Whether you are cooking for a crowd or looking for a way to cut your trans fat intake, par-cooking chicken before you fry it is a simple way to cut down on the amount of time chicken sits in oil. The "par" in par-cooked stands for partially cooked. The only time it is safe to par-cook chicken is if you immediately finish cooking it because the bacteria in partially cooked chicken has not been destroyed, according to the U.S. Food and Safety Administration.
Things You'll Need
- Stock pot
- 1/4 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Rinse the chicken under cold water and discard the packaging.
Place the chicken in a stock pot, and add water until it completely covers the chicken.
Stir in 1/4 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder.
Place the pot on the stovetop, and turn the heat to medium-high. Bring the water to a boil, then adjust the heat to medium. Simmer the chicken pieces for 15 minutes. Turn off the heat. Remove the partially cooked chicken from the water. It is now ready to be battered and fried.
- Photo Credit Jupiterimages/liquidlibrary/Getty Images
How to Pan-Fry Breaded Chicken
Pan-frying requires a slightly longer cooking time and more turning than deep-frying, but some chicken enthusiasts prefer its ability to produce chicken...
How to Fry Chicken
Here is a simple but classic method for that Southern delight, fried chicken. This recipe uses a flour coating rather than batter....
How to Bake Chicken
Spiced and herbed, marinated or sauced, cut in pieces or stuffed and roasted whole, baked chicken is the quintessential Sunday dinner. The...
How to Cook Chicken in a Pan
Pan-cooked chicken offers perhaps the largest number of possible chicken dishes based purely on different cooking techniques. From classic fried chicken to...
How to Par-Cook a Sausage
Many types of homemade sausage are traditionally par-cooked by poaching. Store-bought sausages may also be par-cooked, either to speed preparation or as...