/ck/ - Food & Cooking

[Sinistro No.12477472]

Me and my buddies wanted to make a fried chicken based dinner, but we have no experience on the matter. So:
-What spices should we use and how?
-What should we use for breading?
-What parts of the chicken do you recommend?
-Any recommendations for side dishes or sauces?
-Other tips and tricks?
Also, I would like to fry some cow brain if I can get my hands on any, does anybody have any experience with that?

[Anonymous No.12477477]

>>12477472
KFC has everything you need my Good Mythical friend.

[Anonymous No.12477523]

>>12477472
Do a thai sauce.
This is really easy and really good, it takes a bit of prep so might be too late for late.
Basically chop up a bunch of chile peppers, through that in with some soy sauce and some fish sauce and you're set. It makes a great dipping sauce. You can always add stuff like garlic and onion, but then you can always make multiples from that base. Make sure it comes up to room temp before serving it.

[Anonymous No.12477675]

>>12477472
follow this recipe. it's popeyes tier
https://youtu.be/7FFPGbKFyJ8?t=33

[Anonymous No.12477819]

Just go to Jollibee

[Anonymous No.12478523]

>>12477523
It is not too late, we planned to have this dinner this weekend or the next, so thank you, I will try this sauce for sure

>>12477675
It does look delicious, thank you

I am still open to suggestions

[Anonymous No.12478597]

>>12478523
Beer batter is the easiest shit ever, highly recommend

[Anonymous No.12478613]

>>12477472
You're gonna wanna do a dredge - be sure to spice your flour then and there. Hit it w/ some basil, italian seasoning, paprika, cayenne, salt, and pepper. Then you'll dip it in the egg; put some Frank's or some other hot sauce in there - the vinegar will help + the spice is nice. Back into your dredge then hit the fryer. Bam - fried chicken.

[Anonymous No.12478619]

>>12478523
Frying something, letting it cool, and then frying it again makes it "crispier"

[Anonymous No.12478660]

>>12477472
>Me and my buddies wanted to make a fried chicken based dinner, but we have no experience on the matter.
translates to you want a cooking date with your gay black boyfriend
>>12478597
>beer battered fried chicken
JUST

[Anonymous No.12478855]

>>12478613
Sounds nice, but what would italian seasoning be?

>>12478660
I know the fried chicken could lead you to think that, bit unfortunately no dick for me that night, my girlfriend will be there as well.
8==/=D ( (. |

[Anonymous No.12478879]

>>12478855
Piss off school boi.
Not equal is != not that faggy =/=.

[Anonymous No.12478920]

>>12478879
That is a pictogram dude, where would you see a mathematical statement?

[Anonymous No.12478951]

>>12478613
>hot sauce

[Anonymous No.12479149]

Grab some of this my dude

[Anonymous No.12479239]

1/2
First step, make a brine. You want a 2:1 ratio of salt to sugar in enough water (plus buttermilk if you want, say a 4:1 ratio of water to buttermilk) to cover the chicken. Idk how much chicken you're making so I'll just give ratios, but use a cup of salt per gallon of water. It should be really salty. How you flavor the brine is up to you, but I like a lot of chiles (dried ancho) and citrus (oranges and limes) and associated spices (bay leaves, coriander, whole peppercorns, a bit of cumin, yellow mustard seeds, thyme, oregano). Add vinegar: apple cider works well. Not too much, just enough to give it a noticeable tangy smell, especially if you're not using buttermilk. Bring the brine to a boil, then take it down to a simmer for enough time to noticeably reduce and get really pungent, then cool it off. If you want, you can avoid adding some of the water at the beginning, and add it in as ice at this stage to cool it faster.
Then, prepare your chicken: boneless skinless thighs, trimmed of fat, and butterflied out to be as thin as possible. Add the chicken to the ROOM TEMPERATURE brine (do not boil your chicken in the brine) and refrigerate overnight.
Season some flour: garlic and onion powder, paprika, salt and pepper. Beat up some eggs extremely thoroughly. That's going to be step one and step two of your breading station: for step three, you can either use panko or more flour, for two different styles of fried chicken. If you use flour, use more of your seasoned flour and add a tiny bit of water at a time, so you get some clumps. You still want it to be almost completely dry, just a bit chunky.

[Anonymous No.12479252]

>>12479239
2/2
When you fry it, don't fuckin skimp on oil. The chicken should be completely submerged. Just buy enough oil to fill a fairly small pot, or a large one if you want. You can save fry oil, just strain it when you're done. Make sure you leave it down for long enough to actually cook, be patient. Don't crowd the oil, work in fairly small batches. It's not going to overcook unless you leave it down for a really long time, so there's no reason not to let each piece go for a good 8 or 9 minutes.
The highest destiny a piece of fried chicken can aspire to is a sandwich. I like mine on a soft roll with mayo, iceberg lettuce, white onion, and a slice of tomato.

[Anonymous No.12479620]

>>12477472
Bread the chicken with your favorite potato chips. Just crush them the fuck up. Dip the chicken in, then flour, then egg, then chips.


I usually use lays sweet southern heat, but any flavor works

[Anonymous No.12480684]

brine the chicken or marinade it in buttermilk
make sure your oil is at 350 degrees and doesn't drop below 325
don't listen to any retards who tell you to use breadcrumbs or any meme coating