Expert: Chef Mike - 3/27/2005

Question
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Followup To
Question -
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Followup To
Question -
Would you please tell me how to make deep fry thick crispy crunchy fried chicken just like the one we buy at chain restaurant with out using eggs and with out too much grease on it, And what is the best flour I should use, And all the tips you think I need to make perfect fried chicken.
I thank you in advance
Kamees
Answer -
hello kamees

to make a crispy crust without eggs, use buttermilk mixed with a bit hot sauce, black pepper, granulated garlic, and salt. Soak your rinsed chicken pieces in this mixture for at least 30 minutes at room temperature or for a few hours under refrigeration.

All Purpose is ok, or you can mix all purpose with cake flour for a lighter texture. Also, I personally like to blend in a small amount of corn flour. Just don't use bread flour, the gluten content is too high for light & crispy chicken.

Season your flour with a little more salt, black pepper, and some paprika. Add soaked chicken pieces a couple at a time to this flour mixture inside of a paper shopping bag. Shake thoroghly. Remove chicken, shake off excess breading.

Deep fry (do not pan fry. It tastes great, but will be heavy on the grease) at @310-320 degrees for 12-15 minutes. Small pieces will be done first.(wings, then drumsticks). Next the breast will be done, then finally the thighs. Dark meat takes longer to cook.

To have every piece perfectly cooked, take out the pieces in this order as they are done. Make sure internal temperatue is 165 degrees. Remove and drain on paper towels, or preferably in a slotted pan(such as a cake cooling rack).

Enjoy !!
Chef Mike
www.touchef.com

Thank you very much Chef Mike your answer was perfect, I do have one more question if you don't mind, Which one is better to use a pressure deep fryer or regular deep fryer and what is the differant between both of them?
Thank you again
Kamees

Answer -
Hi Kamees,
First make sure you do not confuse a pressure cooker with a pressure fryer. A true pressure fryer is quite expensive. They do make excellent chicken, however.

Many commercial chicken restaurants use them for several reasons. More consistent quality, slightly faster cook times, less grease usage, and the safety of an enclosed unit.

Cheap pressure fryers or frying in a pressure cooker can be very dangerous.

Hope this helps !!
Chef Mike
www.touchef.com
Thanks alot Chef Mike, Your advice was wonderfull and your information were big help, I stil have some other questions, see, I love to cook and I like the most fried chicken and the other stuff come with it, Which make me hungry to try to make all the good stuff home, I was thinking of buying a pressure cooker but new I have changed my mind about it taking your advice in account.
Chef Mike How about making fluffy nice biscuit, mashed potatoes and gravy and creamy cole slow, Can you guide me to make perfect ones and what is the best oil to use for frying chicken? I am sorry if I ask you so many questions but you seem a nice person.
I realy do appreciate your help.
Khamees  

Answer
well, that's a lot of ground to cover.

How about this:

For the oil, PEANUT is best. Canola is next best.

For biscuits the trick is the same for either drop style or cut out biscuits. You can use your own scratch recipe or a commercial mix. Either way, use buttermilk and the dough needs to be a bit sticky. Flour your hands and any utensils well so the dough does not stick to everything. Make sure biscuits touch each other in pan to rise better. Always drizzle some butter on top before baking, and again after if you like.

For mash potatoes, try using sour cream instead of milk.

For cole slaw, use a touch of pineapple juice in your dressing for a nice kick.

Whatever you do, don't use can gravy. Use beef boullion or base, cook with some onion, garlic and black pepper. Thicken with a light roux.

chef Mike