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/ck/ - Food & Cooking

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12160462 No.12160462 [Reply] [Original]

what am i doing wrong with my buttermilk fried chicken? if i do chicken strips it's no problem, the problem is drumsticks and thighs. i let it come to room temp for about 20 minutes or so. then i heat oil to 350F. i throw the chicken pieces in there. the skin cooks fucking perfect golden brown in like 2 minutes. so i take them out. they register only like 110F internally. so i turn the oven on 400F, put these bad boys on a wire rack on a cookie sheet, pop them in for 20 minutes, flipping them halfway, when i get them out, they're soggy as shit and the skin is falling out. is my wire rack just shit or something? should i somehow cook the chicken before i fry but after i marinade in buttermilk?

>> No.12160493

>>12160462
double fry nigga
high heat the first time to crisp the coating/skin
pull out and let drain while waiting for oil temp to drop
refry until chicken is fully cooked

>> No.12160509

>>12160493
You got temp numbers for that? 350 for first fry, then like, what? 200 for second fry?

>> No.12160510

>>12160509
275-300 for the second fry

>> No.12160581
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12160581

Much easier, much better

>> No.12160638

>>12160462
Add egg whites to the batter liquid and instead of baking fry them again.

>> No.12160648
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12160648

>the outside of this food cooks too fast before the inside is done
>is it the wire rack's fault?

>> No.12160691

>>12160648
learn some reading comprehension you fucking retard. they got soggy in the oven when cooked on the wire rack. obviously the wire rack has nothing to do with how in the fry cooked the outside too fast.

>> No.12160702

>>12160462
>is my wire rack just shit or something?
yes

>> No.12160732
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12160732

>>12160691
>why, this heating device is clearly heating too rapidly
>welp, that clearly has no solution
>I'll try an additional heating device
>oh, it seems to have ruined it
>how can I fix the second method

>> No.12160770

>>12160691
Don't worry, deep frying chicken is actually much, much harder then people say. Listen to my advice here >>12160638 and this nigga here >>12160493.
In short:
>fry it until golden
>let it rest on a wire rack for a few minutes, lightly salt immidietly after pulling out of the oil (this will make it crispier I think)
>fry again on lower temp until cooked
>let it rest on wire rack and lightly salt again

Also upon second frying if you're not making multiple batches you can add butter into oil, as long as temp is low enough not to burn the butter it will taste nicer.

>> No.12160805

>>12160770
thanks for the level headed reply! i'll definitely try that.