/ck/ - Food & Cooking

[Anonymous No.17091147]

How do I properly batter chicken?
All the nuggies I've made so far turned out with the dough sticking to the meat in an extremely thin mushy wet layer that didn't even cover the entire chicken and fell of easily despite dredging them twice. Or I get an entire breadloaf with a medium-rare core sticking at one side of the chicken.

[Anonymous No.17091150]

trial and error, you have to experiment

pick out 3-4 youtube vids that seem tasty and you do them all at once and compare. Then you know

[Anonymous No.17091156]

are you dredging it in flour before you batter it?

[Anonymous No.17091159]

>>17091156
nevermind i didn't read your whole post
what do you use for leavening?

[Anonymous No.17091161]

[Anonymous No.17091164]

Hi, I'm nigger

[Anonymous No.17091241]

>>17091159
stuff like baking soda? Just eggs & flour

[Anonymous No.17091270]

>>17091147
I just marinate the chicken in buttermilk and make a seasoned flour dredge. The buttermilk and the flour make a sort of batter as they rest. It's really easy, and some of the best fried chicken/tendies I've had are the ones I make. Sometimes it's hard to beat a classic. Pic related

[Anonymous No.17091274]

>>17091147
>dough
Lol

[Anonymous No.17091275]

>>17091270
But what's the sequencing? Buttermilk > flour > fry? get out of dredge > flour > buttermilk again? how do I double dredge? If I'd use egg would it be buttermilk > flour > egg > fry?

[Anonymous No.17091280]

probably your oil isn't hot enough or your pan isn't big enough and the temperature drops too much when the cold chicken goes in
this applies triple if you live at high altitude

[Anonymous No.17091310]

>>17091275
Sorry the sequencing is really simple when I do it.

Marinate chicken at least 6 hours in the following mixture
>just about cover with buttermilk
>top off with pickle juice
>several dashes of hot sauce

Prepare flour mixture in large bowl or wide baking dish. I do it all to taste so unfortunately I don't have exact amounts
>flour
>garlic powder
>onion powder
>smoked paprika
>black pepper
>salt
>oregano
>thyme
>cayenne
>any other spices or herbs that I'm feeling really the most important part is to make sure it's properly salted

Next dredge marinated chicken directly into flour mixture. The buttermilk will help the flour stick. Be careful to get every crease and wet spot dusted with flour and try not to make clumps. I like to always keep one hand dry so I can sprinkle flour without it sticking to my hand.

Then you let them rest on a rack for a period of time. Basically the flour should turn damp and it should look like the pieces are breaded. I don't normally go for a second coating, but if you wanted to, once the pieces are rested you could dip them in egg or buttermilk again, then repeat the process. The important part is to let them rest in between dips.

Pic rel is fried chicken using the same method.

[Anonymous No.17091332]

>>17091147
gorilla glue

[Anonymous No.17091346]

>>17091275
Wet, dry, fry. Why would you end on a wet step? If that's what you've been doing, that would explain the duff results.

[Anonymous No.17091351]

>>17091332
No, that's for hair.

[Anonymous No.17091357]

>>17091164
Hi Mark

[Anonymous No.17091370]

>>17091346
breaded=/=battered

[Anonymous No.17091401]

>>17091310
letting them rest inbetween double dips might prevent my breadloafs. I usually try to cover everything with flour but no matter what the pure uncoated chicken will shine through post frying. Are there special flours/wrong types of flour?
>>17091346
idk Buttermilk > egg > flour seems weird. the egg would just slide off.

[Anonymous No.17091410]

>>17091147
buttermilk marinade, then dredge in a seasoned flour/cornstarch mix. Back into the milk, then dredge a 2nd time. Fry in hot oil until golden, simple as.
pic related4mn2s

[Anonymous No.17091411]

>>17091401
>I usually try to cover everything with flour but no matter what the pure uncoated chicken will shine through post frying.

You need to let them rest on a wire rack. I just use regular all purpose flour and buttermilk. Can you type out your sequence/process?

[Anonymous No.17091425]

>>17091410
These look dank anon. I don't use cornstarch in mine, but I'll give it a shot. I swear cornstarch has to be one of the most versatile and underrated ingredients.

>makes the best cookies
>makes good chinese food
>good for shortcuts in sauces and gravies
>stews
>great for imitating dairy and wheat when cooking for gluten/dairy intolerant people.

[Anonymous No.17091428]

>>17091401
you're supposed to do buttermilk > flour > egg > flour again for extra cwispy chicken
And then do the double fry thing if you're feeling adventurous, but it doesn't really matter.

[Anonymous No.17091454]

>>17091164
Hi nigger I'm dad

[Anonymous No.17091471]

>>17091411
Step 1: - Take frozen chicken breast out of fridge, microwave or drain in hot water till barely cutable.
- slice into 4cm cubes
- dip into beaten eggs
- then into spiced up wheat flour
- I usually did let them rest for 15min on a normal plate cuz I don't have a wire rack.
- Pan fry in sunflower seed oil till golden brown.

[Anonymous No.17091478]

>flour
>water
>flour
It's so simple, sticks every time and it's so crunchy. I just leave out the egg or whatever. Ofc marinate your chicken in buttermilk and season the flour.

[Anonymous No.17091522]

>>17091471
Yeah, so there's a few issues. You either need to make a batter, or follow a similar recipe to me with the buttermilk and flour dredge. Egg on raw skinless chicken is never going to stick. You could coat them in flour first, then egg, then flour/panko or something like that, but I've never done that. Egg going straight on the raw chicken is your problem.

[Anonymous No.17091544]

>>17091522
kk so buttermilk or proper sequencing it'll be. Do I even need eggs at all or do they add nothing of value?

[Anonymous No.17091572]

>>17091522
>Egg on raw skinless chicken is never going to stick
how do you think schnitzel is breaded

[Anonymous No.17091577]

>>17091147

The same as you do your wife

[Anonymous No.17091581]

>>17091572
Schnitzel has a different breading and is often dusted in flour before the egg. Also it is flattened, sometimes with a spiked mallet, and has increased surface area. I didn't what to confuse the issue. Anon is microwaving chicken breast and dipping the chunks in egg, that shit is not going to work well.

[Anonymous No.17091599]

>>17091572
you coat it in flour then egg. No schnitzel recipe has you dip raw plain meat directly into egg, because it won't stick.

[Anonymous No.17091855]

Bump

[Anonymous No.17091884]

>>17091310
This dude fucks

[Anonymous No.17092130]

You inspired me to fry some chicken OP. Egg then flour, one bit fucked up.

[Anonymous No.17092210]

>>17091310
> Beans
> Cabbage
> Fried Chicken
Anon has transcended societal norms

[Anonymous No.17092256]

>>17091147
More heat

[Anonymous No.17092432]

>>17091270
>>17091310
These tips are the best I've found for good fried chicken. Buttermilk, corn starch, hot sauce, seasoned flour and lots of resting between steps to dry it out. Oil temp management is important too. Use a lot of oil and overheat it before you put the chicken in. Keep the heat high at first since you will lose a lot of heat in the first few minutes then back off to normal temps. Too hot will burn the outside and undercook the inside. Too low won't crisp up nicely. Rest in a brown paper bag after it comes out of the oil.

[Anonymous No.17092440]

wash the slime off your chicken first that helps

[Anonymous No.17092658]

>>17091454
Dad joke/10

[Anonymous No.17092673]

Its a 3 step process to make chicken fingers. First you have to make the batter with some seasoned flour and water.

Then you dredge your chicken fingers in seasoned flour and put them in the batter. Next take them out of the batter an put them in seasoned flour again. Press them and roll them around in the flour so they are coated very well. Now fry them.

[Anonymous No.17092681]

>>17092210
lolol yeah I just make what I want. I sometimes end up making some really autistic meals, but they make me happy.

[Anonymous No.17092686]

This is the stuff I use because I dont have to make any seasoned flour I just use this crispy fry mix. It makes a great batter and you can use it for all kinds of stuff. I use it for cod fish or making onion rings or fried mushrooms ect.

When making chicken fingers you use it for the flour, batter and flour steps.

[Anonymous No.17092703]

When you make fried chicken tenders you also have to have honey mustard dipping sauce. But when you make it never ever mix the mustard with the honey. That is a huge mistake. You have to mix the honey with the mayo first and then add the mustard. If you put the mustard with the honey first you will never get it mixed up right.

[Anonymous No.17092760]

>>17092210
It's just slaw and beans. Even KFC sells slaw and beans.

[Anonymous No.17093292]

>>17091147
flour->egg->flour->batter->fry->batter->fry

double fried or nothing

[Anonymous No.17093419]

Flour>batter>flour
It’s not complicated

[Anonymous No.17093447]

>follow fried breading video to the letter
>it still turns out shit

[Anonymous No.17093687]

>>17093292

lmao. You moron. That is not what people mean when they say double fried.

[Anonymous No.17093740]

>>17091147
Check the oil temp anon. Usually fried temperature r around 172 - 182°C. Not hot enough the chicken will get greasy and not cook all the way through.

[Anonymous No.17093781]

Don't batter. Straight into deep fryer. Preferably filled with lard

[Anonymous No.17094058]

>>17093781
That will turn out dried and terrible. What do you mean dont batter? You just putting raw chicken in oil with no breading? try again

[Anonymous No.17094065]

>>17091241
>eggs

Eggwash is used for breading not for batter fried chicken.

You go flour first then eggwash and then breadcrumbs to get a breaded chicken tender. But the better way to do it is with batter. Flour, batter, flour.

[Anonymous No.17094235]

[Anonymous No.17094295]

>>17094058
>try again
No

[Anonymous No.17095323]

>>17092130
For real? The right one looks almost as bad as mine but imagine it having small gaps all over instead.
>>17094065
What does go into a "batter"?

[Anonymous No.17096060]

>>17091147
I made some quick nuggies last night for some korean stir fry I was making. I cut a chicken breast into cubes, then mixed a little bit of soy sauce and a little bit of milk with them, then filled a sealable container with a few tablespoons of corn starch and a few tablespoons of flour, then added about a teaspoon of baking soda and put the chicken in the flour mixture and shook it with the lid on. Then I fried it in just enough canola oil to submerge the chicken, and cooked it in two batches. I think the trick is not overcrowding the pot you are frying in.

[Anonymous No.17096111]

>>17091147
the trick is to sprinkle a little bit of water with your hand onto the chicken before you put it into flour.
If the chicken is slightly moist everything works out better.

[Anonymous No.17096141]

>>17091147
>9
One thing people forget to mention about batter is you should double fry it to make it perfect. Fry one at a lower tempt to set the batter and cook the chicken, then increase the heat and fry again for color.

[Anonymous No.17096562]

>>17095323
>What does go into a "batter"?

Just water and the seasoned flour. You mix water in the flour till its like a batter. Use the same seasoned flour you coat the chicken in to make the batter.