Any tips/tricks to make some bomb ass fried chicken? I tried making some over the weekend and it was just, meh. I assume I need to add WAY more amount and variety of spices. I did plain ap flour, egg wash, then flour with spices. I only had salt, pepper, garlic and onion powder. Bonus points for favorite sides.
Good thing you used all caps on WAY. It was an easy WAY to identify a gay.
Swap a third of the flour with starch. Corn or potato is best but any starch should do. And do multiple dredges. Much crispier.
Make a brining solution of water, salt, lawry's seasoning, black pepper, and set the chicken in it overnight before you fry itYou can also use buttermilk or pickle juice
>>22017037ah haaa okay, dang thats actually solid advice. I once worked at a sushi restaurant, at the end of the night the owner would make family meal for everyone working. He make chicken wings only using corn starch. Well kinda he would boil the wings, toss them in corn starch, fry, then toss them with whatever sauce. It was fucking awesome and super crispy. Now add corn starch to the initial dredge and the seasoned dredge? I was thinking about adding some panko possibly also.
>>22017024You should describe how you make fried chicken so anons can tell you what you're doing right and wrong and how to improve.
>>22017029It isn't the 80s anymore gramps. Stop using gay as an insult.
>>22017024https://www.youtube.com/watch?v=euYDBs5qvdY
>>22017050What I do is marinate the chicken then drain, dry and dredge in a mixture of flour, starch, salt* and spices. Let the salt leech moisture from the chicken until the dredging is hydrated then dredge again, wait for hydration again then dredge a third time. There is no initial dredge that differs from the seasoned dredge. For me, they're the same dredge.The boiling/braising then starch and fry method is good for a different style of fried chicken but, as I'm sure you noticed, the breading is extremely pale in comparison. That's because starch, being what it is, is starchy IE it has no protein. Protein is needed here to get a good brown colour to the chicken but starch is needed to get it crisp. That's why I mix the two. Secondly, the owner's method is great for do-ahead fried chicken. You can take it straight from the fridge, dredge it in starch and fry it to a crisp without worrying that the chicken will be undercooked because it's already been cooked through. Just heat and eat.
>>22017056It's not an insult. It's a filter. Congrats. Faggot.
>>22017056>It isn't the 80s anymoreunfortunately
>>22017029getting upset about the way people type serves no real purpose, doesnt make anybody feel good (not even you), and is kind of cringe.
>>22017061>>22017082oh wow....hmm. okay im starting to get a good idea of what to do. Thanks anons.The water instead of a egg wash is wild but i imagine...well, obviously it works.What would the ideal oil temp for...mediumish sized drumsticks? oil prefrence? I did skin on but it wasnt mushy, ill try skin off next time. man...i cant wait to give this a try tomorrow. Also, the sauce idea is legit i just want to get down the chicken first then ill start dabbling in sauces
>>22017099Yawn. You're gay despite dubs.
>>22017024>plain AP, then egg wash, then flour with spicesDon't bother with the plain AP, use the same dredge before and after your wet stepEgg wash by itself isn't great and honestly egg isn't necessary at all for real fried chicken only for baked chicken.First thing's first, you need the meat itself to have some flavor and that means brining. I've tried every manner of brine and marinade and frankly I don't find much value in a marinade/wet brine. I'd only really recommend it if you really really want the meat to be that kind of sour/tangy you get from buttermilk and pickle brine.Simply cover your chicken in salt, MSG, and your chosen spices (I use red and black pepper, onion and garlic powder, and chili powder) and let it sit in your fridge on a rack for a couple of hours. 24 hours is overkill. For thin cuts off the bone even just an hour will do.The dredge should be flour and the same spice mix as your chicken with paprika for color. For crispier chicken you can also add some potato or rice or corn starch. Personally I add some powdered sugar - the corn starch crisps the crust and the sugar helps it brown deeply without making things sweet. For the wet I've found the best thing to do is take some ice water and stir in the dry dredge until it forms a thin batter (you can also add an egg if you like, it'll make for a thicker crust if that's what you want). You'll then want to drip some of the batter into the dry dredge to form shaggy clumps.Pat the raw chicken dry, light dredge so the batter has something to stick to, batter, then press and flip in the dredge repeatedly.Finally don't be afraid to use flavorful fats instead of a neutral oil. It cannot be understated how much flavor cooking with tallow or lard imparts.
>>22017024Club soda in the batter
>>22017024Have you tried being an old fat black lady?
>>22017890With a silly-ass hat. Basically, you need to follow an old black lady with a cake on her head on a Sunday. After an hour of singing and stomping your feet rhythmically, she and the other black ladies with cakes on their heads will either start frying chicken or go somewhere that does.t. white guy who dated a black southerner and went to church with her and saw old black ladies with cakes on their heads frying fish and chicken after >black church is awesomeDirect quote from me after going my first time. You really feel His presence in the joy of black church.White church is all doom, gloom and anger.
https://youtu.be/elllFRF6pao
>>22017029This poster is a FAGgot
>>22017945Based
>>22017024>bomb assthread hidden
>>22018110Just did this turned out awesome holy shit.
>>22018407letting them rest 10 min on a wire rack really helps
>>22018407Looks like some tasty wings anon I hope you enjoyed them and learned something.
I used to try frying my own chicken when I lived in a tiny backwater town that only had a kfc but I always had the problem where the breading would just fall off the chicken when you bit into it. I was doing dry wet dry double dredge. what fixes this? also has anyone tried using self rising flour for the breading or using carbonated water for the wet step?
>>22018759Your oil isn't hot enough or the chicken wasn't dry before you started that whole process.
>>22018767is the chicken not supposed to still be wet from the marinade before doing the first dredge?
>>22018771Pat it dry with a paper towel. The marinade should penetrate into the meat. The excess is what caused the breading to fall off.
>>22018543I did, alot. I am happy about it.
>>22018771You are supposed to let excess drip off quickly before you put it in the dredge, but a little extra moisture helps to get those little bits that form that cornflake like texture. Press that flour on it good and roll it around to get it to develop. Watch how he does it in that first youtube video posted.
>>22018774If you are going for that extra crispy coating you go in wet then sit it on a wire rack for 10-15 min before frying and it turns into almost a batter.
>>22018230I'm joining you
