how do i get that nice tight coating? Mine always ends up kinda loose and falls off easily.
You have to use restaurant quality flour
Describe your methods
Flour, eggwash, flour again
or flour, eggwash, breading, eggwash, breading
coat in eagg
coat in flour
into the smoking hot oil
ah. ill try that next time.
flour vs breading
They're both good
I like breading more because I can season the bread crumbs with all sorts of shit
...y..you can do the same with flour though?
I go flour -> egg -> breadcrumbs
Don't add so much chicken in the fryer so the pieces are crammed in there. After you get them in the hot oil don't touch them for about three or four minutes, then carefully rotate them around until they are done every couple of minutes
bread crumbs taste better than flour
HE SAID YOU HAVE TO USE RESTUARANT QUALITY FLOUR!!
fucking kids and their headphones these days.
salt amd spice the chicken and then add the flour, deep fry over medium heat for a while
simplest recipe is the best
do you let the chicken dry out?
if the outside dries up it binds better with the flour coating
Restaurant quality flour aka corn starch
>marinade chicken in lemon juice for an hour
>replace breadcrumbs with powdered parmesan
>bake for an hour at 275 degrees
>the only quality flour
I have that tshirt
Make sure to dry your chicken in paper towels for 30 minutes
In your breading, add a bit of corn meal and instant potatoes
Double bread and double fry
go to hell satan
>corn meal and instant potatoes
oh fuck that's genius
WOAH HOLD ON
I WAS WITH YOU UNTIL RIGHT JUST THEN
Are you dipping the fried chicken in the instant mashed potatoes? This is a technique I have never heard of.
Don't thank me, thank Chef John from FoodWishes.com
Not OP, but guy who suggested it to OP. Chef John does it all the time and he makes Gordon Ramsay look like a faggot cuck
Also does anyone else do this? If you let the chicken rest on the bottom of the pot for even a couple of minutes it could kinda burn the crust where it touches. If you put one of those round grates on the bottom the chicken will never touch.
Always makes it touch and a little to burnt for me to be honest
disgusting amerimutt frankenchicken
if you put a light coating of baking powder on the outside the night before and let it sit in the fridge it gets it very crispy
sorry its not fried horsemeat europoor