I've gotten really good at frying chicken recently.>perfectly seasoned>light crisp coating like KFC>very easily made with a 2 hour marinade in its batter and double-fried
>>21973613
>>21973613would/10that looks delicious anon
>ai generated image
That's my parents' plate :(
>>21973626corelle plates are god-tier
>>21973628Well 30 years ago, the new ones shatter if you look at them wrong.
Fuckin' legit.Are you pan frying or do you have a home deep cooker?
Based grandma plate.
>>21973613looks fingerlickin... do you just throw it from the fridgebatter straight into the oil? i make subpar fried chicken so i am very interested in your technique
>>21973628>shatters into literally one million pieces and invisible shards sharper than anything created by god
>>21973669It's just this recipe with an extra spoon of flour to make the batter a tad bit thicker (probably not needed). Follow it exactly.https://www.youtube.com/watch?v=xKQ0ENz0XswIn the future, I'm interested in changing the spice blend so that it would taste closer to Popeyes and KFC. But the flour batter mix in this recipe is legit and significantly easier than any other recipe that I've tried before.>>21973656Used a pot filled 1/3 full with oil. Heated between 300 and 325°F. Monitoring the temperature with a thermometer is mandatory unless you have an actual deep fryer that maintains the temp automatically.
>>21973628Ya, what the other anon said. I bought some new ones and they break easily. I will still only use yhem because they're so sleek and thin. I loathe all other plates and bowls.
>>21973677>Monitoring the temperature with a thermometer is mandatory unless you have an actual deep fryer that maintains the temp automatically.Checked.I have one of those ovens with a ceramic top where the coils go off and on. I do have a thermometer but it's a PITA to try to get it dialed in for consistency for frying. And Instant pot says I can't use it as a deep fryer, lol.
>>21973681I think I have the same kind of stove where the coils turn off and on.I set the temp to 9 (High). Wait for the oil to reach 300F, then turn it down to 5 (Medium), and that does a very good job at maintaining the temperature without raising it further. Then I throw the chicken in and continue to monitor the temperature. Before the second fry, I pour the oil into a new pot with a strainer to remove the little fry bits to prevent them from burning and ruining the oil.>>21973669Forgot to mention, I didn't wait for the battered chicken to return to room temperature after removing it from the fridge. Just gave it a quick mix and carefully placed them one by one in the hot oil.
>>21973686SMRT.I'll try it again in the next month or so.Based red digital thermometer with magnets on the back Chads RISE UP!
>>21973686i have a stove like this. hate that bitch.i really should use a thermometer for my oil. that's probably why i always fuck it up
>>21973628I think my house has a set of those that are older than I am. My parents got them as a wedding gift.>>21973677There's this Canadian yt channel called Glen and friends that did a whole deep dive on making the perfect KFC copy cat
>>21973628Lead paint anon
>>21973677Another fried chicken maker hereA huge factor in Popeyes' flavor is beef tallow, it's impossible to recreate it with a neutral oilI've also been experimenting with different dredge ratios of flour to starch, I'm a big fan of using either a big chunk of potato starch or powdered sugar(sugar and corn starch) along with the regular flour and spices.Also while this asian recipe seems pretty good and soy sauce is a great acid for marinating I'll always prefer a quality pickle brine.
>>21973686>>21973681I usually fry in a high-wall pan rather than deep frying. The pan is thick and heavy and really retains heat so I'll usually take it on and off the heat and measure both the oil and the bottom of the pan until I've got the oil just above 320 and the pan itself just a bit higher. Then it'll usually be fine on low just to counter the heat lost to the cold chicken
How do I imitate the crunchy coating on the wicked wings?
>>21974655>How do I imitate the crunchy coating on the wicked wings?Cornstarch
>>21973681Ewww, I'd kms if I was forced to cook on an electric of sny type. I only cooked on one once, but it was so infuriating. How tf did they catch on, there's no consistency in the heat.
