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Fried Chicken - Help a brother out
Posted on 6/21/19 at 6:22 pm
Posted on 6/21/19 at 6:22 pm
How does one achieve golden crispy flaky crust on fried chicken? Like popeyes. I've tried a couple times and it's just not that good. I'm not a terrible cook but i rarely fry food and my fried chicken sucks.
detailed responses only. tia. from grocery store to plate.
detailed responses only. tia. from grocery store to plate.
11
Posted on 6/21/19 at 6:42 pm to GregMaddux
quote:
How does one achieve golden crispy flaky crust on fried chicken? Like popeyes.
Popeye's crust is good, but the best crust is on Korean fried chicken.
Korean fried chicken recipes
Posted on 6/21/19 at 6:42 pm to GregMaddux
Buy your chicken at the grocery store. Look for pieces with nice fatty skin if you like the skin.
Drive home. Pat the pieces of chicken dry with paper towels. Meanwhile, begin to heat about 1 1/2 inches of peanut oil in your cast iron frying skillet. You don't want the oil to overflow when you add the chicken, but you need enough oil. Bring the oil to 375. You want to keep it at about 350 during frying and it drops when you add the chicken. You don't want to burn the bottom of the chicken, though. Use a thermometer. In the alternative, use a deep fat fryer and add the amount of oil the fryer instructions recommend.
Season your chicken with whatever you like. I use a simply mix of salt, pepper and cayenne. Put enough flour to coat all of the chicken in a paper bag or plastic bag. Season it pretty heavily with the same mixture. Taste the flour to see if the seasoning is adequate.
Drop your chicken in the bag and shake until all pieces are well coated. Take some pieces and drop in the hot oil. Do not fry too many at one time and do not crowd them in the pot. Fry for about 5 to 8 minutes per side until done. Time depends on the size of the pieces and white meat cooks faster than dark.
Drain on paper bags or a wire rack. I prefer the rack. Paper towels can cause it to steam.
Enjoy.
Drive home. Pat the pieces of chicken dry with paper towels. Meanwhile, begin to heat about 1 1/2 inches of peanut oil in your cast iron frying skillet. You don't want the oil to overflow when you add the chicken, but you need enough oil. Bring the oil to 375. You want to keep it at about 350 during frying and it drops when you add the chicken. You don't want to burn the bottom of the chicken, though. Use a thermometer. In the alternative, use a deep fat fryer and add the amount of oil the fryer instructions recommend.
Season your chicken with whatever you like. I use a simply mix of salt, pepper and cayenne. Put enough flour to coat all of the chicken in a paper bag or plastic bag. Season it pretty heavily with the same mixture. Taste the flour to see if the seasoning is adequate.
Drop your chicken in the bag and shake until all pieces are well coated. Take some pieces and drop in the hot oil. Do not fry too many at one time and do not crowd them in the pot. Fry for about 5 to 8 minutes per side until done. Time depends on the size of the pieces and white meat cooks faster than dark.
Drain on paper bags or a wire rack. I prefer the rack. Paper towels can cause it to steam.
Enjoy.
Posted on 6/21/19 at 6:45 pm to GregMaddux
Popeyes fries in lard.
Posted on 6/21/19 at 7:16 pm to GregMaddux
Sous Vide that shite for an hour. Then you put it in the fridge overnight to dry out. Then you fry the frick out of it when it’s crispy. You don’t have to worry about it cooking on the inside.
Posted on 6/21/19 at 7:25 pm to GregMaddux
I don't fry food for many reasons, but especially because I don't want to become a fatass or dispose of the oil.
Posted on 6/21/19 at 8:18 pm to GregMaddux
Pressure fryer
The reason you cannot make commercial quality fried chicken at home is because they pressure fry it. That's why that stuff is tender and juicy on the inside and light golden brown on the outside. You can come pretty damn close, but you'll never achieve the same taste and texture as the big guns without a pressure fryer!
The reason you cannot make commercial quality fried chicken at home is because they pressure fry it. That's why that stuff is tender and juicy on the inside and light golden brown on the outside. You can come pretty damn close, but you'll never achieve the same taste and texture as the big guns without a pressure fryer!
This post was edited on 6/21/19 at 8:20 pm
Posted on 6/21/19 at 8:26 pm to BigPerm30
quote:
you put it in the fridge overnight to dry out.
I typically brine and let sit in the fridge. But the fridge part is key in my experience
Posted on 6/21/19 at 8:30 pm to Tbobby
quote:
I don't fry food for many reasons, but especially because I don't want to become a fatass or dispose of the oil.
You want a vegan cookie?
Posted on 6/21/19 at 8:38 pm to BigPerm30
quote:
Sous Vide that shite for an hour.
Then you fry the frick out of it when it’s crispy.
Matty Matheson’s recipe?
Posted on 6/21/19 at 8:58 pm to BigDropper
Brothers and Crispy Crunch use a pressure fryer but Popeyes and Chruches dont. Popeyes uses 2 batters, one is dry and one has butter milk. They also use a big square block of vegetable shortening, not lard. That's my experience from delivering to them.
Posted on 6/21/19 at 9:28 pm to CHEDBALLZ
quote:
Popeyes uses 2 batters, one is dry and one has butter milk
A dry batter aka flour
quote:
They also use a big square block of vegetable shortening, not lard.
They use Beef tallow
Posted on 6/21/19 at 9:40 pm to GynoSandberg
Have you ever heard of letting the chicken or fish sit a minute after the egg wash until it gets tacky, then breading it? Supposedly makes the batter better after frying.
Posted on 6/21/19 at 9:47 pm to GregMaddux
What GG said. I like the oil to start at 360 and stay close to 350. Seasoned flour on the chicken only...pass on buttermilk. Fry for 6-8 minutes, flip and repeat until golden. Listen to the grease...when it’s quiet, it’s time to flip or remove to a wire rack.
And I much prefer an electric skillet with a lid. Awesome to fry chicken in.
And I much prefer an electric skillet with a lid. Awesome to fry chicken in.
Posted on 6/21/19 at 10:01 pm to tigerinthebueche
I’ve heard people doing that as well as flouring it up and letting it sit. Not sure there’s a science behind it
I do think people use too thick of a batter a lot of the time. I’d prefer to water down an egg wash a bit to where it still coats the chicken when you remove it, but some still drips off. If that makes sense. Make sure the batter and chicken are both cold before frying
Like mentioned, starting at a higher temp and gradually going lower is the way to go
I do think people use too thick of a batter a lot of the time. I’d prefer to water down an egg wash a bit to where it still coats the chicken when you remove it, but some still drips off. If that makes sense. Make sure the batter and chicken are both cold before frying
Like mentioned, starting at a higher temp and gradually going lower is the way to go
Posted on 6/21/19 at 10:27 pm to CHEDBALLZ
quote:
Popeyes and Chruches dont.
Thanks for setting the record straight
quote:
That's my experience from delivering to them.
What did you deliver? Was it the chicken?
Posted on 6/21/19 at 11:22 pm to GregMaddux
Marinated in buttermilk and/or seasoning
Dipped in flour
Dipped in buttermilk
Dipped in seasonedflour and allowed to dry
Fry your chicken
It's not easy to get a homemade Popeyes looking fried chicken but that will be close.
Dipped in flour
Dipped in buttermilk
Dipped in seasonedflour and allowed to dry
Fry your chicken
It's not easy to get a homemade Popeyes looking fried chicken but that will be close.
Posted on 6/21/19 at 11:51 pm to OTIS2
quote:
I like the oil to start at 360 and stay close to 350.
Ever tried frying at 325? You'll get a nice golden color.
Posted on 6/22/19 at 1:16 am to Tbobby
quote:
I don't fry food for many reasons, but especially because I don't want to become a fatass or dispose of the oil.
This is a terrific contribution to this thread. Probably just what OP was looking for. I’m going to follow your posts from now on because I know they will be valuable.
I love fried food and eat it at least once a week. I’m sorry you’re unable to do that and that you have a need to share it. I feel for you.
Posted on 6/22/19 at 1:18 am to OTIS2
I find buttermilk soaked chicken to be greasy. Maybe I did it wrong all the times I’ve tried.
I grew up with seasoned flour only.
I grew up with seasoned flour only.
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