/ck/ - Food & Cooking

>>18964541
I don't like that kind, so I haven't tried to make it, but I would imagine something that is double or triple dredged in flour to make a really sticky paste.

A process like this with the chicken pieces.

>dredge in flour straight from the marinade
>dip in buttermilk
>dredge flour again
>dip in egg mixture
>final dredge in flour

Just a single dredge in flour from the marinade and letting it rest to hydrate the flour completely makes a pretty good crust on my chicken. I'd imagine several dredges with egg would really stick to that fucker. pic related was just a single dredge in flour.

>>17631640
Would you settle for fried chicken? While I do indulge and dine on the dinos fairly frequently, I am rarely able to capture a photo since they disappear from the tray in such a hasty manner.

>>17091275
Sorry the sequencing is really simple when I do it.

Marinate chicken at least 6 hours in the following mixture
>just about cover with buttermilk
>top off with pickle juice
>several dashes of hot sauce

Prepare flour mixture in large bowl or wide baking dish. I do it all to taste so unfortunately I don't have exact amounts
>flour
>garlic powder
>onion powder
>smoked paprika
>black pepper
>salt
>oregano
>thyme
>cayenne
>any other spices or herbs that I'm feeling really the most important part is to make sure it's properly salted

Next dredge marinated chicken directly into flour mixture. The buttermilk will help the flour stick. Be careful to get every crease and wet spot dusted with flour and try not to make clumps. I like to always keep one hand dry so I can sprinkle flour without it sticking to my hand.

Then you let them rest on a rack for a period of time. Basically the flour should turn damp and it should look like the pieces are breaded. I don't normally go for a second coating, but if you wanted to, once the pieces are rested you could dip them in egg or buttermilk again, then repeat the process. The important part is to let them rest in between dips.

Pic rel is fried chicken using the same method.

>>16991516
>weeb post

Why am I not surprised.

Here's my fried chicken.

>>16629302
I don't necessarily agree with your ratings, but I respect the consistency and commitment to them.

What do you think about this fried chicken?

>>15768972
Based, very similar to my fried chicken recipe, shit is cash money. I like adding a louisiana style hot sauce to my marinade. I did biscuits and slaw too.

>>14949657
Dude that looks fucking bombb, might have me beat. I also use flour so idk what to do if I had to make it gluten free, pic related.

>>14949643
I was just seeing if you had a pic on hand. I'm just going though old pics of meals the last time I made them. Pic related fried chicken.