>Try frying chicken for the first time in several years>Get thisYeah I'm thinking I'm ready to go proGive me some tips to make it even better
>>22148166Looks burnt as fuck what are you talking about lol
>>22148170I like the breading a little crispy, the chicken itself was still very juicy
Looks perfect as fuck. keep talking about it
>>22148172>keep talking as the opposite of what are you talking aboutesl moment
>>22148176I feel like "I'm on the same wavelength" would work better? Maybe?
>>22148177for example, yea
breading is falling off because you didnt let it rest after applying the breading/batter, and oil could be too cold
>>22148176>>22148177>>22148183I hope you burn in hell.
>>22148166looks fine but how is the breading so thin?
>>22148195I didn't want to use too much breading to keep the calories lighter>>22148185How much time should it rest with the breading on? My fryer has a tough time getting the oil over 400F
>>22148291>keep the calories lighter>fried chickenKek
>>22148308Hey I'll take a W wherever I can kek
>>22148291>calories lighterso you just coated the chicken with flour? not even a batter? >over 400Fthe oil should be 350F
>>22148403Fat free milk and eggs as the batterFlour and bread crumbs for the breading
>>22148419weird. idk how the breading is that thin if you used eggs. did you flour+egg+flour? but honestly it looks good and if you liked it that's all that matters
>>22148425I did egg flour egg flour. But I'm very open to experimentation, my biggest regret is not getting it to stick tightly enough. Maybe not doing flour first is part of that
>>22148432you have to go flour first, yeah. letting the first layer sit a bit before doing the second one is also a good practice, like prev anon said
>>22148171Yeah I highly doubt that dogg
>>22148312You seem addicted to L senpai
>>22148432Like, immediately?How does the flour not just come off the chicken into the egg?
>>22148714If you don't wash your chicken, the flour sticks to the slime.
In a restaurant breading can include dipping the meat into a flour container, thoroughly coating them.then when you dip it in the egg container you move the egg covered piece on a different rack to sit for a while. This way when you move it on the bread crumbs container it wont have excess egg on it which would lump unevenly.KFC chicken breading requires pre-marinading the meat overnight in spices and saltThen when they stick the breading on it they use a lot of power by pressing the meat in the flour/crumb containers with the maximum body weight they can.
>>22148171The crispiness of the breading depends on how you make and apply it, not how much you fuckin burn it. Tempura batter is incredibly crispy despite being very light.
>>22148907>you move the egg covered piece on a different rack to sit for a while. This way when you move it on the bread crumbs container it wont have excess egg on it which would lump unevenly.This is retarded, you want craggy lumps when you fry because it adds texture and ridges. It should only take a few seconds to let the excess you don't want drip off.
>>22148915you can bread other things besides chicken and a clean even coating is fancier than someone putting in minimal effort breading a thingThen someone people do the egg -> crumbs step twice for thicker and even coating.
>>22148923>a clean even coating is fancierNobody eats a piece of fried food with a minimal bad coating and thinks "wow fancy".>thicker and even coatingEven coating is just not the way to go, anon. You want more surface area, not less. If you want to make a piece of fried food aesthetically pleasing then look to the things around it instead of making the food itself worse.
>>22148432gotta go flour egg flour anon
>>22148166you place the chicken in these things in this order.>flour>buttermilk & hot sauce wash>flour>oilthen it's done and you place it on a plate with paper towels to absorb the extra grease before serving.
Marinade or dry brine. Personally I like to dry brine because wet marinades tend to make the chicken retain moisture and end up steaming under the breading.Make a spiced dredge of flour and potato starch, either even or 2:1 depending on how crispy you want it. Add some baking powder for bubbles and browning. Spices are to taste but the classic is salt, garlic, white pepper, and paprika.Take a small bowl of ice cold water and whisk in some of your dredge until you've got a nice thin batterDredge-batter-dredge, into oil at around 325 for until cooled, take the chicken out to rest for ten minutes or so, then re-fry at 350-370 for about a minute to get a nice crispy brown crust.
>>22149205You're not supposed to give good advice here, you're making the rest of us look bad.
>>22148166It’s burnt chef.
>>22148166Brine for an hour in pickle juice Give the meat a quick rinse and pat dry with a paper towelDredge in flourCorn starch slurry using seltzer water instead of regular waterCoat in pankoFry til golden brownVoila
