My mother passed away years ago and took her secret to fried chicken with her. When I try to make it, the cripsy coating all falls off, its burned on the outside and raw inside, and the stovetop is a disaster. All I can find online is recipies with all kinds of seasonings and crap. All I want to know is how to make the batter part right. My mother never used any kinds of seasonings and I want to keep it that way.
Anybody know the secret to perfect crispy outside? Dry flouring, wet batter dip, both? Cooking temp and length? Thanks very much,
Paul
i use the recipe in betty crocker cook book i think its 1 cup flour, 1 cup, milk, 1/4 cup veggie oil, 1 tsp salt, 1 tdp baking powder i think, either way it cpumes out great, i usally use shortinig and fry in a deep pan, flip the chicken halfway through 10-15 min total i use chicken breast cut tender size, goodo luck if you try if interested pm me and i will doubble check the recipe tommorow for you!
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This Wes's better half. He asked me to share my receipe. I believe this is what your looking for.
mix 2 eggs with a cup or so of milk (I quit measuring after I got it down)
2 cups of flour (add more as needed)
dip meat in egg/milk mix, transfer to flour.
Your stove should be heated between med and med high heat. I usually cook mine approx 5 min per side for breast. Smaller pieces require less cooking time.
Tip: be sure your oil covers the entire chicken for even cooking.
toss it in flour or for a little crisper use corn starch another level of crisp higher you can do the flour/corn starch and then dip it in a beatten egg and coat it in panko crumbs.
the times and temps are something you can get a feel for over time you can also use a meat therometer and finish it in the oven at around 350
dont turn the heat on the stove all the way up med to med-high get the oil hot b4 you start
Got a fire extinguisher handy then there is a trick to test the temp of oil with a match that has not been used when it goes off its ready pull it out with tongs and go to town. You shouldnt need the fire extinguisher but if you have a fire start with grease or oil your going to need one water makes the fire spread out into an inferno.
I use to be a chef at a country club i'll tell you the secret. I use flour (you can use breadcrumbs to) season it up with your fovorite seasoning. Get a single egg beat it in a bowl and add a can of Milnot along with more of your favorite seasoning. Ok this is how you get the breading to stick. Put your meat in the flour FIRST then your wash and back into the flour. Get your oil temp about 350+ if its too hot it will burn. If your frying in a skillet turn meat quite a bit to make sure both sides are cooked evenly.
If that doesnt work you can slap me in the face
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David
1978 CAMARO Z28. 355ci 10:1 compression,Brodix I180s,comp xe274,eddy rpm intake,QuickFuel ss-650with annular boosters,MSD PRO BULLIT UTIMATE HEI,10" 3000 stall,3.42 gears. Summit Legends 5 wheels with 245/45/17 front and 255/50/17 rear.
drip a drop of batter in oil
if it sinks to bottom its too cold
if it stays on top its too hot
if it sinks a little and stays in the middle its just right
I use to be a chef at a country club i'll tell you the secret. I use flour (you can use breadcrumbs to) season it up with your fovorite seasoning. Get a single egg beat it in a bowl and add a can of Milnot along with more of your favorite seasoning. Ok this is how you get the breading to stick. Put your meat in the flour FIRST then your wash and back into the flour. Get your oil temp about 350+ if its too hot it will burn. If your frying in a skillet turn meat quite a bit to make sure both sides are cooked evenly.
If that doesnt work you can slap me in the face
yup. dry flour first is the key.
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Quote:
Originally Posted by skatinjay27
yup. dry flour first is the key.
yup.. it's the "glue" that makes it work
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no need for batter, eggs and all that crap for great fried chicken...
cover chicken pieces in lightly salted water and let soak for 1 hour in fridge completely submerged. Take out and drain for 5 minutes in a collendar. After that place chicken in gallon ziplock with self-rising flour salting the flour slightly, shake and let set covered in the flour for 30 minutes...best damn crispy fried chicken ya could ask for...
I fry in a fry daddy for extra crispy, pan fry in cast iron skillet for not so crispy...LOL..
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