Post by: Rob on February 24, 2021, 08:22:49 AM
I know using the skin simplifies things, but I am most interested in something that works well on skinless meat.
Post by: h20hunter on February 24, 2021, 08:33:20 AM
Post by: JJB11B on February 24, 2021, 09:40:33 AM
Post by: carpsniperg2 on February 24, 2021, 10:29:54 AM
Take 3 bags or bowls.
First one put 2 cups of flour in and add what ever your normal favorite seasoning are in the flour.
Second one put 2 eggs and 2 cups of milk.
Third bread crumbs/panko your choice.
I run my oil around 325 if you get any hotter the bread crumbs will get real dark before the chicken is cooked.
When oil is hot. Put chicken in bag 1 with flour and coat. Then bag 2 and coat. Then bag 3 and coat. Then just fry until temp is safe which is 168 for chicken.
Nothing fancy but it always turns out good. We love bbq and ranch sauce in this house. So if you like them to try mixing them together :tup: It makes a awesome dipping sauce.
Post by: Whitpirate on February 24, 2021, 11:12:19 AM
Dry hand/wet hand technique....
Cover in station 1, dip station 2, roll station 3.
Set on a rack or grate for 10 minutes to allow breading to set.
Fry at 350-375 depending or I've had decent luck in air fryer at 425 for 18-24 minutes, *Spraying with a little oil on dry spots.) That said the best fried chicken is fried in lard.
Post by: Pnwrider on February 24, 2021, 11:52:23 AM
Pan Fry method: skinless chicken (I use store bought trimmed tenders), I have had good luck using the krusteaz bake and fry mix. I usually pan fry with a good amount of oil but not enough to fully submerge the chicken.
Deep fry method: lookup a chicken katsu recipe with good reviews. As already mentioned, keep the oil a little lower if doing multiple batches otherwise you’ll have to change the oil as the Panko crumbs burn and collect at the bottom.
Both ways are popular with my kids who are picky eaters.
Post by: Rob on February 24, 2021, 12:19:14 PM
When I try to bread stuff I end up in a situation where all the breading falls off in the fryer leaving me with floating bits of breading and naked chicken in the oil.
What tricks to folks use to prevent this?
Also, what is the dry hand/wet hand technique?
(will have to try the BBQ/Ranch dip)
Post by: carpsniperg2 on February 24, 2021, 12:30:11 PM
Post by: pianoman9701 on February 24, 2021, 12:41:03 PM
Post by: Skyvalhunter on February 24, 2021, 12:50:06 PM
Post by: Rob on February 24, 2021, 12:54:04 PM
Will try the D/W/D method for sure. I think I was doing W/D
Post by: Twispriver on February 24, 2021, 01:31:13 PM
Post by: Angry Perch on February 24, 2021, 01:36:30 PM
I do a three station fry.... 50/50 seasoned flour and cornstarch, egg wash with a little water, and then panko or breadcrumbs.
Dry hand/wet hand technique....
Cover in station 1, dip station 2, roll station 3.
Set on a rack or grate for 10 minutes to allow breading to set.
Fry at 350-375 depending or I've had decent luck in air fryer at 425 for 18-24 minutes, *Spraying with a little oil on dry spots.) That said the best fried chicken is fried in lard.
I've found this step to be super important for a breading that won't fall off.
Post by: Rob on February 24, 2021, 03:51:00 PM
Post by: KNOPHISH on February 24, 2021, 03:58:38 PM
Post by: NOCK NOCK on February 25, 2021, 07:09:13 AM
I've been doing the flour coat in a bag and then letting the chicken/fish/other meat sit in the fridge for an hour or so before I do the egg wash and second coating. This method seems to really bind the breading to the meat and works much better for fish. With fish i use bread crumbs or panko and for chicken or pounded/cubed steak I use cracker crumbs for the breading coat. 300 to 325 degree oil seems to work good for the pan fry but I frequently just brown in oil and then bake on a rack if I'm serving more than two so I can have everything done at the same time.
I do a three station fry.... 50/50 seasoned flour and cornstarch, egg wash with a little water, and then panko or breadcrumbs.
Dry hand/wet hand technique....
Cover in station 1, dip station 2, roll station 3.
Set on a rack or grate for 10 minutes to allow breading to set.
Fry at 350-375 depending or I've had decent luck in air fryer at 425 for 18-24 minutes, *Spraying with a little oil on dry spots.) That said the best fried chicken is fried in lard.
I've found this step to be super important for a breading that won't fall off.
THIS :yeah:
Post by: Stein on February 25, 2021, 07:42:55 AM
Post by: Bigshooter on February 25, 2021, 08:39:56 AM
Post by: Skyvalhunter on February 25, 2021, 08:42:28 AM
Post by: Bigshooter on February 25, 2021, 08:43:55 AM
So when you say floor do you throw it on the floor stomp on it dip it in egg and throw it on the floor again? Doesn't that get bread crumbs on your floor? :chuckle:
Crap i spelled floor every time lol. Not floor don't stomp on it. Use flour. :chuckle:
Post by: NOCK NOCK on February 25, 2021, 10:36:21 AM
I'm with H2O, I would go with a pounded breaded cutlet (schnitzel). Skinless fried chicken doesn't seem to make sense to me in that the big draw is the crispy breaded skin.
Next time you're in Wenatchee stop and get "Larrys" boneless chicken, (I like all dark meat) It is awesome, and a reallllly good breading/crust.
Post by: Limhangerslayer on February 25, 2021, 10:54:14 AM
Post by: Stein on February 25, 2021, 11:05:42 AM
I'm with H2O, I would go with a pounded breaded cutlet (schnitzel). Skinless fried chicken doesn't seem to make sense to me in that the big draw is the crispy breaded skin.
Next time you're in Wenatchee stop and get "Larrys" boneless chicken, (I like all dark meat) It is awesome, and a reallllly good breading/crust.
I'll remember that for sure.
Post by: Rob on February 25, 2021, 11:15:07 AM
Another thing I think helps is to have all ingredients cold just like a beer battered fish recipe.
I think that is a good call!
Post by: NateR on February 25, 2021, 06:52:35 PM
Pan #1) Plain flour
Pan #2) Chicken Batter: 1 Cup Flour
2 eggs
1/2 TBSP seasoning salt
2 cups buttermilk
Pan #3) Seasoned flour (you salt/pepper, paprika, oinion/garlic powder, ETC)
Dumped in 350deg oil for 10-15.
Post by: fowl smacker on February 25, 2021, 08:44:34 PM
Post by: Westside88 on February 25, 2021, 09:38:39 PM
Post by: elkchaser54 on February 27, 2021, 02:34:20 AM
Fried chicken I've learned to deep fry in a pan then in to the oven to "drip" dry on a grate and make sure I don't have soggy bottoms on my chicken. For your flower mixture add pepper and granulated chicken stock or crushed boulon cubes. Makes the closest to KFC flavoring I've found.
Post by: Rob on March 01, 2021, 07:46:51 PM
By far the best i have ever made. Really appreciate the ideas!
This is what i did:
Flour bath
Mix the following in a bowl and put in freezer for 10 mins
• 1 cup flour
• 1/2 tsp basil
• 1/2 tsp celery salt
• 1/2 tsp fresh ground pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tablespoon powdered augar
Egg bath
Whip the following to a froth and put in fridge
• 2 eggs
• 1 egg white
Final coating
Mix the following in a bowl and put in a freezer for 10 min or so
• 1 cup of flour
• 1 cup of mostly powdered chicken in a biscuit crackers
Chicken prep
Cut 2 to 3 chilled skinless breasts into strips about 1/2 to 3/4 of an inch thick and place in fridge
Process
1. Put dry chilled chicken into flour bath. Roll around with hands until coated. Put chicken on rack and into fridge for 5-10 min Return flour bath to freezer
2. Using a fork, drag floured chicken thru egg bath. Put chicken back onto rack and into fridge for 5-10 min Return egg bath to fridge
3. Using a fork, put chilled chicken back into flour bath. Roll around with fork untill coated. Put chicken on rack and into fridge for 5-10 min. Dispose of or store flour bath.
4. Using a fork, drag floured chicken thru egg bath. Put chicken back onto rack and into fridge for 5-10 min. Dispose of egg bath
5. Using a fork place chicken into final coating mix. Bury in mix and chill for 10 to 15 min in fridge.
6. While final chill is happening fill a cast iron skillet with about 3/4 of an inch of your preferred oil (i like peanut oil) and heat oil to between 325 and 350
7. Using tongs, place in oil. Dispose of or store final bath mix. Cook to 165/170 internal temp. Turn every 3 to 4 min.
8. Remove and serve