![]() ![]() It works with battered chicken/meat as well, making the crust even cragglier. This fry, freeze, refry is something I pulled from kenji during his French fry escapades. But take into account carry over cooking, typically I can pull mine around 155/160. Pull it out the day before and put into the fridge to thaw. I'll finish the first batch after frying it all so I have some to eat, leaving the rest out to cool.įreeze par cooked chicken until rock hard. Ideally, I fry a ton of wings or tenders. Toss back through the dry to ensure a good coating. If you're battering tenders or something floppy, manipulate it. If you're using a rigid piece of meat (wings, bone in meat), this is easy. You can also do egg with some milk, cream, or buttermilk or just Buttermilk.Īdd some or all of the wet to the dry mix and make the flour have tons of craggly bits.ĭry again. My best is egg and a little vodka, but only make this option if you're going to use it (the wet) immediately. Ideally you batter enough chicken that each piece spends a minute coated in dry mix before going into the wet. This will stick to the chicken well and deposit liquid into the dry that will allow the dry mix to get you a craggly crust. ![]() Ideally 50:50 flour and starch.ĭo not dry the chicken. No more than 24 hours imo.ĭry mix of flour, corn starch, baking powder, seasoning. I've worked in a dozen restaurants, and personally used more recipes and pieces of recipes for fried chicken, wings, and tenders than I can count. Let sit for five minutes before frying, makes better barrier. Do all the chicken at once, comes out craggier. Here's my opinion.īrine in half buttermilk, half pickle juice and some hot sauce. Read kenji articles, others, made tenders and wings a ton of ways. I spent a couple years trying to up my deep frying game. Identify that dish or ingredient: Tip of My Fork Legend Scholarship: Ask Food Historians Science of Cooking On the cheap: Eat Cheap and Healthy Cheap Meals Budget Food Specialties: AskBaking BBQ Bread Baking Burgers Butchery Candy Cheese Canning Charcuterie Desserts Fermentation Food Development Food Science Foraging Ice Cream! Keto KidKitchen MimicRecipes Paleo Pastry Pickling Plating Salsa Slow Cooking Smoking Sous Vide Spices Sushi Vegetarian RecipesĬuisines: Asian Eats Indian Japanese Southern US * Opinion Polls and Show and Tell Requests Have you been sharing your culinary expertise here for a while and want to be recognized for it? Tell us your specialty and title and get flaired. If a comment or post does not adhere to these guidelines, please use the "REPORT" link beneath the comment or post to notify the mods. However, if the misinformation is dangerous or is crowding out correct information, the mods may remove it. If a post raises further questions that you'd like answers, please post them separately.Īs a general rule, being wrong is not a removable offense for a comment. parent) comments responding directly the post be attempts to answer the question posed. Not sure if your post fits? Ask the mods. Food and cooking are subjective, but as a community, we don't want to spread bad information if we can help it. ![]() If you have questions about the business, we will refer you to /r/chefit or /r/KitchenConfidential, and wish you luck. There are also better subs for professional questions. But if you have a culinary question that takes into account some specified dietary needs, we'll do our best to help.įood safety questions are difficult for us to answer, so please instead see USDA's topic portal, the StillTasty website, and if in doubt, throw it out. Questions about what is healthy and unhealthy are outside of the scope of this subreddit.
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