[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 458 KB, 2000x1333, fried chicken.jpg [View same] [iqdb] [saucenao] [google]
11539203 No.11539203 [Reply] [Original]

What is the secret to perfect home-made fried chicken?

>> No.11539223

>>11539203
Cast iron dutch oven. Cold batter. Patting chicken dry before dipping in batter.

>> No.11539229
File: 14 KB, 388x379, images_new.png [View same] [iqdb] [saucenao] [google]
11539229

>>11539223
>cast iron

>> No.11539305
File: 366 KB, 779x1200, DC KFC #3 Cover Art_596d55ac7de6d5.78317235.jpg [View same] [iqdb] [saucenao] [google]
11539305

>>11539203
colonel's secret recipe (whole chicken):
>1 tablespoon paprika
>2 teaspoons onion salt
>1 teaspoon chili powder
>1 teaspoon black pepper
>1/2 teaspoon celery salt
>1/2 teaspoon dried sage
>1/2 teaspoon garlic powder
>1/2 teaspoon ground allspice
>1/2 teaspoon dried oregano
>1/2 teaspoon dried basil
>1/2 teaspoon dried marjoram

>> No.11539337

>Monitor oil temp
>Milk powder mixed in your flour/cornstarch/breadcrumbs dredge
>MSG

>> No.11539341
File: 57 KB, 960x640, maangchi qt.jpg [View same] [iqdb] [saucenao] [google]
11539341

>>11539203
DOUBRE FRY

>> No.11539348

>>11539203
decent chicken meat.

>> No.11539562

fresh cream and good ingredients

>> No.11539642

>>11539203
>Use cast iron with @1/4" lard.
>DO NOT USE A BATTER OR BREADING. >Liberally salt and pepper chicken and dredge in flour and paprika.
>Heat oil to medium high and place chicken pieces in so they're not touching. >Lower heat to medium low and turn every 5 minutes until internal 165F @30-40 minutes.
>Remove to drip rack.
>Save a couple TBS of drippings and make cream gravy.
Congrats, you're now officially an inbred, knuckledragging whitetrash.

>> No.11539723

>>11539203
Pickle brine

>> No.11539785
File: 120 KB, 572x710, fried chicken.png [View same] [iqdb] [saucenao] [google]
11539785

Just well seasoned flour on chicken, rub the flour in if you like a thicker crust, and let the crust set for a while before frying in good lard.

>> No.11539786

>>11539229
Not him but cast iron has better heat retention, this helps avoid cold oil soaking into your chicken though it still doesn't mean you can overcrowd it. Stainless will work in a similar fashion but only if it's high end 5 ply stuff.

>> No.11539792
File: 2.95 MB, 640x360, chicken wings in chinese.webm [View same] [iqdb] [saucenao] [google]
11539792

If you like more "scales" on the crust, you can do this flour, water, flour massage process.

>> No.11539807
File: 1.00 MB, 1136x640, IMG_1899.png [View same] [iqdb] [saucenao] [google]
11539807

Yo senpaitachi, I heard about boiling chicken with smashed garlic cloves makes it taste better, is that even remotely true?

>> No.11539810

>>11539807
It would make it taste like garlic. Whether that's "better" to you depends on how much you like garlic.

Also, if you were thinking of doing that:
1) simmer gently, never use a full-on boil
and
2) don't use water, use chicken stock/broth

>> No.11539835

>>11539203
well, seasoned evoo under skin rub, well-seasoned coating, cornflour. old oil, cheap chicken, aaaaaaaaaall the garlic *granules*

>> No.11539842

>>11539305

how much flour?

>> No.11539854

The secret is its more effort than its worth and you might as well just pick up some at popeyes.

>> No.11539864
File: 34 KB, 540x540, 1510356576676.jpg [View same] [iqdb] [saucenao] [google]
11539864

>>11539854
Or pan-sear like a non fat-ass

>> No.11539865
File: 801 KB, 800x534, 1466563554406615620.png [View same] [iqdb] [saucenao] [google]
11539865

>>11539842
>1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
>2 quarts neutral oil, for frying
>1 egg white
>1 1/2 cups all-purpose flour
>1 tablespoon brown sugar
>1 tablespoon kosher salt

>> No.11539903

>>11539203
Flour batter flour. Fuck off with your meme buttermilk.

>> No.11539925

>>11539642
40 minutes to fry? Isn't that excessive?

>> No.11539930

1 70/30 mix flour/cornstarch. dredge the chx in there
2 eggwash with 2 eggs and .5 cups milk or cream. dunk chicken in it after dredge
3 breadcrumbs coat that shit
4 fry it off

>> No.11539986

>>11539925

definitely. 10 minutes is my magic number. a couple more minutes for larger drumsticks.

>> No.11540752
File: 150 KB, 1440x1080, WeChat Image_20180829125341.jpg [View same] [iqdb] [saucenao] [google]
11540752

>>11539203

Salt. And lots of it. I followed a recreation of KFC I found online. There was a shit to of salt in it so I reduced by half. Big mistake. The chicken was essentially tasteless.

Lesson learned: Sometimes you gotta go big on the salt.

>> No.11541192

>>11539223
you want to add a thermometer to that list...

>> No.11541198

>>11539203
Hot enough oil

>> No.11541199

>>11540752
Fuck KFC. I want Popeye's secret recipe.

>> No.11541354

The bigger woman who was my childhood nanny used a can of Frisco to fry. That chicken was crispy for days. Not sure if it was the fat or
Something else n

>> No.11541420

>>11539305
No thyme?
LOL that's not the recipe.

>> No.11541443

I will present you with 2 chicken recipes
one acquired from a white person, one acquired from a black person
you be the judge

1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon dried rosemary
1/4 teaspoon ground thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 cups buttermilk
For the seasoned flour:
2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder

and the other
BRINE
½ gallon buttermilk
4 cloves garlic, crushed
½ white onion sliced
½ cup hot sauce ( I used Franks)
3 Tablespoons salt (optional, but adds great flavor)
3 lbs fresh whole chicken, cut up
SEASONING BLEND
1 Tablespoon sugar
1 Tablespoon salt (can add more if desired)
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne (can more if desired)
1 Tablespoon cajun seasoning
1 Tablespoon paprika
1 Tablespoon garlic powder
1 Tablespoon poultry seasoning
1 teaspoon celery salt
1 teaspoon smoked salt
½ tablespoon chili powder
3 cups self-rising flour
Egg Mixture
3 eggs
¼ cup water
½ cup hot sauce (can use more if desired)
1 teaspoon garlic powder
Peanut oil or shortening, for frying
Cajun seasoning, for sprinkling (if desired)

>> No.11541474

Marinating it for a long as fuck time before crumbing and frying is my secret, anywhere from 4-12 hours.

>> No.11541483

>>11541199

Fine. The main ingredient is still salt.

>> No.11541698

>>11541443
>hot sauce
Black guy recipe. Though my old neighbor made fried chicken like the recipe above and it was still pretty good. Black people really do know how to fry chicken.

>> No.11541715

Sauce first fry second

>> No.11542702

>>11539203
Self Raising Flour

>> No.11542732

buttermilk-marinated overnight, cornstarch (for crisp outside) in dredge among other things (see above or something for details)