You may have heard of unique ways to level up your fried chicken. From fermented honey glazes to fried chicken ice cream, people definitely feel comfortable experimenting with new additions. But Dennis Littley, chef and recipe expert at Ask Chef Dennis, kicked things up a notch when he told Food Republic that canned crab meat is a perfect addition to this American classic.
“Canned crabmeat might not be the first thing people think to pair with fried chicken, but it’s actually an incredible way to add rich, savory depth,” says Littley. “The sweetness of the crab enhances the umami of the chicken, especially when it’s folded into the batter or breading.” Since fried chicken is such a quintessential comfort food, maximizing that satisfying, down-home feeling you get after eating it is a vital part of developing its flavor. Many restaurants, like Chick-fil-A, use MSG to make their fried chicken irresistibly delicious, thanks to its direct link to umami — but crab fulfills that same purpose, all while adding delightful new flavors.
“You get a subtle seafood note that doesn’t overpower but adds an extra layer of [flavor], think of it like a southern surf-and-turf twist,” Littley continues. Canned crab meat removes the need to crack open shells yourself, and your seasonings and oil add plenty of flavor. Plus, crab meat simply loves frying in just about any way possible, from Carolina crab cakes that use lump and backfin meat to Maryland blue crabs fried whole when their shells are soft.
Read more: 12 Fried Chicken Chains Ranked From Worst To Best
How To Incorporate Canned Crab Meat Into Fried Chicken
Canned crab meat next to a fork and small wooden serving board – Aleksei Isachenko/Getty Images
While the flavor is all but guaranteed, working crab meat into fried chicken can be a bit tricky. The size of your cuts, whether or not they’re deboned, and what kind of batter or breading you’re using all factor in.
“I wouldn’t recommend stuffing it inside the chicken unless you’re working with boneless pieces and a tighter structure, but mixing it into a cornmeal-based dredge or panko coating works beautifully,” Dennis Littley says. Crab cooks quickly, so you don’t have to worry about it not reaching temperature if you stuff a boneless breast with it. However, to avoid your stuffing falling out, this is best done with a shallow, pan-fry method so you can flip the meat and ensure it doesn’t fall apart in the oil.
If you incorporate it into a dredge or bread crumbs, break the meat into smaller pieces. This ensures the crab meat evenly distributes throughout the crust while also maintaining your hard-won crispy texture, as large pieces may stay soft when cooked. Cornmeal and panko breadcrumbs are especially great for this recipe since they help fried chicken crisp up so well. To ensure your crab doesn’t overcook and lose its flavor, use Littley’s suggestion with smaller cuts, like wings and legs, rather than big bone-in breasts that may take longer to cook.
Want more food knowledge? Sign up to our free newsletter where we’re helping thousands of foodies, like you, become culinary masters, one email at a time.
Read the original article on Food Republic.
