I would practice on boneless chicken tenders. There's very little chance of undercooking them, they're small and easily manageable, and you can work on the other stuff like controlling oil temperature and getting your crust right.
I've never made it in a pot, just in the restaurant where we had a deep fryer--did you use Alton's recipe?
I dunno, I'd probably rather practice with bone-in parts, because chicken tenders sound like just as much work. But maybe I'll practice frying other things, like tortilla chips or french fries. Part of the problem is that I barely have any experience frying, period.
Telling the truth, I didn't look at Alton's recipe although I know I should have, but I saw that show and was basing my fried chicken on it. The recipes I looked at gave tips about how the chicken and oil behave if the oil is the right temperature, but never actually said what the temperature should be. The funny thing is, my oil was not over 325 when I was cooking the chicken, but it seemed to be WAY too hot; I was getting a dark brown, almost black color within about 2 minutes. Maybe my thermometer isn't accurate?
Alton suggests seasoning first, then using unseasoned flour to add breading. That makes sense, my instincts will work if I do it that way.
Admittedly, things would be easier if all the pieces were the same type, and boneless is probably easier than with bone. Haven't tried karaage specifically, sounds good though.
Use boneless, skinless chicken breast. Cut it in thin (but large if you want) slices and put it in a container with vinager for at least an hour (or overnight). Salt slightly. Then pass it through beaten eggs and bread crumbs (mixed with persley). Deep fry. Let it rest on a plate with kitchen paper so that it will absorb the extra oil.
I do not use any other extra spices. It is relatively fast to do, and quite yummy. As for the kitchen mess, after the first time it will be smaller.
Comments 5
I've never made it in a pot, just in the restaurant where we had a deep fryer--did you use Alton's recipe?
Reply
Telling the truth, I didn't look at Alton's recipe although I know I should have, but I saw that show and was basing my fried chicken on it. The recipes I looked at gave tips about how the chicken and oil behave if the oil is the right temperature, but never actually said what the temperature should be. The funny thing is, my oil was not over 325 when I was cooking the chicken, but it seemed to be WAY too hot; I was getting a dark brown, almost black color within about 2 minutes. Maybe my thermometer isn't accurate?
Alton suggests seasoning first, then using unseasoned flour to add breading. That makes sense, my instincts will work if I do it that way.
Reply
Reply
Reply
Use boneless, skinless chicken breast. Cut it in thin (but large if you want) slices and put it in a container with vinager for at least an hour (or overnight). Salt slightly. Then pass it through beaten eggs and bread crumbs (mixed with persley). Deep fry. Let it rest on a plate with kitchen paper so that it will absorb the extra oil.
I do not use any other extra spices. It is relatively fast to do, and quite yummy. As for the kitchen mess, after the first time it will be smaller.
Reply
Leave a comment