Food

Out of context: Reply #1611

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  • Nairn3

    Kid asked for fried chicken today, and I think that this is probably the best general recipe guideline. Except, double-up [at least] the spices, add a smidge of MSG and celery salt into the final layer, add three tablespoons of potato/corn starch into the flour section.

    https://www.onceuponachef.com/re…

    I'm done with the whole double-fry for crunch shit, which risks over-cooking everything - single fry and cook 'til the chicken's just done, just a finger beyond pink in the middle and juicy AF.

    Nairn 3Permalink
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    • Oh, add in a few tbs of picklejuice to the buttermilk marinade. Bonus points for getting your kid to try that before it hits the chicken. The look of disgust!Nairn
    • Gotta serve immediately though. That's where this method fails a bit, crunch-wise. Can't sit around.Nairn
    • Oh, and fuck Canola/Rapeseed oil.
      Shit's loathsome.
      Sunflower oil, oil the way.      Nairn
    • Dunno why so many recipes recommend that shit.Nairn
    • That's my biggest problem frying / cooking like this: I have other shit I want to serve w/it and my fried stuff gets fucked (softens / gets mushy).PonyBoy
    • +1 for saving / using the pickle juice!
      "I flick that on my sandwiches fo' flava"
      —Hannibal Buress      PonyBoy
    • Nairn, is hyping rapeseed oil because it's seen as a sustainable/local choice? I dunno but the yellow fields are on the things I miss about Blighty list.MrT
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