Fried chicken talk

mjd said:
I use an air fryer to cook my chicken now but I've done it on the stove for decades.


Your photos look really good. I think you should give yourself more credit here. I'm guessing you aren't too far away from your ideal preparation. Around here, they tell me to keep trying so I'm passing along that sage advice!
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I think my air fryer can do a decent roast chicken, but haven't been successful in making a 'fried' chicken this way.

Thanks - I will keep trying - that's the fun of it! :)
 
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CookieMonster said:
#1 - everyone's idea of 'the perfect fried chicken' is different.


btw, people who actually have worked at KFC reveal, , , the chicken is not hot-from-cooker-to-bucket.
it is stored for 15+ minutes at temp to ensure it's evenly cooked and heated through. them that discount an oven finish....might be on the wrong side of the Colonel....
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I agree. Many recipes I've tried are trying to maximise crunch, whereas if you think about OR Chicken at KFC, it isn't that crunchy - the coating is more particulate. That's more the texture I am going for.

Re: 15 mins standing - what a coincidence that one of the recipes (Food Lab one) has something analogous. I've found this has really helped with doneness consistency.
 
rascal said:
Fwiw I soak in buttermilk overnight, then when ready I dip it in flour that has seasonings then fry in a deep frier set at 170 to 180 deg.
i can get you the list if you want.

Russ
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Thanks - would love to know peoples' seasoning mixes please. :)
 
vernplum said:
I think my air fryer can do a decent roast chicken, but haven't been successful in making a 'fried' chicken this way.

Thanks - I will keep trying - that's the fun of it! :)
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I had trouble with it at first but the fine folks around here helped me figure it out. They advised me to...

Use paper towels to dry the skin very well.
Season both sides and START with skin side down (sometimes I use toothpicks to hold the skin on, if necessary).
I take the chicken out for about 20-25 minutes so I'm not putting cold chicken in. You can do that but you might have to adjust timing.
Preheat the air fryer for about 5-8 minutes beforehand.
Up the temperature. I was cooking at 350F which didn't crisp up the skin. I went up to 375F and it was perfect.

Can't wait to hear how it goes for you!
 
mjd said:
I had trouble with it at first but the fine folks around here helped me figure it out. They advised me to...

Use paper towels to dry the skin very well.
Season both sides and START with skin side down (sometimes I use toothpicks to hold the skin on, if necessary).
I take the chicken out for about 20-25 minutes so I'm not putting cold chicken in. You can do that but you might have to adjust timing.
Preheat the air fryer for about 5-8 minutes beforehand.
Up the temperature. I was cooking at 350F which didn't crisp up the skin. I went up to 375F and it was perfect.

Can't wait to hear how it goes for you!
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I will be sure to post updates here :)
 
vernplum said:
Those look pretty good! My mum used to make something like those.

The thigh is the best for fried chicken as per this picture IMHO. :)
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I love the thigh and the wing. Give the breast to somebody else. As the old song says,

Kill me a chicken, Lord, give me the wing
They think I'm workin' but I ain't doin' a thing
It's just ride, ride, ride, ride
 
medtran49 said:
We need to have that again.
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Butter chicken??
Here's the sauce

Russ

65247
 
vernplum said:
Methods I've seen say to let the chicken sit for about 20-30 mins after it's been breaded - I assume partially for this purpose.
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I let my coated chicken sit as you describe, for the reason you describe, but I do it in the fridge for food safety. Fridge temp vs room temp will not make a noticeable difference in cooking, but chicken shouldn't sit at room temperature.

To deal with the oil temperature dropping when you add the cold chicken, just don't crowd the frying vessel. Cook a few pieces at a time.

CD
 
Mod.comment: Please note that a number of references to pressure cookers have been deleted from this thread to avoid any confusion. It is definitely not safe to use any pressure cooker to deep fry food. Only specialist pressure fryers can be used for this purpose.

If you intend on pressure frying at home, you should never, ever attempt to use a pressure COOKER for frying your food. EVER. This is because the rubber seals on pressure cookers are not designed to withstand the intense pressure of the heat produced by hot oil.

Therefore, the only thing that can be used to pressure fry properly is a pressure FRYER, not pressure COOKER.
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Pressure Frying Using A Pressure Cooker?
 
This is today’s attempt. I used a simple brine for an hour or so then straight into the flour mix - no buttermilk, no egg. Seems I have found the texture I am looking for, which is without a ‘crust’ shell but more of a speckled floury finish:

7F376AB2-5CE0-44C0-AEA0-AF6D6F233F3A.jpeg


5 mins in the deep fryer at 150c then 10 mins in oven at 160. Doneness is perfect; very juicy.

Now I just need to work on the herbs and spices mix. The so called secret recipe is far from what OR KFC chicken tastes like!

Will try again in a month (wife is complaining about too much fried chicken in the house). :)
 
vernplum said:
This is today’s attempt. I used a simple brine for an hour or so then straight into the flour mix - no buttermilk, no egg. Seems I have found the texture I am looking for, which is without a ‘crust’ shell but more of a speckled floury finish:
5 mins in the deep fryer at 150c then 10 mins in oven at 160. Doneness is perfect; very juicy.
Now I just need to work on the herbs and spices mix. The so called secret recipe is far from what OR KFC chicken tastes like!
Will try again in a month (wife is complaining about too much fried chicken in the house). :)
Click to expand...
So you were going for more of a "KFC Original" batter style eh? looks like you got a great texture!
 
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