Step 2: Consider Enrolling in a Formal Training Program. Bachelor's degree programs in music with a vocal emphasis can help singers develop their voices in a variety of performance atmospheres. These programs emphasize various aspects of the craft, including theory, performance and history.
Deep-fat Frying: The chicken pieces for deep-fat frying are generally coated with a crumb coating or a batter. If a crumb coating is used, the pieces should be set aside to dry for 20 to 30 minutes after they are coated. If coating with a batter, the pieces of chicken can be coated just before frying. When deep-fat frying, be sure the individual pieces are not too large.
Pan-Fried Chicken. The two main keys to making perfect fried chicken are the temperature of the oil and the actual step of frying. Choose oils with a high smoke point: vegetable shortening, lard, and peanut oil are all good choices. To get truly golden-brown and crispy chicken, use a cast iron skillet. You canât beat cast iron for even heat distribution and reliable frying. The fat should be about one inch deep in the skillet, coming about halfway up the food. Get the fat good and hot before adding the chicken: about 350 degrees F (175 degrees C). Using tongs, carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters. Fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.