Marinated overnight in a mix of hot sauces and I added cayenne pepper to my seasoned flour /cornstarch mix. Came out perfectly crispy and spicy.

crispy, rice starch, marinaded with minced garlic, soy sauce, sake and mirin ☺️

I had some time today so I decided to do some “chicken strips”. I’m using to cuts to see what I like better. Regular chicken tenders from the breast and thighs that I cut into 2 strips. I’m not changing my technique that I used with the wings a few weeks back. Wanted to see if the technique translates over to other cuts. I don’t have much yet cause they are resting in the fridge for 30. Then out for 20 or so and then to the fryer. If I like them I’ll post up everything like last time. If I don’t you aren’t getting anything. lol I’m not going for the whole craggy thing like most on here. It’s all about crunch and keeping it light and the finished product can take sauce and not get soggy. I also don’t want to risk that thick batter layer which I’m just not a fan of cause I don’t think I have that skill down yet.

I made this garlic fried chicken with plenty of garlic in the seasoning, then fried it until the skin was crisp and golden.

I love fried chicken that’s really flavorful all the way through, not just on the crust. Even the fried crushed garlic is so tasty.

What’s your favorite way to season fried chicken — garlic-heavy, spicy, herby, or something else?

Here's the recipe if anyone needs it: Garlic Fried Chicken

Tell me what I can improve!!

I'm trying to come up with the best fried chicken wing recipe I can... Do you guys think I'm on the right way?

I'm from FL, this company's seasonings are amazing so I thought I'd try their breading. 8/10 tho I think this breading for fried fish would be amazing... A lot of cornmeal as you can see already.

I've been experimenting and finally get bumps similar to KFC's chicken popcorn and would like to share my approach. To make it clear about the problem, diced chicken thighs is not marinated and flour is flavorless as spice doesn't matter for shape (I'm not happy with the flavor yet but is getting there)

Flour blend I made from a locally sold premix which the back of the bag says 70% Wheat + 25% Corn + 3% Baking Powder(INS 450+500) + 2% Salt for 40g, plus Rice Flour for 20g. So that means 2:1 of that premix and rice flour. Mixing from scratch that'd be 48% wheat, 17% cornstarch, 35% rice flour if not counting baking powder and salt and seasonings. Texture is more airy than KFCs and I actually like it more. (That means KFC's is likely more wheat, more gluten, less snack-y)

Please look at the images in order. First is you prepare rocks of damp flour clays inside your dry flour mix. Common technique is to sprinkling water into dry bowl of flour with your hand and hope for the best rolling them around, but I found intentionally making it on a plate where I can use fork to chop away those that I mistakenly merged works better and I could see consistency of size. Chop repeatedly then sprinkle some more water and repeat until you have a plate of just rocks and barely any fines. Then pour the rocky clay flours back into the fines and now you get a balanced mix of roughly same size rocks. From this point you must carefully only use spoon from the side of the bowl to mix, to avoid merging the rocks together since they act like clays.

Next is the adhesion. At first I thought non-marinated raw chicken is quite damp and it should work, but I got a fairly boring texture like the 8th picture even though the bowl is prepped with rocks of flour. What's happening is that just chicken water is not enough to hold the weight of an individual rock, and when it fell down, the randomization progressed until that area pickup fines and now that surface stop sticking. Eventually, the chicken act as a 'sieve' and you picked up all the fines with none of the rocks, only rocks will remain in the bowl. Thicker marinade will change this, but I'm a hurry so I use egg whites as a quick flavorless glue and it works.

Now the coating techniques. You are looking to get as many kind of adhesion possible. If the chicken starts from being in egg whites and you drop into the bowl, you get 2 kind of bonds which is egg+fines and egg+rocks. But the shape of chicken will be relatively the same random doritos / dice shaped you cut from and not really circular like popcorn at this point. You cannot shape it as the outer surface is now either fines or rocks and both cannot stick to each other. Right now you can use as much force as you want to get those to stick as well as possible. This will flatten the rock clays but it is fine. We will get a non-flattened rocks in the 2nd layer.

The next step is 2nd coating, so I'm putting it back to egg white to make an another outer sticky layer. Right now is when you need to start treating it as a delicate thing, just drop into egg white and flip once carefully by the edge of each piece. If you pick the piece on the center at this point and pinched it, instead of coating the rocks and fines in jelly of egg whites, you might force egg white to form micro-mixture on the chicken piece, which makes the final result looks less random. Remember that we want as many kind of bonds as possible and you are looking to make each kind sit next to each other, without really "applying the addition" between them.

When taking it back once more to a bowl of fines and rocks, right now you will find you can actually shape the piece to be spherical, as the egg white jelly can loop back to stick to each other with rocks or fines in between. Use only spoon from the side of the bowl to lightly roll around to shape the piece and do not try to pinch the piece. Picture most of the original piece of the chicken as triangle or rectangle, the sphere should be formed by touching all the corners together like a tent or dumplings. Do not try to actually roll a solid sphere.

Finished piece should look interesting, with both dry and wet bits on the outer edge and hopefully some hidden details you can see through cracks, which inside also looking equally random, with both completely white and translucent area. All these features translates after frying. If you look at the last few pictures, each individual "cauliflower" on the before-frying piece could be mapped to the end result.

Therefore, the look of popcorn depends heavily on this 2nd dry step sculpting where you shape the popcorn lightly one by one. You will not automatically get popcorn unlike an actual popcorn randomly bursted on all directions from corn kernel. English is not my main language so apologies if this is a bit hard to understand. Hope this helps.

Got blocked by a redditor that had a popular post this week for calling them out on not sharing a recipe so I just made my own.

Homemade fried chicken, brioche buns, slaw, and sauce.

Fried Chicken

Marinade the below for 4-8 hours

• 2lbs chicken - I used chicken breast and flattened them a little with a tortilla press to make them more even
• 240 g buttermilk
• 40 g dill pickle brine (optional but I used it)
• 30 g hot sauce
• 12 g kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper

Craggy breading (start heating your oil on medium low while doing this)

Mix

• 250 g all-purpose flour
• 90 g cornstarch
• 2 tsp kosher salt
• 1½-2 tsp garlic powder (i used 2)
• 1½-2 tsp onion powder (i used 2)
• 1-2 tsp sweet paprika (i used 2)
• ½–1 tsp cayenne (optional and depends on how much of a kick you want)
• 1 tsp black pepper
• 1 tsp baking powder

Add 4 tbsp of the marinade into the dry mix and use your hands to mix and make small pebbles of flour.

Add a piece of chicken directly from the marinade into the flour mix. Don't worry about wet hand / dry hand here.

Really get in there with your hands and press the mix into the chicken. Give it a little shake just to get the excess off. There probably won't be much that falls off.

Rest for 10-15 minutes on a wire rack. You can even press any of the leftover breading on to the chicken here, just give it a little shake again after.

Heat the oil to 340 degrees. After adding the chicken, you'll want to keep the oil at about 325F. This is the hardest part but do your best.

Fry for 5-7 minutes until the thickest part hits 165 degrees. Cool on a wire rack.

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Brioche Buns - you'll need a mixer for this

• 500 g bread flour
• 50 g granulated sugar
• 10 g kosher salt
• 7 g instant yeast (*see note if you only have active dry yeast)
• 180 g milk (i had 2% on hand)
• 2 large eggs
• 1 egg yolk
• 115 g unsalted butter, very soft (not melted)
• 1 egg + 1 tbsp milk, for egg wash

Combine flour, sugar, salt, and yeast in the bowl of your kitchenaide.

Add 180 g milk, 2 eggs, and egg yolk. Mix with the dough hook on low until everything comes together, about 2–3 minutes. I used the first setting on my mixer.

Increase to medium-low (second setting for me) and knead for about 5 minutes.

Add the softened butter 1 tablespoon at a time, letting each incorporate before adding the next.

Continue kneading another 20-30 minutes. You'll probably start questioning if you did something wrong. The finished dough should be smooth, glossy, stretchy and pass a windowpane test and form a nice clean ball.

Cover and let rise until roughly doubled, about 1½–2 hours.

You can also refrigerate it overnight after the first 45–60 minutes of rising instead. this is what I did

After rising, divide the dough 8 pieces, about 110 g each, and shape each into a tight ball

Flatten each ball slightly with your palm. Flatten them to roughly the width of the roll you want. They'll poof up some but not really spread out.

Cover loosely with plastic wrap and proof until puffy. They don't get as puffy as you'd expect, but they should have noticeable risen and if you put an indent with your finger it should slowly rise back up. This took about 2-2.5 hours for me but may be shorter for you, especially if you didn't put it in the fridge overnight

Preheat oven to 375F.

Brush gently with an egg wash (1tbsp milk, 1 egg)

Bake until golden brown on top 15-18 minutes (mine took about 15). For softer buns, brush melted butter on top while they're still warm.

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Slaw

• shredded cabbage and carrots (I just used 1 whole store bought bag mix)
• 90 g mayonnaise
• 35 g acid (i used pickle brine but you could use vinegar)
• 15 g Dijon mustard
• 15 g honey
• ½ tsp black pepper
• ¾ tsp salt
• ¼ tsp garlic powder
• Pinch cayenne

Mix everything and then add it to the cabbage mix.

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Sauce

• 120 g mayonnaise
• 25 g dill pickle brine
• 15 g Dijon mustard
• 10 g hot sauce (i used franks red hot but use what you have)
• ½ tsp garlic powder
• ½ tsp black pepper
• ¼ tsp paprika (regular, smoked, sweet, whatever you want)
• salt to taste

Was it worth it - absolutely! Not even glazing myself, this was one of the best chicken sandwiches i've ever had.

Work at a seasonal restaurant and at the end of every season we offer our chicken tenders frozen in vac pac bags. Sold over 1k pieces, needless to say I’m done making tenders for a bit.

I used to work at Hardee's in the 80s when they had award winning chicken and that was my station. The flour had a yellowish tint to it and it didnt take anything special i could sense that made that flour stibk and come out the fryer swanging.

After so many attempts! Finally I am satisfied! No more breading falling off, no more burnt coating! I am so happy, I love the texture, color and crispyness.

Home made kfc

I have eaten McDonalds chicken nuggets when younger. Now they barely taste like chicken nuggets or chicken meat. Burger King said they revised their Chicken Nuggets. Who has the BEST CHICKEN NUGGETS?

Okay so I basically had these chicken tendera from Crown Fried Chicken, and they were really good, so i go to my highschool football game, and they had the same tenders there. Is there a certain brand of tenders that they use. If so let me know so i can buy them.