soggy. Maintaining a steady temperature ensures you get that ideal crispy exterior and tender inside.

Before frying, always pat the chicken dry with paper towels. Excess moisture can cause oil splatters and result in uneven crispiness. Also, seasoned flour or a breading mix adheres better when the chicken is dry. This step helps you build a flavorful crust that sticks well during frying.

Timing is crucial. Par frying usually takes about 4-6 minutes per batch, depending on the size of your chicken pieces. You’re aiming for a golden-brown color and a slight set in the coating. Remember, the chicken won’t be fully cooked to safe internal temperatures yet, so don’t overdo it. Use tongs or a slotted spoon to transfer the chicken to a wire rack or baking sheet lined with paper towels for draining.

After par frying, allow the chicken to cool slightly before storing. Place it in a single layer on a wire rack in the fridge. This keeps the coating crisp and prevents the pieces from sticking together. When you’re ready to serve, finish with a second fry at the same temperature for 2-3 minutes, or until fully cooked and crispy. This double-fry method is the secret to restaurant-quality crunch.

Always monitor the oil temperature with a thermometer—not guesswork.
Use a neutral oil with a high smoke point, like vegetable or sunflower oil.
Avoid overcrowding the frying basket; fry in small batches for even cooking.
Let the par-fried chicken rest briefly before finishing to allow the crust to set.

Common Mistakes to Avoid

When you’re learning to perfect the art of par frying, it’s easy to fall into some common traps. Par frying is a handy technique that helps speed up cooking later and gives your food a nice crispy exterior. However, making a few mistakes can lead to uneven cooking, soggy results, or even safety issues. Here are some of the top mistakes to watch out for, along with tips to help you avoid them and achieve more consistent, delicious outcomes.

1. Using the Wrong Oil or Not Heating It Properly

Choosing the right oil is crucial for a successful par fry. Oils with a high smoke point, like vegetable, canola, or peanut oil, are best since they can withstand high temperatures without burning. Using oil with a low smoke point, like olive oil, can result in smoke, bitter flavors, or even fire hazards.

Make sure your oil is heated to the right temperature, typically between 325 and 350 degrees Fahrenheit (160-180°C). Use a reliable thermometer to monitor the heat. If the oil isn’t hot enough, food absorbs more oil and turns soggy. If it’s too hot, the outside burns before the inside cooks. Always test with a small piece before adding all your food.

2. Overcrowding the Pan

One of the biggest mistakes is adding too much food at once. Overcrowding drops the temperature of the oil quickly, leading to uneven frying and soggy textures.

To avoid this, fry in batches. Give each piece enough space so the oil can circulate around it. This helps maintain the correct temperature and results in crisp, evenly cooked food. If you’re preparing large quantities, consider using a deep fryer or a wide, deep pan, and keep the oil temperature steady between batches.

3. Not Draining Excess Oil Properly

After par frying, food can carry excess oil, making it greasy and dull in appearance. Avoid rushing to serve immediately without draining.

Place the fried items on a wire rack or paper towels to remove excess oil. This helps your food stay crispy and prevents sogginess. For best results, lightly sprinkle with a bit of salt or seasoning while still warm, which can also enhance flavor.

4. Skipping the Proper Storage

If you’re prepping in advance, storing par-fried items improperly can ruin the texture. Keep them in a single layer on a rack or tray, and avoid stacking.

Let the food cool completely before storing in the refrigerator if you plan to fry again later. Reheat in the oven or a hot oven to restore crispiness instead of microwaving, which can make food soggy.

5. Not Paying Attention to Safety

Hot oil can be dangerous. Never leave cooking oil unattended, and keep a fire extinguisher nearby. Keep flammable items, like kitchen towels or paper, away from the stove.

Use long-handled tools to handle hot foods and always follow safety guidelines. Remember, if the oil catches fire, turn off the heat and smother with a metal lid or fire blanket. Never pour water on a hot oil fire.

Use a thermometer for accurate temperature control.
Fry in small batches for even cooking.
Drain fried foods properly to maintain crispiness.
Store par-fried items correctly for second cooking.
Follow safety precautions when working with hot oil.

Complete Cooking and Serving

Finishing your par fried chicken properly and serving it in an appealing way can turn a simple meal into a special treat. This section guides you through the final steps of cooking, reheating tips, and creative ideas for presentation. Whether you’re preparing for a family dinner or a casual gathering, these tips will help you serve delicious and visually appealing chicken every time.

Final Cooking Steps

If you’ve partially cooked the chicken and are planning to finish cooking later, make sure to complete the process safely. When you’re ready to finish cooking, preheat your oven to 375°F (190°C). Place the chicken pieces on a wire rack set over a baking sheet. This helps excess oil drip away and ensures even cooking.

Bake the chicken for about 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C). To check, insert a meat thermometer into the thickest part of the chicken. If you don’t have a thermometer, look for clear juices and no pink in the meat.

For extra crispiness, you can briefly broil the chicken for 2-3 minutes. Keep a close eye to prevent burning. Remember, the key to perfectly cooked chicken is avoiding overcooking, which can dry out the meat.

Reheating Tips

If you have leftovers or plan to prepare the chicken in advance, proper reheating preserves flavor and texture. The best way to reheat fried chicken is in an oven or toaster oven. Preheat to 375°F (190°C). Place the chicken on a wire rack over a baking sheet to keep it crispy. Reheat for 15-20 minutes, until hot and crispy.

Serving and Presentation Ideas

Presentation can make your fried chicken more appetizing. Arrange the chicken on a large platter or wooden board for a rustic look. Garnish with fresh herbs like parsley or thyme for a pop of color and flavor. Serving with vibrant sides such as coleslaw, roasted vegetables, or a bright salad creates an inviting plate.

Offer dipping sauces alongside, like honey mustard, spicy ranch, or classic hot sauce. Small bowls or ramekins placed around the platter make it easy for everyone to enjoy the flavors.

For a more festive presentation, serve the chicken with garnishes such as lemon wedges or pickles. You can even plate individual servings with a side of mashed potatoes or cornbread for a hearty, well-rounded meal.

Finally, remember that freshness and warmth make a big difference. Serve your fried chicken hot from the oven or skillet for the best taste and texture. Have fun experimenting with different garnishes and side dishes to customize the meal to your liking.

FAQs About Par Fried Chicken

If you’re trying to master par fried chicken, you might have some questions along the way. Par frying is a helpful technique where chicken is partially cooked through frying, then finished later. It can help ensure your chicken is crispy on the outside and perfectly cooked inside. Here are some common questions and helpful answers to guide you through the process.

What exactly is par frying chicken?

Par frying means frying chicken just enough to cook the surface and firm up the outer layer, but not fully crisp or cooked through. The chicken is then taken out, cooled, and stored until you’re ready to finish it later. This process speeds up cooking when you’re ready to serve and helps lock in flavors. Many cooks use par frying when preparing large batches or when serving at a later time to keep the chicken crispy.

How long should I par fry chicken?

The par frying process typically takes about 3 to 5 minutes per batch. The goal is to achieve a light golden color and a set crust. The chicken should feel firm but not fully cooked inside. Keep in mind that the internal temperature of raw chicken is 165°F (75°C). So, in par frying, you’re mainly working on the outer layer. Over-frying can make the chicken greasy or tough, so keep an eye on the color and texture.

Can I freeze par fried chicken?

Yes, you can freeze par fried chicken. After frying, let the chicken cool completely, then place it on a baking sheet or tray lined with parchment paper. Once cooled, transfer the chicken to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When you want to serve it, just reheat and finish frying for that crispy exterior.

How do I safely reheat par fried chicken?

The best way to reheat par fried chicken is to finish frying it in hot oil until crispy and heated through. You can also bake it in a preheated oven at 375°F (190°C) for about 10-15 minutes. If you’re short on time, using an air fryer at 375°F for about 5-7 minutes works well. Just make sure the internal temperature reaches 165°F (75°C) to ensure safety and a crispy texture.

What are common mistakes to avoid when par frying chicken?

Frying at too low a temperature, which can make the chicken greasy.
Overcrowding the fryer, leading to uneven cooking and soggy chicken.
Not cooling the chicken properly before storage, which can lead to bacterial growth.
Skipping the seasoning or marinade before frying, which can result in bland taste.

Do I need special equipment for par frying?

A deep fryer or a heavy-based pot with a thermometer is ideal for controlled and safe frying. You will also need a slotted spoon or tongs to remove the chicken safely. Using a thermometer helps maintain the oil temperature around 350°F (175°C), which is perfect for frying chicken. Proper equipment ensures even cooking and reduces risks like oil splatters or overheating.

Is par frying healthier or less healthy than other cooking methods?

Par frying involves oil, so it’s not the lowest-fat cooking method. However, because it’s done quickly and followed by baking or finishing in a hot oil, you can control the amount of oil absorbed. Baking or air frying afterward can reduce fat and calories. The key is to use healthy oils and not overdo the frying to keep your chicken flavorful but balanced.