Master Crispy Frying: Rice Bran Oil
A simple guide to achieving perfectly crispy, non-greasy fried foods using the superior properties of rice bran oil.
Ingredients
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 1 pound chicken breast cut into 1-inch pieces (or mixed vegetables like zucchini and bell peppers)
- 4 cup rice bran oil for frying
Instructions
- In a shallow bowl, combine flour, cornstarch, salt, pepper, and paprika. Mix well.
- Pat dry chicken pieces (or prepared vegetables) thoroughly. Toss them in the flour mixture, ensuring each piece is evenly coated. Gently shake off any excess flour.
- Heat rice bran oil in a deep pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accuracy.
- Carefully add coated chicken (or vegetables) to the hot oil in small batches. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy food.
- Fry for 5-7 minutes, or until golden brown, crispy, and cooked through, turning occasionally if needed. Vegetables may cook faster, typically 3-5 minutes.
- Remove the fried items from the oil using a slotted spoon or spider and place them on a wire rack set over paper towels to drain any excess oil.
- Serve immediately with your favorite dipping sauce, such as honey mustard, ketchup, or a spicy aioli.
Notes
For best results, ensure your oil temperature is consistent. Avoid overcrowding the fryer to maintain temperature and achieve maximum crispiness. You can use a kitchen thermometer to monitor oil temperature precisely. For extra flavor, season your flour mixture with garlic powder or a pinch of cayenne pepper.