Why does my fried chicken never turn out like KFC--that is really crispy?!
Answers:
They double batter their chicken, thats how the batter is so crispy!. Its messy but it will give you those results!. Use very hot oil where the chicken doesn't touch the pan!.Www@FoodAQ@Com
The main thing is how it is being cooked!. I like to start frying mine on the stove, then finish it off by baking it in the oven!.
Sometimes I deep fry it!. I use an electric deep fryer!. When I do that, I take the skin off of the chicken, clean it, coat it in some egg, then roll the chicken in a mix of salt, pepper, other herbs as desired, all mixed with rice flour!. Normally, I put it a zip type bag and shake it!. You can also get crispy chicken just by baking it!. Keep practicing!. You will perfect it!Www@FoodAQ@Com
Sometimes I deep fry it!. I use an electric deep fryer!. When I do that, I take the skin off of the chicken, clean it, coat it in some egg, then roll the chicken in a mix of salt, pepper, other herbs as desired, all mixed with rice flour!. Normally, I put it a zip type bag and shake it!. You can also get crispy chicken just by baking it!. Keep practicing!. You will perfect it!Www@FoodAQ@Com
posting your recipe & cooking method would help!
i make good crispy fried chicken
i soak chicken parts in buttermilk for 1 hour (optional)
season flour with A LOT of paprika, salt, pepper, garlice & onion powder - flour should look 'dirty"
dip chicken and fry in very hot oil (alot of oil is needed or deep fry it) turn only once after 8 minutes!.
drain on paper towelsWww@FoodAQ@Com
i make good crispy fried chicken
i soak chicken parts in buttermilk for 1 hour (optional)
season flour with A LOT of paprika, salt, pepper, garlice & onion powder - flour should look 'dirty"
dip chicken and fry in very hot oil (alot of oil is needed or deep fry it) turn only once after 8 minutes!.
drain on paper towelsWww@FoodAQ@Com
commercially fried chicken is deep fried at 350 degrees for around 15 minutes, lifted out of the fryer in baskets, shaken, allowed to drain over the frier for a minute, before putting it on the plate or in the bucket!. also ,when cooking, the thickest pieces, like the thighs,and breasts are loaded in to the hot oil first, to make sure they have time to cook through!. when putting the chicken in your flour breading mix, make sure that is damp enough to pick up the breadind, but not clumping up the breading or making it to thick!. when i fry, i mix up some egg batter, with just a pinch of salt pepper and a few drops of lemon juice concentrate dip my chicken pieces in, lift and let drain, before dredging the pieces in the flour mix!. if you haven't tried it!. use peanut oil for frying, it has a higher boiling point, crisps well and drains off well!. be sure no one has any peanut product allergies first,Www@FoodAQ@Com
Because KFC uses a special kind of pressure cooker!. It keeps the oil at the PERFECT temperature for frying without drying out the chicken!.
Normal "pressure cookers' that you buy for home cooking cook at 15 pounds of pressure!. That is not the right pressure but I am afraid I don't know what the right pressure is!.
DON"T TRY TO FRY IN YOUR REGULAR PRESSURE COOKER!Www@FoodAQ@Com
Normal "pressure cookers' that you buy for home cooking cook at 15 pounds of pressure!. That is not the right pressure but I am afraid I don't know what the right pressure is!.
DON"T TRY TO FRY IN YOUR REGULAR PRESSURE COOKER!Www@FoodAQ@Com
you have to cook it in a pressure fryer to get the coating just like theirs a presurized chicken fryer is the key to juicy chicken and a very crispy breading!.Www@FoodAQ@Com
Are you double coating it!?
FRIED CHICKEN (LIKE KFC)
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp!. Knorr chicken bouillon
1/2 tsp!. salt
1/2 tsp!. garlic powder (not salt)
1/4 tsp!. onion powder (not salt)
1/2 tsp!. paprika
1/3 tsp!. Bell Seasoning
1 tbsp!. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp!. soy sauce
2 tsp!. black pepper
1 tbsp!. Wondra flour
1/2 tsp!. monosodium glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely!. Read your manufacturer's instructions before frying in a pressure cooker!. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead!.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees!.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp!. Knorr chicken bouillon (save the other 1/2)!. Put the garlic cloves through a garlic press and add into the egg mixture!. Add half of the parsley and 1 tbsp!. Wondra flour!. Stir well!.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients!. Mix well with a fork!.
Put about 1/2 cup additional flour in a separate small bowl!. Use this to dip each chicken piece, prior to dipping in the milk and seasonings!.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture!.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first)!.
Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes!. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds!. Bring temperature up immediately and watch carefully (don't walk away!)!.
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions!. Remove the chicken pieces and place on layers of paper towels!. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried!. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough!. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would!.
Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added)!. Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly!. Remove when chicken is golden brown and drain on paper towels!.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken!. It will add an additional layer of flavor to the oil!
CRISPY FRIED CHICKEN
You have to start this 1 day ahead!.
4- 6 servings
1 1/2 cup flour
1/2 cup Italian salad dressing ( I like to use Zesty )
2 lb chicken parts
1 tsp baking powder
1 tsp paprika
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 cup buttermilk
In small bowl, combine 1/2 cup flour and Italian salad dressing to make a paste
Spread mixture all over chicken pieces
Cover and refrigerate overnight
1 1/2 hours before serving
Combine 1 cup flour, baking powder and seasonings
In another bowl put buttermilk
Dip pieces in buttermilk then in the seasonings
In 10 inch skillet over med heat in 1/2 inch of oil
Cook chicken pieces til brown on all sides
Turn once
Place a wire rack in a jelly roll pan and place chicken in single layers
Bake at 350 for 50 - 60 min until fork tenderWww@FoodAQ@Com
FRIED CHICKEN (LIKE KFC)
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp!. Knorr chicken bouillon
1/2 tsp!. salt
1/2 tsp!. garlic powder (not salt)
1/4 tsp!. onion powder (not salt)
1/2 tsp!. paprika
1/3 tsp!. Bell Seasoning
1 tbsp!. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp!. soy sauce
2 tsp!. black pepper
1 tbsp!. Wondra flour
1/2 tsp!. monosodium glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely!. Read your manufacturer's instructions before frying in a pressure cooker!. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead!.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees!.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp!. Knorr chicken bouillon (save the other 1/2)!. Put the garlic cloves through a garlic press and add into the egg mixture!. Add half of the parsley and 1 tbsp!. Wondra flour!. Stir well!.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients!. Mix well with a fork!.
Put about 1/2 cup additional flour in a separate small bowl!. Use this to dip each chicken piece, prior to dipping in the milk and seasonings!.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture!.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first)!.
Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes!. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds!. Bring temperature up immediately and watch carefully (don't walk away!)!.
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions!. Remove the chicken pieces and place on layers of paper towels!. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried!. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough!. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would!.
Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added)!. Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly!. Remove when chicken is golden brown and drain on paper towels!.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken!. It will add an additional layer of flavor to the oil!
CRISPY FRIED CHICKEN
You have to start this 1 day ahead!.
4- 6 servings
1 1/2 cup flour
1/2 cup Italian salad dressing ( I like to use Zesty )
2 lb chicken parts
1 tsp baking powder
1 tsp paprika
1/2 tsp sage
1/4 tsp salt
1/4 tsp pepper
1 cup buttermilk
In small bowl, combine 1/2 cup flour and Italian salad dressing to make a paste
Spread mixture all over chicken pieces
Cover and refrigerate overnight
1 1/2 hours before serving
Combine 1 cup flour, baking powder and seasonings
In another bowl put buttermilk
Dip pieces in buttermilk then in the seasonings
In 10 inch skillet over med heat in 1/2 inch of oil
Cook chicken pieces til brown on all sides
Turn once
Place a wire rack in a jelly roll pan and place chicken in single layers
Bake at 350 for 50 - 60 min until fork tenderWww@FoodAQ@Com