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/ck/ - Food & Cooking

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17669994 No.17669994 [Reply] [Original]

Frying chicken. I saw a tip about rubbing a tiny bit of water into the flour to make flakes, works pretty well.

>> No.17670016
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17670016

Six minutes on one side.

>> No.17670066

>>17669994
I usually use a bit of whatever I soaked the chicken in. for example.

>spicy as fuck double crucnchy piss your pants chicken
>soak the chicken in salted buttermilk for 2-8 hours, too long and it will disolve.
>throw in a shitload of tobasco in with b milk, I usually use 1/3 cup for one chicken, about 3 cups b milk
>after the chicken is done soaking save some b milk for the flour
When I had the buttermilk to the flour I try and only put enough to get the texture of coarse sand. Works pretty well, after you coat the chicken though I've found you should let it sit on a wire rack for about 10 mins before actually frying.

Also smaller batches are better, take out your finished chicken and put it on a cooling rack with a paper towel under; pop that in your oven on the warm setting or 200* and all good and hot when everything is done.

>> No.17670084
File: 1.56 MB, 2048x2048, chicken3.jpg [View same] [iqdb] [saucenao] [google]
17670084

Chicken done, probably spent another ten minutes turning it around.

>>17670066
Good tips, I didn't really have any extra marinade this time but I can use more next time.

>> No.17670114
File: 65 KB, 458x570, chiken.jpg [View same] [iqdb] [saucenao] [google]
17670114

looks good
would eat

>> No.17670161

>>17670084
your chicken looks great, very nice big flakes. nice.

I usually throw mine in the pan and cover it with a lid for 8-10 mins, move stuff around if something is getting too dark. Then after I flip them I keep the lid off. I think it helps keep the coating on and together before you flip, but could be wrong

>> No.17670182

Is this the "Make Crystals at Home" meme of /ck/?

>> No.17670190

>>17669994
COLD BEER ON A FRIDAY NIGHT

>> No.17670208

>>17669994
Looks good, however I cannot overlook the fact that breading or battering chicken wings is an offence in the eyes of god.

>> No.17670212

>>17670084
>>17669994
what fat you using?

>> No.17670289

>>17670190
PAIR OF JEANS THAT FIT JUST RIIIIIIIGHT

>> No.17670384
File: 2.20 MB, 720x1000, frying chicken.webm [View same] [iqdb] [saucenao] [google]
17670384

>>17670212
Rape. I had a block of lard in the fridge but I forgot.

>> No.17670634

>>17669994
>tiny bit of water into the flour to make flakes

I just dip the chicken straight into the flour while it's dripping with buttermilk, then it kinda makes it's own flakes/batter. Yours looks pretty good though.

>> No.17670660

I just add the water straight into the pan before putting the chicken in.

>> No.17670693
File: 1.18 MB, 2080x3173, IMG_20220220_161447.jpg [View same] [iqdb] [saucenao] [google]
17670693

>>17669994
For me? It's light flour dredge, egg, then panko and a deep fry for about 5-7 minutes depending on the chicken size

>> No.17670694

>>17670660
>tips on how to start your house on fire.

>> No.17670696

>>17670084
>>17670384
Wew lad that looks tasty op, how was the crunch?

>> No.17670924
File: 316 KB, 954x987, Screenshot_20220408-172016_Bing.jpg [View same] [iqdb] [saucenao] [google]
17670924

>>17669994
Sure it looks fine, but what marinade and spices did you use? And how did it taste?

>> No.17671036

>>17670696
Cheers, it was very crisp and surprisingly light, like a good french fry. I might try double dipping next time to get a thicker crunch.

>>17670924
Sour cream and a bit of vinegar, salt, pepper, smoked garlic and paprika, and cayenne in the marinade and the flour. It was really good basic fried chicken, I probably could have put more salt in the marinade.