I've been asked to cook fried chicken for 25 next week at a birthday party. I'm serving it with rice and peas and salads.
The salads will be prepared and assembled in the morning and the rice cooked at the time. But there's no way I can cook 30+ pieces of chicken on the day so I plan to cook it the day before and reheat it.
I have a large induction range with 3 ovens, though getting them all up to high temps with the hob going might restrict me to the two larger ones. Still plenty of space to do it in one batch I think.
I've read some suggestions and one included cooking it from frozen. But I'm no expert with fried chicken, so I need some advice from those here who I know are.
Obviously I need to get it as crisp as possible without drying it out.
I've read some suggestions and one included cooking it from frozen at a 180°C/350°F until close, and then hitting it harder at 205°C/400°F for the last 10mins to crisp up.
I've tried it once before from the fridge and the result was ok but not great. I'm having a dry run this weekend.
Is it possible or should I suggest something else?
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