re: Popeyes - How to get batter texture?

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Most people that double batter especially commercially don’t marinade. As you you marinade, have to dry it off, then dry batter, wet, then dry. Most that marinade go from marinade to wet to dry. If you go wet, dry, wet, dry it gets extremely uneven and clumpy.

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I think this is mostly true.

I've found that taking raw chicken:
a.) Egg Wash > Flour - produces a thinner crust than Popeyes.
b.) Egg Wash > Flour > Egg Wash > Flour - produces ridiculously clumpy, thick, disgusting crust

I'm going to try:
c.) Flour > Egg Wash > Flour.

It seems to be what Babe's Chicken in Texas does. And they have a crust texture similar to Popeyes.
Babe's Chicken


EDIT: Also, the more I read, not only should it be:
Flour > Egg > Flour
Flour should probably have some amount of Corn Starch and/or Baking Soda in it, instead of just pure Flour + Spices. Resting after seems important too.

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You know that for a fact? I was under the impression that anyone in the "fast" food industry that fried bone in chicken used pressure fryers.

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I literally posted the fryers they use

Source - I sell them fryers

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Does it make a difference that they fry their chicken in lard?

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Actually they use beef tallow

And popeyes does not double batter. It’s the wet batter than regular flour, that’s it

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Actually they use beef tallow

And popeyes does not double batter. It’s the wet batter than regular flour, that’s it

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Very similar DNA to lard.

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Smeg

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Do you have a good fryer? I’d get a good fryer and if they use lard then use lard and a good fryer. Then go from there.

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I feel like you are making the assumptions that you don’t like kfc chicken so therefore all pressure fried chicken sucks?

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I think you are the one making assumptions. I love KFC Original chicken. And I like pressure fried chicken, so much so that I own 2 pressure fryers myself.

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I’m assuming you mean the flavor and fat% are the best?

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Well, the name of the game is flavor, for one. You don’t get the oxidation from the animal fats that you get from the processed oils. Health is a factor.

The fats also have a high smoke point themselves and you’ll never exceed those temps anyway frying commercially. There are different vats for different products so there is never different flavors infused, like seafood to chicken.

Anyway, sit down and do a taste test? Any business worth their salt is frying in animal fats if they know what’s best for em

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Anyway, sit down and do a taste test? Any business worth their salt is frying in animal fats if they know what’s best for em

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Again a lot of assumptions. I agree with you for the most part but you sound incredibly like a salesman. Your way is the only way.

One reason Tallow may not be the best especially in home use is because you can get a strong flavor from other foods. If you fry onions than whatever you make next may taste like onions for example. If all you do is chicken and fries all day long its certainly fine.

But I'm simply saying most people at home would likely not use it for just one thing. If you are frying fish for example your fries and chicken you fry next will likely taste fishier than if you used Peanut oil.

I certainly agree for frying the same thing all day long Tallow and lard are better. Its just not fair to make an overlying statement that its the best.

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Its just not fair to make an overlying statement

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Kind of like your statement

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but literally every commercial chicken place uses a pressure fryer

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Do you have a good thermometer you can leave in the oil while cooking? That's very important. 

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I don't know if it's a 'good' thermometer, but it's a candy thermometer that I leave in the whole time. And yes, I raise the flames when the temp drops.

You are so full of shite