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We know that with any New Product that you use, you need to get use to using it correctly. So we have
included some tips from our experience of
using the product, and input from our valued customers and chefs.
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Do not preseason the Poultry, Pork, Fish or Seafood prior to using Coog’s Finest.
- Do not coat Chicken once then re-egg wash, then re-coat with Coog’s Finest coating mix,
this will cause Chicken to become overbearing and increase the salt content.
- Coog recommends that you only use Egg Wash lightly or no Egg Wash at all.
- Shake off excess coating mix prior to placing Chicken in oil, you do not need an excess of coating to get the job done.
- We do not recommend that you use a milk wash or add milk to your egg wash prior to coating.
Some people have traditionally used milk, and that is alright if you are accustomed to cooking with milk,
and it works for you. We only wish to inform everyone what works best with a very Multi Purpose Product.
- Some foods like Oysters, and Boneless Meats like Chicken Tenders, are packed in a sodium based liquid solution or glazed prior to freezing. We recommend that you add a small amount of Multi-Purpose Flour
to the portion of Coog’s Finest Gourmet Chicken or Fish Seasoning to dilute the mixture that you are
using.
( Example: ¼ cup flour to ¾ cup coating mixture. )
- For Fried Potato Wedges we suggest a 50/50 ratio of Multi-Purpose Flour to Coog’s Finest Chicken Seasoning. This mixture comes out perfect for Seasoned Fried Potato Wedges.
For more Recipes on using Coog's Finest, Click Here
Coog’s Tips for Cooking Delicious
and
Tasty Fried Chicken
Because oil contains no moisture, Pan-Frying, Oven-Frying, and Deep-Frying are all technically Dry-Heat cooking methods. Oil protects food from drying out, especially in Deep-Frying, where submerging food
in oil traps in moisture, steaming the food inside while browning the surface.
You can produce excellent Fried Chicken in a variety of ways, including frying it in the oven.
Fried Chicken is defined by the cooking process as by the result, which should be Juicy,
Succulent Chicken covered in a Crispy Crust that is not at all greasy.
Nothing is more important in frying than proper temperatures. For judging the temperature of the hot oil,
use a Deep-Fry Thermometer. If you do not have a thermometer then sprinkle a pinch full of coating mix
into the hot oil and watch how it sizzles.
If it turns brown immediately then the heat is too high, if it tends to settle or disperse into the oil,
the oil is not hot enough. The small pinch of coating should sizzle smoothly; it will do the same when
chicken pieces are added.
Do not wait for the oil to smoke before adding the Raw Chicken Pieces.
This is hard on the oil, since smoke indicates that the oil is breaking down, and the coating that forms on the Chicken is likely to be over browned on the surface before the inside is cooked through.
Always use Fresh Oil each time you Fry.
A common mistake that people have when Skillet Frying Chicken is, cooking the Chicken too fast, causing the Chicken to burn, or become brown on the outside and raw on the inside. The key is to be
patient and establish a moderate to medium high heat.
There are approximately three major factors when frying chicken in a skillet.
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Every stove cooks different, the medium high at your home may cook lower or higher then at Grandma’s and vice versa. So take the heating element into consideration whether its gas, electric, or just a different range.
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Every skillet cooks different believe it or not. Every skillet depending on type and size holds heat
differently and will reflect in the outcome of your frying and the temperature that you are frying.
Example, a Cast Iron Skillet is a lot more dense then most skillets and disperses heat evenly.
Because of its composition it burns hotter and faster, you can turn the heat down a little with a cast iron
skillet.
- The third factor is time. Time depends on variables that are relative to the amount of chicken pieces
and the size of the chicken pieces that you are cooking. Most larger pieces the Breast, Thigh, and Legs take a minimum of 20-25 min in a skillet on a moderate medium hi-heat. In a deep-fryer 15-20 min. Wings usually take 10-15 min and drumettes will take 10 –12 min.
NO DOUBT ABOUT IT, ONCE YOU TRY COOG'S YOU WON'T COOK CHICKEN OR FISH WITHOUT IT !!!
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