/ck/ - Food & Cooking

[Anonymous No.17258796]

what's this type of crispy flour called?

[Anonymous No.17258803]

ain't panko cuz my turns out whack. can i buy this stuff pre made or do i have to drizzle smth into flour to get those bigger chunky sticks?

[Anonymous No.17258820]

think that just from adding a little brine/butter milk to the flour before dredging

[Anonymous No.17258827]

>>17258796
All-purpose flour.

[Anonymous No.17258846]

Fuck off nigger, friend chicken is messy and tastes like scheisse.

[Anonymous No.17258889]

>>17258796
i believe it's korean fried chicken batter, they use baking soda/powder to make it mega crispy

[Anonymous No.17258920]

>>17258796
add a little baking soda

[Anonymous No.17260167]

>>17258796

[Anonymous No.17260762]

>>17258796
Use cream and make sure yiur eggs area mixed well.

[Anonymous No.17261826]

How come nobody seems to know what that shit is?
>>17260762
Cream instead of buttermilk as marinade?
>>17258889
>>17258920
Crispy doesn't mean it turns out with those mini bread loafs surrounding the chick. Can't imagine the flour turning into this shape just with baking soda.
>>17260167
>>17258803

[Anonymous No.17261829]

>>17258820
Did you like form little bites of dough and then dip?

[Anonymous No.17261840]

>>17258796
>>17261826
it's corn starch

>>17258889
i watch a lot of korean/asian cooking videos and it’s typically corn starch that gets it nice and crispy

here’s some that i have saved for example
https://youtu.be/nqwvvmzfWDA
https://youtu.be/e5d9sTnWO40

[Anonymous No.17261847]

>>17258796
It’s when you double coat (dry then egg, dry then egg), with dry containing a sizable percentage of cornstarch (up to 50%). Wherever possible, encourage egg/dry “gunk” to stick. Then you need to double fry, basically understanding it takes time for heat to be conducted inwards to the core. So basically get the core nearly to temp (maybe -20F), then rest, then fry to golden completion.

[Anonymous No.17261858]

I get those every time I double coat.

I think it comes from chunks of flour dispersing, but frying in place as they fall apart, so they form little cloud looking formations

[Anonymous No.17261875]

>>17261840
i'm a joyless faggot so i hate those cutesy videos
tried to watch one and instantly my autism was upset when i saw those tiny non-airtight spice cabinets

[Anonymous No.17261885]

>>17260167
Those are battered, not breaded.

[Anonymous No.17261913]

>>17261875
i understand, the first one i linked (nino’s home) has that cringey cutesy style and i end up skipping over most the video and just reading the description for ingredients and directions

the second one is really simple though and that’s why i like mainly korean cooking channels. they show the ingredients, chopping/mixing/whatever, and the actual cooking and, wala, it’s done. i can’t stand US/english videos because it’s chlebowski or ragusea or weismann explaining needless shit most of the time. which i’m sure is interesting for some, but it’s not for me.

[Anonymous No.17261917]

>>17258796
it's not panko, it's crushed cornflakes

[Anonymous No.17261962]

>>17258796
KFC chicken is dipped in WATER (yes, water) and then dunk in flour and repeated. That's all.

Look: https://www.youtube.com/watch?v=wiAYDb73Dbo

[Anonymous No.17261980]

>>17261962
Its mgs and water brine

[Anonymous No.17262487]

>>17261826
>How come nobody seems to know what that shit is?
It's literally just flour, the way you get the crunchy bits is to rub the chicken into it. Next time you're doing it look at the chicken after you've dipped it in the flour, then rub it around a bit and look at it again.

[Anonymous No.17262580]

>>17261829
>brind over night in buttermilk and spices/herbs
>dip in flour + corn starch + baking powder + spices/herbs
>shake ecesss off and leave for 20 mins
>add egg to the butter milk and dredge again
>leave dry again
>skin side down in cast iron with hot lard at 180c
>baste after 20mins, dont flip
>final 20 mins
bone apple teeth