Tavuk Kızartması literally translated as 'Fried chicken' is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan fried, deep fried, or pressure fried. The breading adds a crispy coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact. Crispy well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.
Generally, chickens are not fried whole, instead the chicken is divided into its four main constituent pieces, of which there are two each. The "white meat" sections are from the front of the chicken. These parts are the breast and the wing. White meat is ‘white’ because of the minimal activity of these muscles. The "dark meat" sections are from the rear of the chicken. Dark meat is ‘dark’ because the muscles are used for sustained activity – in the case of a chicken, chiefly walking. Since chickens don’t fly, breast muscles are not used as often as they would if chickens could fly. The higher activity of leg muscles increases their need for oxygen. The darker color of more active muscles comes from a chemical compound in the muscle called myoglobin, which is important for oxygen transport. Other species of poultry capable of flight (such as ducks, geese, and guinea fowl) have dark meat throughout.
One of the variations of Turkish fried chicken recipes includes chicken breast and milk, crushed potato, garlic powder, grated Parmesan cheese mixed together to make the batter. Then chicken is coated with egg and batter and fried in a skillet with sunflower oil.
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Fried chicken, en.wikipedia.org
Tavuk Kızartma Tarifi, www.yemek-tarifi.info
TAVUK KIZARTMASI, lezzetler.com