Free: Contests & Raffles.
What is pot thing you are fryin chicken in? Did you use chicken breasts? Pound them at all? What the breading mixture?My fried chicken has always turned out poor....Sent from my SM-G935V using Tapatalk
Quote from: CLARKTAR on September 02, 2019, 06:23:01 AMWhat is pot thing you are fryin chicken in? Did you use chicken breasts? Pound them at all? What the breading mixture?My fried chicken has always turned out poor....Sent from my SM-G935V using TapatalkIt's a 12 in Finex cast iron. What I like about it to fry with is that since it has 8 sides (polygon?) that you can purposefully have the lid off center and it will allow steam to escape. You usually don't want to fry with a lid on, it will not allow the food to crisp up as much because of the steam, however oil is going to spatter all over your range. This is a good compromise and it works. As for the fried chicken. Pretty simple, boneless skinless thigh, hammered out. Then put in a buttermilk and hot sauce marinade overnight. Then remove and shake off excess buttermilk then add to a dredge of 50/50 mix of flour and corn starch then paprika, pepper, salt, cayenne (sorry I don't really measure). Tap the meat to get the excess dredge off. Then fry for about 3 min a side (if your oil is 350-375), I usually check the internal temp just to make sure it's all cooked. Let the meat rest a few min. Honestly the garlic aioli I was pretty stoked about too. Not sure if people would be interesting in trying it out?