That does look nice. I wish I'd checked this thread out before I fried a dozen thighs this morning.
(No pics, they're ugly)
Thanks Dakki, I think your food images have improved greatly. I've been watching the shutter bug thread.
Hi Emily, the slurry should have the consistency of crepe batter or thin pancake batter.
The chicken is dipped in the mix and rolled in the flour gingerly to coat and straight in to the oil. If your first batch doesn't look right, adjust the batter either way (add flour or water). Let me know how it works:)
That was almost three years ago when I was obsessing over Popeyes chicken. That was easy compared with trying to make fried chix like KFC's.
After watching Bobby Flay's fried chicken Throw Down episode (in which he failed miserably), I've been making his challenger's recipe.
The guy emphasized that his chicken was simply washed and seasoned with lots of salt, pepper, a secret seasoning and left to marinate for a short while. He then rolled the chicken in plain flour and into the hot oil it went.
Now this is what I've always done sort of. Except my chicken always lost all of it's breading (flour) in the oil. To remedy that I resorted to coating the chix with flour as before and then leaving them sit around for a while before frying. That wasn't the answer either. The flour stuck to the chicken but fried into a hard, tooth breaking shell. I got a chance to watch the episode again.
Turns out the emphasis was on thoroughly mixing the chicken pieces in lots
of flour for a long time
So, season chicken with lots of salt and anything else you want, the only liquid is residual water from washing. I used salt pepper and lawry's (this is not about seasoning) and leave them alone at room temperature for ~ an hour.
Added about three cups of flour in a 15" bowl, I used both hand to thoroughly roll five pieces of chicken for a minute and left them in the bowl.
While the oil heated to 380*F, I mixed the chicken one more time.
I place the 5 pieces in the oil, and while they are frying I coat the next 5 the same way.
I don't try to chase the oil temperature. Find one stove setting that lets you drop a certain number of chicken pieces into a given volume of oil in a certain pot at ~ 380*F after which the oil will drop to about 315*F and then reach about 360*F in about 22 minutes, just enough time to fry chicken. Simple;)
Edited by ChefCrash, 19 September 2010 - 10:22 PM.