Coatings For Frying/Baking, Air, Oil, or Oven

ZCook said:
Well ...no 😅
You have to eat it all!

Mind you, leftover fried chicken is my cheat component for sweet and sour chicken
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Umm, I get the eight piece box when it's marked down and then eat it right out of the box on the tailgate with Pepper and Ozzie going into fried chicken food comas... 🤤
 
Morning Glory said:
Ha ha. It seems I am blocked from seeing that link! Cyclex sounds an improbable name for a restaurant in Maidstone.
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Cylex is the search engine. Here's the datum.
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I forgot about the rice flour and used AP. All 3 pieces were buttermilk brined for an overnight before being dredged in the coating mix. The coating mix was 1 cup of AP flour, 1 cup of crushed corn flakes, 1/3 cup corn starch, 1/2 Tbsp of salt and it all sifted together.

The two in the back were baked and I missed about 20 seconds under the broiler so they're darker but really crunchy. The front one was deep fried.
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Barriehie said:
I forgot about the rice flour and used AP. All 3 pieces were buttermilk brined for an overnight before being dredged in the coating mix. The coating mix was 1 cup of AP flour, 1 cup of crushed corn flakes, 1/3 cup corn starch, 1/2 Tbsp of salt and it all sifted together.

The two in the back were baked and I missed about 20 seconds under the broiler so they're darker but really crunchy. The front one was deep fried.View attachment 145126
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Looking good Barrie!

I'd eat all of those, but the fried one looks the best. It's no surprise that the browning is more even because of the immersion in oil, but your baked ones still look good. How was the comparative taste/texture. Did the cornflakes give the crunch you were after?

One thing I've switched to some time back is to season chicken directly, not season the flour/coating mix. It's much easier to control how much salt each piece is getting and is less wasteful too.
 
vernplum said:
Looking good Barrie!

I'd eat all of those, but the fried one looks the best. It's no surprise that the browning is more even because of the immersion in oil, but your baked ones still look good. How was the comparative taste/texture. Did the cornflakes give the crunch you were after?
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Was just about to ask too.
And which cooking version did you prefer or think came out better?

vernplum said:
One thing I've switched to some time back is to season chicken directly, not season the flour/coating mix. It's much easier to control how much salt each piece is getting and is less wasteful too.
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👍
 
vernplum said:
Looking good Barrie!
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Thank you!

vernplum said:
I'd eat all of those, but the fried one looks the best. It's no surprise that the browning is more even because of the immersion in oil, but your baked ones still look good. How was the comparative taste/texture. Did the cornflakes give the crunch you were after?
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Yes on the corn flakes! That's a new standard moving forward. 👍 The taste was pretty much the same on both and the oven ones were a tad more crunchy. If I wasn't looking for it I probably wouldn't have noticed.

vernplum said:
One thing I've switched to some time back is to season chicken directly, not season the flour/coating mix. It's much easier to control how much salt each piece is getting and is less wasteful too.
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Agree on the seasoning method. I believe the high heat of frying will diminish the flavor of some seasonings if in the outer coating.

ZCook said:
Was just about to ask too.
And which cooking version did you prefer or think came out better?
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They were both equally good and the eye appeal was certainly with the deep fried piece. The oven method takes longer but it's definitely cleaner and less wasteful. For cooking many pieces the oven is the way to go. I don't have a large fry pot and can only cook one piece at a time. I hate cleaning up grease/tallow and dislike buying it even more.

ZCook said:
👍
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Thank you.

I think I'll make an 8 piece box... 😝🤤
 
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