/ck/ - Food & Cooking

>>18210162
you can't.

>>18210162
Easy.

>>18210162
Chicken fried pork? Why not. Look up recipes for extra crispy chicken. Cut smaller pieces and tenderize them with a hammer or beat them with a can, fuck if I care. Then follow instructions the same as you do for making fried chicken.

>>18210242
package says chicken, not pork. willl the breading stick to the marinade just fine?

>>18210248
Wtf. No. You bread and fry dry pieces of meat. You don't throw wet things in the frier, nor do you try to bread them. The marinade has already flavored the meat, drain it and pat the meat dry.

>>18210162
I've only breaded and fried chicken maybe 10 times at most, usually flattened breast cutlets, but I think you can just do the standard procedure here:
>remove from package and pat dry, as dry as possible. dry as a fucking bone.
>dredge in flour or batter mixture
>bathe in egg wash (beaten egg)
>dredge in batter mixture again
>let sit on rack for batter to fully hydrate and settle from egg wash, 5-10 min(?)
>fry in hot oil
>let rest on rack at least 5-10 minutes before eating
>add large grain salt immediate after setting on rack

some tips that I like for general use:
>for your dry batter mixture, use 50% flour to 50% starch. I use corn starch and it works fine, but I've heard rice starch is best.
>when making the egg wash, beat eggs with fair amount of dill pickle juice for extra briney flavor
>dribble in some of the egg wash into your flour/dry batter mixture to create little beads and chunks of wet batter that cling to the chicken when dredging and give it extra crunchy spots and texture
>before the first dredge into flour, you can squeeze the chicken a bit to mangle the flesh which creates more surface area for breading to get into
more tips are welcome. I've always been curious about corn flakes in breading or how to get crustier, craggier coatings.

picrel is the last batch of chicken tenders I made. they're that shape because of my last tip, I squeezed them. they're over salted but I shook it off and it was fine.

>>18210281
thank you for taking the time to teach me

>>18210162
>Grocery outlet bro spotted
I love them stickers.

>>18210257
Damn.
Buttermilk fried chicken is gone forever thanks to your based trans ass.

>>18210162
>marinade them for a night or two in :1 cup butter milk, 1 cup pickle brine, 1 tsp salt.
>pull them directly out of the marinade and roll them in (((self raising))) flour
>deep fry untill cooked in the middle
>build the burger

>>18210242
how can a chicken fry pork? It doesn't even have hands

>>18210531
>burger
there is no burger meat in chicken, anon.
stop being that way.

>>18210162
It's not complicated, just dredge them in a flour and spice mixture until they're completely covered. Then let them rest so the moisture seeps into the flour and bonds to the chicken. Then you can either dip them again in egg or buttermilk, dredge, rest and fry.

Pic related is skinless chicken tenders marinated in buttermilk and pickle juice, dredged in flour one time. Don't know how people fuck up fried chicken so much. It's actually impressive considering how easy it is.

>>18211300
hangover sandwich I made using the same technique with chicken thighs instead. I get that it's a bit of a messy sandwich, but the chicken is crispy and juicy.

Single dredge in flour mixture after buttermilk marinade. That's it.

>>18210162
You take the wet chicken, dredge it in seasoned flour, and toss into the deep fryer. Easy as.

>>18211079
>there is no burger meat in chicken, anon.
stop being anal about shit, everyone understands what he is talking about when he says a burger.

>>18211300
the crispy crust always falls off the last 3 times i attempted to fry chicken

-op

>>18211319
This but add cornstarch to the seasoned flour

>>18211498
So a few things could be the problem.

1. The chicken was not wet/viscous enough before dredging in flour. The combination of wetness on the chicken and flour should make a batter. If you don't have enough moisture proper amounts of flour won't stick. The marinade should also be somewhat viscous, which is why I use buttermilk. Or you could just premix a batter and dip the chicken in it, but this will have a different look and feel.

2. Not resting them long enough. If don't rest them, the marinade and flour won't mix and stick to the chicken. It's best to have them rest on a wire rack so the bottom can properly air out.

3. Not using proper oil temperature. Make sure you're using a decent amount of oil and don't put any chicken in the oil until it's hot enough. Use a thermometer and wait until the top center section of the oil reads around 350 degrees, You also need to monitor how the chicken is browning/frying. If you drop a bunch of chicken in a small amount of oil it'll drop the temp and fuck up the fry. It's better to do a few pieces at a time.

>>18210257
>The marinade has already flavored the meat, drain it and pat the meat dry.

>>18211649
>1. The chicken was not wet/viscous enough before dredging in flour.

wat do i do? wet or dry?

>>18211786
you dry the wet chicken with the flour if that makes sense. So you want the chicken wet, then you completely cover it so the outside is 100% caked in flour.

If you dry the chicken and toss it in flour, nothing will stick to it. The other guy is a retard. People fry wet things all the time. Just look up anything beer battered, funnel cake, or tempura. The key though is that it is combined into a batter of some kind.

If you just put a bunch of water into a deep frier it will cause a lot of bubbles and start throwing oil everywhere. But batter will not do that. Given that it sounds like you have never really done stuff like this you should watch a video so you can see what I'm talking about.

>>18211812
ill watch a video.... could you recommend one

so i just made egg wash. i didnt have milk so i used "cooking creme" and instead of pickle brine, i used the marinade from the chicken packet.

i used 1/2 teaspoon of cooking cream and about two table spoons of marinade with four eggs. is that bad for some reason due to oils or something? should i have just used water and egg?

also the flour you pat the chicken with is the same flour you do the final breading with? should i not add break crumbs to the flour? i think there are breadcrumbs in the cabinet

>>18211873
>>18211881
So I normally use buttermilk, cooking cream and the marinade may be ok.

So when I make my chicken, the two photos I posted, I only do a single dredge in flour. So you should mix a bunch of flour, salt, paprika, black pepper, garlic powder, white pepper, cayenne, and what ever other spices you want to be in there. I normally eyeball everything, but seeing as this is your first time I'd probably just look it up.

So overall the process should go like this.

>mix together flour and dry spices in a large container to make flour dredge
>one piece at a time transfer chicken to flour dredge and make sure every inch of chicken is completely covered
>transfer to baking sheet or wire rack, then dredge another piece of chicken and repeat the process
>once all the chicken pieces are completely covered in the seasoned flour start heating up the oil
>wait until oil reaches temp
>1-3 pieces can go into the oil at a time. Start with 1 and see how it does as a test piece.
>cook until golden brown and rest again
>salt as necessary

If you can send pics of what you're doing that could help potentially.

>>18211925
here's a dredge mix I found. Seems good enough for the seasoned flour, but I think this would make a lot. You can probably scale it back depending on how much chicken you're making. Just google from scratch fried chicken.

Dredging Mixture
3 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon white pepper
1 teaspoon cayenne pepper

>>18211925
so at what point did you use egg wash?

>>18210281
>for your dry batter mixture, use 50% flour to 50% starch.

>>18211933
>Dredging Mixture
>3 cups all-purpose flour
>1/2 cup cornstarch

Cool thread. I made these chicken nuggets yesterday. Dredged in seasoned flour, then egg wash, then back to the seasoned flour. Deep fried em in peanut oil. Question, how many times can I reuse the oil? My girlfriend threw the oil away after even tho I told her I was gonna save it

Marinades don't flavor the meat. You're wasting money OP

shit lighting

image board

>>18212045
>girlfriend threw the oil away

>>18212027
>>18212021
I don't typically use corn starch and I don't use egg wash ever. But there's a lot of ways to make fried chicken.

how do i make shredded/pulled chicken with the rest of the chicken and marinade?

I read that you pan stove top both sides for 5min each and then the chicken will just shred apart? really? how come beef doesnt do that?

>>18212090
Well for starters the marinade won't actually flavor the meat so I suggest throwing the marinade in the trash.

>>18212097
tell that to this guy >>18212052

>>18212097
Fuck you, marinades number 1

>>18210162
>wash marinade off
>soak in buttermilk with plenty of salt and pepper overnight
>buy some poultry magic (pic related)
>make chicken flour of
15x flour
5x corn starch
3x poultry seasoning
Mix well.
Pull tenders straight from buttermilk, roll in flour and dunk. You can repeat if you arent satisfied with the results.

You can also make an easy egg wash by doing half and half egg yolks and water and do the same thing with the flour you've made OR some panko breadcrumbs (or my mom's favorite, crushed wavy potato chips.)

>>18212045
Theoretically until it is black.
I know industrial fryers have filters you basically just pump the oil through and it comes out fresh as a daisy 2 or 3 times before it's too nasty to use, I'm not sure if there's a home equivalent.

how long can eggwash and flour sit on counter? it is noon now, can i cook more fresh fried chicken at 7pm, or am i risking getting sick?

>>18212102
Damn they're really out here banning that guy who's talking shit about marinades lmao

>>18212027
yeah, different people have different recipes. some people use more than 50% starch, too.

>>18212177
I hate marinades now.
Ever wonder why the suppress the voice who exposed the truth?
He was sent here to help us. And this is what happens.
Joe Biden's America, ladies and gentleman.

>>18212240
>yeah, different people have different recipes.
the qay he was quoteing and refrencing previous post
>the pics i posted above
I thought it was the same person posting two different flour/cornstarch ratios
miscommunication

>>18212255
No worries, overall though it's not fucking rocket science. People have been frying shit for 1000s of years. Just coat a meat or veggie in grain based batter and put it in hot oil. It'll work out.

People have such big hangups about doing stuff "right". There is no right way, just make it taste good any way you can.

tips and tricks for frying small batches? i feel like gathering ingrediants/cookware and then clean up are both very time consuming.

i miss living in a hippie house and cooking bitg batches of food for like 8 hungry people

>>18212293
yeah use a small pot and cook a small amount of food. Just fry one piece at a time. You can also just fill a cast iron pan up and flip the chicken pieces repeatedly to get even cooking.

Use a paper towel or strainer to filter the oil when done and put the oil back in a bottle or container that you mark for deep frying. If you do it right you can get several uses. It really doesn't take too much time or effort.

>>18212065
>>18212071
>>18212109

Wait OP was this you? Looks like it turned out pretty well all things considered.

>>18212307
no, i think that was someone else

>>18212307
okay okay, it was me
please dont dox me
last 3 times i tried to deep fry, the results were pathetic

is there a term for shallow pan fry in 1/4in of oil?

>>18212337
I didn't realize that was you, but looks good, OP! they look pretty crispy and that sandwich looks nice. what were the fixins?

I think you can just call it shallow frying btw. shallow frying was probably a good idea for this project.

>>18212360
>>18212337
also what was the effect of the marinade on the flavor? was it noticeable?

>>18212337
Yeah it's shallow fry

>>18210162
pic related was single handedly the best chicken sandwhich, let alone fried chicken I've ever had. I brined chicken thighs in seasoned butter milk for 24 hrs. for the breading i used equal parts flour and cornstarch, seasoned with salt, pepper, onion and garlic powder, cayenne, and dried oregano crushed into powder. now, you take your chicken thigh and let a bit of the excess buttermilk drip into the flour mixture. this'll form nuggets of breading that will aid in giving you a great, crunchy, crust. after coating the thigh let it rest for a few minutes so that the flour and buttermilk form a batter like consistency. for the frying i used peanut oil. it has a high smoke point and i find it regulates temperature well.

>>18212361
>also what was the effect of the marinade on the flavor? was it noticeable?
nope. tasted like regular fried chicken

fixens was whyte bred, injuns, toe-may-toes, letis, and some super awesome chipotle cream sauce (soybean oil+flavour) and honey mustard (soybean oil + flavour)

>>18212387
yup this is the best way to do it. Surprising how few people do this. Adding breadcrumb, multiple dipping/breadings etc. Just classic buttermilk and flour dredge. It's the way to go.

>>18210281
>some tips that I like for general use:
>>dribble in some of the egg wash into your flour/dry batter mixture to create little beads and chunks of wet batter that cling to the chicken when dredging and give it extra crunchy spots and texture

i kept reading to let excess eggwash dribble off the chicken before the 2nd flouring, so i let it dribble into the flour-mix.... im pretty sure this had a noticable effect, cuase the fried chicken was really fried-chicken-ey like at the store.

also
am i consuming a massive amount of oil when i eat this as a meal???

>>18212387
close up of the breading. in the past when I've tried making fried chicken the breading would come out fine at first but would soften up a bit after because of the steam from the cooked chicken. this wasnt the case with this attempt. the crust remained crunchy well after cooling off.

>>18212399
>Just classic buttermilk and flour dredge
does butter + lowfat milk = buttermilk?

>>18212403
I agree, it made a bigger difference than I was expecting. lletting the dry flour mixture get fucked up with your wet (wash/buttermilk) is critical for me now. I think dribbling it intentionally is just a way to control the batter nuggets that are formed for small batches at home, especially for the first few pieces of chicken you bread, where it would occur more naturally at a fried chicken joint that just has a big tub full of dry batter to dredge in that will get crusty over time as more chicken is breaded and wet mix added. I guess you just gotta be a bit messy.

>>18212411
No, so buttermilk is essentially what's leftover after making butter. It's a thick sour/acidic cream. You can probably get a similar effect by mixing heavy whipping cream with lemon or vinegar. Since a lot of fried chicken marinades call for pickle juice and hot sauce you could probably just do that with whipping cream.

It's also not very expensive if you wanted to pick some up.

>>18210162
I don't know that I would used pollo asado for a chicken sammich....might be a bit overpowering. just get boneless, skinless thighs. coat them with buttermilk, flour, egg, and seasoned flour, then fry in oil of your choice...preferably peanut oil. viola.

>>18210248
'chicken-fried' is just a method of cooking. It's just coated in seasoned flour and fried.

>rub chicken in bread
>put in oven for 30 mins on 375
>thing is just dry chicken with burnt bread crumbs on it
How do the restaurants do it bros

>>18212774
>I don't know that I would used pollo asado for a chicken sammich....might be a bit overpowering

>>>also what was the effect of the marinade on the flavor? was it noticeable?
>nope. tasted like regular fried chicken