/ck/ - Food & Cooking

[Anonymous No.13030714]

How do you guys make your fried chicken batter?

[Anonymous No.13030808]

Equal parts flour and cornmeal. Goodly amounts of salt, pepper, and paprika. Cayenne pepper to taste. In another bowl, 2 or 3 eggs beaten together with like a half a cup of milk.

[Anonymous No.13030816]

>>13030808
I will try this. Sounds delicious.

[Anonymous No.13030822]

>>13030714
cookie dough

[Anonymous No.13030835]

Yes, hope it comes out good. I put the chicken pieces in the dry mix, shake off excess, then in the wet mix, then back in the dry mix and then into the deep fryer.

[Anonymous No.13030844]

>>13030714
marinate the chicken in buttermilk with garlic, shallots, and jalapenos for a few hours then do this
>>13030808

[Anonymous No.13030863]

>>13030844
Oh that sounds good, I will do this next time around.

[Anonymous No.13030873]

Made karaage this weekend. Marinated thighs then coated with cornstarch and let sit for an hour. Was skeptical but the crunch was fantastic. Still crunchy 2 days later somehow. Normally do flour and conmeal, but just cornstarch worked very well

[Anonymous No.13030975]

I use chicken in a biscuit crackers with my battery, works great

[Anonymous No.13030994]

>>13030873
>just cornstarch
>still crunchy 2 days later
Yeah, everyone likes crunch, but there's such a thing as taking it overboard.

[Anonymous No.13031002]

dredge in plain flour, then dip in club soda/seasoned flour mixture, then into seasoned flour, then fry. 3 steps but worth it

[Anonymous No.13031009]

>>13030714
No batter, just the standard flour-egg-panko method. The meat will be heavily seasoned before the breading.
Then, shallow fry.
Also, nothing but boneless skinless thigh meat. Bones are for niggers, and dogs.

[Anonymous No.13031010]

>>13030714
pair it with watermelon and grape drank

[Anonymous No.13031070]

>>13030714
mix flour with paprika, cayenne, salt, pepper, cumin, and a pinch of ginger (I usually don't measure exactly as I'm more intuitive), rub some good quality unsalted butter into the mixture with the fingertips to form crumbs. then I dip the chicken into finely ground oatmeal, then egg, then the crumbs then I pan fry with crushed garlic and onions making sure to turn the chicken. It's delicious.

[Anonymous No.13031107]

>>13031010
genius

[Anonymous No.13031125]

Can I use a deep fryer for this? I love fried chicken but the fucking hassle of cleaning up and getting rid of the oil is not fucking worth it to me.

[Anonymous No.13031143]

>>13031125
Yes, you can use a deep fryer for fried chicken. In fact a pot of oil or deep fryer is better.

[Anonymous No.13031163]

>>13031125
Certainly. Just submit your application for a deepfry license to your state's Department of Oils and Fats, along with the requisite affidavits of no fewer than three Frymasters of journeyman rank or higher. In 6 to 8 months' time you can be deepfrying to your heart's content.

[Anonymous No.13031165]

>>13030808
Cornmeal is the trick here, it makes much better crunchy skin. Also, be loose with the eggs and milk. You want a but of that to fall into the breading to create little clumps.

[Anonymous No.13031452]

>>13030714
>he doesn't marinate his chicken and spice the hell out of the flour
Don't (You) me if you do.

[Anonymous No.13031523]

>Marinating chicken for anything other than baking
Excellent meme

[Anonymous No.13031537]

>>13031452
I do.

[Anonymous No.13031877]

>>13031523
t.likes dry chicken

[Anonymous No.13031880]

>>13030994
not really

[Anonymous No.13031889]

>>13031523
Suck a dick tranny

[Anonymous No.13031936]

>>13031452
I don't

[Anonymous No.13032644]

>>13031165
You can also use bread crumbs, matzo meal, etc.

[Anonymous No.13032667]

>>13030714
Mix in some freshly toasted sesame seeds to the seasoned flour. Milk/egg wash, dredge in the flour & seeds, shake off excess, second wash, and second dredge, again shaking off dry excess. Fry it up.

[Anonymous No.13032768]

>>13031125
Just filter your oil and use it for the next week or two you brainlet. As long as you don't leave bits of food in there and don't burn the oil it's reusable.

[Anonymous No.13032795]

>>13030714
triple coat it.

[Anonymous No.13033644]

The secret to fried chicken is chicken salt. The colonel discovered this when touring the world to unlock the secrets of the eight fried chicken homelands. Then he lied and claimed he used 7 herbs and spices to throw Americans off the trail. Which is absurd, because Americans know nothing about geography, let alone culture.

>>13031163
>sanctioning non-union chicken

[Anonymous No.13033723]

Could I use a bag of takis and grind it up into a crumb and use that as the breadcrumb coating for some chicken tendies or would that just be bad?

[Anonymous No.13033839]

>>13033723

[Anonymous No.13034729]

>>13030714
When I do it with cornstarch (although the same would probably apply to flour) I would marinate the chicken then add the marinate (about a tablespoon) to the cornstarch and pinch-mix it with my fingers. Way more crunch because of all the little wet ball bits fry up insanely crispy. At least that's what I do for General Tso's.

[Anonymous No.13034792]

For me, it’s putting Tyson tendies in the oven for 20 minutes

[Anonymous No.13035377]

>>13033723

[Anonymous No.13036744]

>>13031163
Don't forget to pay the $200 tax stamp

[Anonymous No.13036765]

>>13030714
Seasoned buttermilk soak overnight then dredge in a mix of flour and cornstarch, also drizzle a few spoon fulls of the buttermilk into the flour to form little nuggets that get stuck to the chicken and make it crunchier. Look at chef john's recipe but go with 5x the spices.

[Anonymous No.13036911]

last time i made fried chicken, it was a vary simple flower, pepper, salt, baking powder mix. i used bacon renderings, for fry oil, also made french fries. it was a good choice.

[Anonymous No.13037171]

>>13036911
chicken fried in bacon fat, that sounds incredible

[Anonymous No.13037213]

>>13036765
finally someone mentioned buttermilk.

I always use it when frying. Dredge in flour, dunk in buttermilk/egg, coat in corn meal/flour/spice mix.

I use it for my fried maters too

t. Southern boy

[Anonymous No.13037225]

>>13030994
No that's how you make karaage

[Anonymous No.13037297]

>>13037225
Well shit, I guess that's a thing.

[Anonymous No.13037428]

>>13030822
You are chaos