What is the first item to be fried when preparing chicken?

When preparing fried chicken, the breast is typically the first item to be fried, especially in certain cooking methods. This is primarily because the chicken breast is a lean meat cut that can benefit from the initial frying process to seal in the juices and prevent it from drying out during cooking. Additionally, frying the breast first allows it to cook evenly, as it is generally a thicker piece of meat compared to wings or legs, which can cook faster.

This method also helps in achieving a desirable crispy texture on the outside while retaining moisture on the inside. Frying the breast first sets the tone for the entire cooking process, ensuring that all other pieces can then follow suit, benefiting from the residual heat and oil consistency established during the frying of the breast.

In contrast, the cooking times and methods for the other parts of the chicken may vary, which can lead to uneven cooking if they are started simultaneously with the breast. Therefore, starting with the breast is often a strategic choice in fried chicken preparation.