Science behind the perfect fried chicken revealed

American Chemical Society experts used science to cook tasty fried chicken. Photo / Getty Images

By Daisy Dunne for MailOnline

The chemistry behind making the perfect batch of fried chicken has been revealed by scientists.

In a video titled 'Fried Chicken's Deliciousness, Explained', experts from the American Chemical Society explain why frying chicken in hot oil produces such a unique flavour.

And the team also used their knowledge of chemistry to explain why cooking fried chicken can sometimes give off a strange fishy odour, according to the Daily Mail.

In the video, the experts explain that once meat has been marinated and battered, it should be fried at temperatures of 150 to 190°C (302°F to 374°F).

This temperature causes the oil to produce chemicals known as triglycerides.

"These are the main component of human body fat so as you might imagine, it doesn't make fried chicken the healthiest picnic food," the scientists say.

"But we're here for the flavour."

Chicken lovers should also look out for bubbles which began to surround the chicken as it fires.

Known as 'rapid fire bubbles', they are formed from water which has escaped from the cells of the chicken.

The bubbles form a protective steam layer around the chicken, which stops the oil from penetrating the chicken as it fries.

The first thing to look for is the bubbles which surround the chicken as it's fried.

"This process is crucial in extracting the water from fried foods and gives the batter that amazing crunch," the scientists say.

And the scientists also explain why frying chicken can often produce chemicals which have a fishy odour.

The unappetising odour is produced when the chicken undergoes a process called oxidation, which is when the food reacts with oxygen in the air, the experts say.

"While gently browned fried chicken has a pleasant buttery, nutty flavour, the oxidation of certain fatty acids like linoleic acid can produce volatile compounds which are smelly and can easily go airborne and fly into your nostrils," the experts say.

Volatile compounds produced by the oxidation of fatty acids include aldehyde and carboxylic acid, which both have pungent scents.

"These volatiles can rob your chicken of good flavours and aromas in exchange for a fishy scent," the scientists say.

To combat this, chicken lovers should invest in a deep fat fryer, which allows the meat to become fully submerged.

This will reduce the amount of oxygen being able to reach the meat, which means less oxidation will occur.

And regularly changing the frying oil can also help to preserve flavour because it can help to remove free fatty acids that build up as chicken fries.