[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 7 KB, 207x155, chicken-fried.jpg [View same] [iqdb] [saucenao] [google]
5481216 No.5481216[DELETED]  [Reply] [Original]

This thread is for everything fried chicken!

>recipes
>techniques
>tips

>> No.5481218

Welcome!

So, I've been experimenting my own batter mixes for chicken tenders at my house and I'd love some input!

Dry Ing.:
>1/2pt All-Purpose Flour
>1/2pt Coconut Flour
>1pt Whole Wheat Grain Flour
>Equal parts tandoori spice and fresh ground pepper, to taste

Wet:
>2 eggs, splash of buttermilk for every chicken breast (about 12 pieces)

The only complaint I have so far is that the breading isn't thick enough once I'm done frying, I love that satisfying crunch!

I've been using Canola oil to fry in, I'm wondering if there is a better alternative that you guys could suggest?

Protips:
>let your chicken set after breading to allow for the crust to form
>don't add salt until you're done frying

>> No.5481341
File: 1.81 MB, 310x233, thanksfortrying.gif [View same] [iqdb] [saucenao] [google]
5481341

>caturday bump

>> No.5481402

>>5481216
My favorite recipe is the "batter fried chicken" from America's Test Kitchen.

You brine the meat (I don't brine for more than 30 min tops, despite their recommendation for 'up to 1 hour'), drain it, dip in a liquid batter, drip excess off, and fry until golden brown and crispy.

Goddamn I could use some fried chicken, but I gotta lose weight.

>> No.5481430

I have never been able to successfully fry without immersion. How do you do it?

>> No.5481432

>>5481430
Immerse the chicken in hot oil.

>> No.5481471

>>5481218
>It's these nuggets that stuck to the outside of the chicken, increasing its crunch factor. The easiest way to get'em?

http://www.seriouseats.com/2012/07/the-food-lab-how-to-make-a-chick-fil-a-sandwich-at-home.html

Thank me later.

>> No.5481477

>>5481430
Do you mean oven fried? That takes a substantial amount of oil, not total immersion, but at least 1/4 of the way filled to the top of the chicken pieces I'd imagine.

>> No.5481486

>>5481341
I just showed this to my spouse and he said "Oh look, he spaghootered all over himself. But oh look he found some milk"
Yeah...we've been drinking....

>> No.5481502
File: 412 KB, 320x240, yesmoreplease.gif [View same] [iqdb] [saucenao] [google]
5481502

>>5481471
>adding sprinkles of egg/milk to your dry layer to get more crispiness

>> No.5483262

>>5481430
>I have never been able to successfully fry without immersion. How do you do it?

like skillet frying? gotta have a cast iron skillet. keeps the heat up, and just something about the added iron that makes it. same thing for pancakes. nothing better for pancakes than cooking on a cast iron skillet.

>> No.5483594

This thread will not be relevant until BAR B Q KING shows up.

>> No.5483598

>>5483594
shiggy do