Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

eugenep

eugenep

19 minutes ago, FeChef said:

Ask it how to get squiggley crevasses in fried chicken. I been searching google for years trying to figure it out.

 

 

 

 

 

 

 

ME: "how to get squiggly crevasses in fried chicken?" 
 
ChatGPT: ask yo momma. 
 
 
 
 
 
 
I'm just kidding..lol. Here is what ChatGPT said in response. I think it's pretty good. 
 

The "squiggly crevasses" you're referring to in fried chicken are often seen in crispy, crunchy skin and are the result of properly frying the chicken to achieve a well-textured exterior. Here are some steps you can follow to achieve this texture:

  1. Brine the chicken: Soaking the chicken in a saltwater solution for several hours before frying can help to tenderize the meat and create a crispy skin.

  2. Dry the chicken thoroughly: Pat the chicken dry with paper towels to remove any excess moisture before frying. This will help the skin to crisp up and create those desirable crevasses.

  3. Use the right cooking oil: Use an oil with a high smoke point, such as peanut or vegetable oil, for frying.

  4. Fry at the right temperature: Maintain the oil temperature between 350°F and 375°F to ensure even cooking and to avoid burning the skin.

  5. Fry for the right amount of time: Fry the chicken for approximately 12 to 15 minutes, depending on the size and thickness of the pieces, until they are fully cooked and the skin is crispy and golden brown.

By following these steps, you can achieve those squiggly crevasses in your fried chicken and enjoy a delicious, crunchy exterior.

eugenep

eugenep

17 minutes ago, FeChef said:

Ask it how to get squiggley crevasses in fried chicken. I been searching google for years trying to figure it out.

 

 

 

 

 

 

 

ME: "how to get squiggly crevasses in fried chicken?" 
 
ChatGPT: ask yo momma. 
I'm just kidding..lol. Here is what ChatGPT said in response. I think it's pretty good. 
 

The "squiggly crevasses" you're referring to in fried chicken are often seen in crispy, crunchy skin and are the result of properly frying the chicken to achieve a well-textured exterior. Here are some steps you can follow to achieve this texture:

  1. Brine the chicken: Soaking the chicken in a saltwater solution for several hours before frying can help to tenderize the meat and create a crispy skin.

  2. Dry the chicken thoroughly: Pat the chicken dry with paper towels to remove any excess moisture before frying. This will help the skin to crisp up and create those desirable crevasses.

  3. Use the right cooking oil: Use an oil with a high smoke point, such as peanut or vegetable oil, for frying.

  4. Fry at the right temperature: Maintain the oil temperature between 350°F and 375°F to ensure even cooking and to avoid burning the skin.

  5. Fry for the right amount of time: Fry the chicken for approximately 12 to 15 minutes, depending on the size and thickness of the pieces, until they are fully cooked and the skin is crispy and golden brown.

By following these steps, you can achieve those squiggly crevasses in your fried chicken and enjoy a delicious, crunchy exterior.

×
×
  • Create New...