/ck/ - Food & Cooking

[Anonymous No.9573313]

>Fry chicken till golden brown on all sides.

Family tells you its raw.

What do fried chicken places do that gives their chicken the ability to be done, juicy, and crispy and not prebreaded?

[Anonymous No.9573323]

>>9573313
They have a specialized frier. Besides, usually when we have homemade fried chicken with my family it's a medium brown rather than the meme golden brown at most places. We use different breading and peanut oil, though, and it's fucking delicious. Chick-Fil-A can kiss my ass.

[Anonymous No.9573331]

>>9573313
Breast meat goes from raw to done to garbage in less than 2 minutes unless you brine it.

Even when you do it correctly its still better if you brine it.

Just use thighs, theres literally a handful of dishes where breast meat actually works better than thigh meat.

[Anonymous No.9573491]

>>9573313
Ever tried frying at two different oil temperatures in immediate succession?

[Anonymous No.9574494]

Lower heat?

[Anonymous No.9574507]

Because they do the exact same thing over and over and over. Their cooking equipment and methods specifically revolve around their very specific products

[Anonymous No.9574537]

Never had this problem with tofu/tempeh. People really don't care too much what's used as a substrate for their fried batter.

[Anonymous No.9574541]

>>9574537