Deep fried a chicken in my 2.5 gallon Electric Turkey fryer. Used 20% evercrisp ( man does that stuff work ) I wonder how many hours i can hold it at 140F 10% humidity? I guess this would be the ultimate test for the product. ( well, maybe 100% humidity would ) That said, i wanted to use some steam because ive had fried chicken get too dry at holding temps without steam. Anyone have any experience with holding fried chicken with a steam oven?
Incase anyone is wondering, I cut up a 4lb bird into 9 pieces ( breast into 3, 2 drums, 2 thighs, and 2 whole wings folded. Also bread and fry the gizzard, and heart ( chefs prize )
Update: An hour in @ 10% humidity it went from extra extra crispy to close to "Original" i cut off the steam and will hold at 140F No steam for 2 more hours. And take pics of the results.
