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re: Fried Chicken - Help a brother out
Posted on 6/22/19 at 7:00 am to GynoSandberg
Posted on 6/22/19 at 7:00 am to GynoSandberg
quote:
Make sure the batter and chicken are both cold before frying
Ok maybe that’s where I’ve gone wrong. Sometimes my batter isn’t sticking to my fish. Maybe it ain’t cold enough
1
Posted on 6/22/19 at 7:04 am to tigerinthebueche
Your oil is likely not hot enough.
Posted on 6/22/19 at 7:15 am to OTIS2
Thanks I’ll check that too
Posted on 6/22/19 at 8:45 am to BigDropper
At the time, we delivered everything but the chicken except for tenders. Tyson handled all the fresh chicken for Popeyes and Churches. Some popeyes would get fresh tenders, when I left a lit if them were going to pre battered-frozen tenders.
Side note. You can go to PFG In Houma (use to be Caros) and buy Popeyes Redbeans by the case. Just tell them you want Diversified Foods Red Beans.... it's the same thing.
Side note. You can go to PFG In Houma (use to be Caros) and buy Popeyes Redbeans by the case. Just tell them you want Diversified Foods Red Beans.... it's the same thing.
Posted on 6/22/19 at 9:17 am to CHEDBALLZ
quote:
we delivered everything but the chicken
quote:
Tyson handled all the fresh chicken for Popeyes and Churches.
Since you know that, do you know if the chicken were processed differently than what would be considered normal?
Reason I ask is that I worked for a fairly popular BBQ franchise and the secret to their chicken staying moist was the brine it was packaged and transported with. Of course these were WOGs and not pre-cut pieces like you would see at a fried chicken joint and this wasn't your typical enhanced with up to 15% chicken broth yada yada yada... these birds were plumped with a little something extra.
I just wanted to see if you knew of similar practices in the fried chicken business. Thanks for responding!
Posted on 6/22/19 at 9:28 am to GregMaddux
The best fried chicken recipe I’ve done at home is Michael Ruhlman’s. You brine it over night in a lemon and rosemary water. Dry it, batter it, rest it. Fry it. Sure it’s googleable. But it really is worth the squeeze
Posted on 6/22/19 at 9:29 am to CHEDBALLZ
quote:
You can go to PFG In Houma (use to be Caros) and buy Popeyes Redbeans by the case
No you can't
eta: unless you have an account
This post was edited on 6/22/19 at 9:30 am
Posted on 6/22/19 at 10:02 am to CHEDBALLZ
quote:
when I left a lit if them were going to pre battered-frozen tenders.
You are spreading a lot of misinformation bubba. Never in the history of ever has Popeyes used a prebattered frozen tender
Posted on 6/22/19 at 10:44 am to GregMaddux
biggest issue most people have is they want to fry in medium temp oil, the oil has to stay at 350 to be crispy. less then that it absorbs way too much oil and doesnt crisp very well.
so be sure oil is 350 and dont overfill the pan with chicken (so it stays at 350 after putting in chicken)
that covers the basics for anything you fry to come out crispy
so be sure oil is 350 and dont overfill the pan with chicken (so it stays at 350 after putting in chicken)
that covers the basics for anything you fry to come out crispy
Posted on 6/22/19 at 12:56 pm to GregMaddux
A buddy does real good fried chicken..He marinates his chicken in buttermilk for a few hours then takes it directly to the spiced flour. He uses one of those fry daddy's (the biggest one they make). He does talk about the temp being at 350. Damn good crispy chicken.
Posted on 6/22/19 at 9:16 pm to keakar
quote:
the oil has to stay at 350 to be crispy. less then that it absorbs way too much oil and doesnt crisp very well.
False
Posted on 6/23/19 at 7:19 pm to Tbobby
quote:
r dispose of the oil.
Your vagina is showing.
ETA thanks for the other good responses.
This post was edited on 6/23/19 at 7:20 pm
Posted on 6/23/19 at 7:41 pm to GynoSandberg
quote:
You are spreading a lot of misinformation bubba. Never in the history of ever has Popeyes used a prebattered frozen tender
I don’t know about Popeyes but I do know most all grocery store fried chicken including Wal Mart is all pre battered and frozen.
And Otis my wife uses an old electric skillet that was her grandmothers to fry chicken and round steak in. Works perfect since it keeps the temp right where you want it.
Posted on 6/23/19 at 8:15 pm to Martini
Yep. The electric skillet is excellent for pan frying.
Posted on 6/23/19 at 8:48 pm to OTIS2
It’s an old Saladmaster like this. Probably from the 60’s.
Posted on 6/24/19 at 8:32 am to Gris Gris
quote:
I find buttermilk soaked chicken to be greasy. Maybe I did it wrong all the times I’ve tried.
the 2 times i tried using buttermilk the crust came out like concrete.
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