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aliciazs

Open Thread: What's One Food You Wish You Liked?

Another vote for Beets. Definitely tastes like dirt to me too. I detest all alcohol (sometimes I can manage to just about enjoy a nice wine). I feel so sad for all these people who don't enjoy raw tomatoes, avocado, eggs, cheese, mayo, olives, liver, seafood etc. What a sad way to go through life!

Holiday Giveaway: The Amazing Thermapen Thermometer

Fried Chicken that I made for the first time a couple of week ago, after spending about a month reading up about it on Serious Eats! (http://www.seriouseats.com/talk/2012/12/fried-chicken-troubleshooting---help-please.html?ref=search)

Fried Chicken troubleshooting - help please

Hi all (and Kenji - getting a response from you as exciting as meeting the queen herself!)

I followed these recipes;

http://www.seriouseats.com/recipes/2007/10/is-this-the-best-fried-chicken-recipe-ever.html?ref=search

http://www.seriouseats.com/recipes/2011/12/andrew-carmellinis-fried-chicken-recipe.html?ref=search

And here is a photo account of my efforts; http://we-had-dinner-at.tumblr.com/post/37061072552/fried-chicken-yall

But I think I added a final buttermilk dunk as I'd read that somewhere else that I can't track down. I'm pretty sure this was the big misdemeanor.

I'm ideally going for a fairly thick, crispy, KFC style crust. I recently tasted the chicken at Dirty Bird, NYC and like that sort of crust. Craggy, crunchy, spicy with super moist, tender chicken underneath. (Even though I think my seasoning and moistness trumped theirs!)

For the flour mix, I only used plain white flour + seasoning. Should I be adding another kind of starch?

From what I've now read, it does seem like a drying stage before frying is the way to go, but Kenji - I'd love to hear your thoughts.

Thanks all!

Fried Chicken troubleshooting - help please

I spent the past 48 hours lovingly going through all the steps to make buttermilk soaked fried chicken. I pulled from many recipes on SE. However, during frying, a lot of the crispy coating fell off and disintegrated. I don't know where I went wrong. Here's what I did;

1. Soaked chicken wings overnight in buttermilk, garlic cloves, onion slices and spices bath
2. put wings on rack and dried overnight in the fridge
3. brought the (now dry-ish) wings to room temperature
4. heated canola oil in large skillet
5. Dunked each wing in the buttermilk mixture and then straight into a flour/seasoning mix
6. Shook of loose flour and straight into pan
7. Turned over wing once golden on the bottom
8. Removed to sit on wire rack

The crumb coating started to flake and fall off early on in the frying process, before even the turning stage. So the problem must be with one or both of the pre-frying stages or mixes.

Should I be using an egg coating before the flour?

Should the wings sit in the flour for a while before frying?

Any advice much appreciated!

Thanks,
Alicia

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