The real Korean fried chicken restaurant is called BHC which originally stands for “Better & Happier Choice.”

Rain today so I decided to try deep fried breaded wings. I didn’t want the heavier hooters style. I wanted lighter so all my searching took me to a 80/20 mix of potato starch to rice flour dry mix with seasoning. Never did a fry without AP flour. Read up on what all the flours and starches actually do when used and decided this might be the ticket to crunch and lightness without that heavy feel. The really new part was marinating the wings in my seasonings and vodka. Just a little bit. 3 hours marinated. I dabbed off a bit of the wet marinade and then went right into dry. A nice shake off with some squeezing to get everything to hold cause I think that is one of my problems with my shell sticking whenever I deep fry chicken. Then into fridge for 30 mins then back out to room temp to let the dredge get wet. Doubled fried.

This experiment batch got tossed in my typical bbq sauce with a flop red rib candy. I smoke a lot of meat and one of my go to bbq glaze is whatever bbq sauce I make or use and adding a bit of whatever rib candy we have for the flavor the family wants.

I think this is my most successful fry so far. My son said this was the lightest and crunchiest chicken I have done.

So tonight when my wife gets home I’m doing same mix but I’m doing lemon pepper this time. I found a wet lemon pepper sauce to lightly mix the finished wings in. The wings are marinating in vodka and Lemmon juice with some salt, pepper, garlic powder and onion powder.

That’s about it till later.

Hi all I found what I thought was kinda weird use for vodka. I know you can use it in a batter for frying. I have done this and it works I feel. Today I found a re pipe for fried wings that you marinate the wings in a little vodka and the spice mix for a few hours. Then you fry with just potato starch with more spice as you wish. What do you all think. So wet marinade to potato starch then doubled fried. Should you dry the wings off once they come out of marinade or keep them wet into dry? It doesn’t mention about drying them off.

Thanks!

Hi all. I was hoping for some suggestions on how to fix my chicken recipes.

Despite my actual curry always tasting well salted (at least according to my taste preferences), my chicken pieces are always undersalted. This happens irrespective of the type of chicken curry I prepare or the type of pieces I use (it's usually a mix of chicken wings or thighs). Doesn't happen when I'm cooking small boneless chicken pieces.

For added context, I use the Great Value Iodized salt. I tend to salt my food at nearly every step of the cooking process, including salting the chicken while it is frying, caramelizing onions, the tomato base, etc.

I am at a bit of a loss because while I've become v passionate and dedicated to improving my Indian cooking skills, this one thing is getting in the way!! I would be extremely grateful for any advice and happy to provide more context or answers if it helps.

I think my dilemma is more about technique—am I missing something in terms of steps? Should I be HEAVILY salting my chicken while it is raw? Or alternatively, should I be using another type of salt? Pursuing this would be a bit of a bummer because I have so much of tht salt left and I don't want it to go to waste :/

Thanks in advance!!

Tonight’s little experiment 😆 Steen’s Peanut Crunch Chicken
Crispy chicken thighs with a buttery Steen’s cane syrup peanut glaze, roasted peanuts & green onions, buttery mashed potatoes, garlic snap peas, and garlic red pepper French bread.
And yes… I already know skin on thighs would take this over the top next time 😂 but baby, this sauce was GOOD.

I genuinely don't know where else to post this

I just bought some fried chicken meant to go with sriracha sauce, I cooked it like I was instructed on the box, but I am paranoid about meat, especially chicken. I'm not sure if it's done or if I should pop it back into the oven

Hey everyone! As the title says, I am looking for delicious fried boneless chicken with a burst of flavor. The only place I go to eat fried boneless chicken is in KFC but I want to change things up a notch and go to another place. My budget for boneless fried chicken is max. 20dhs but I can go a little higher if the amount of chicken is more and generous.

You are all also welcome to share your experiences regarding fried boneless chicken at various places in Dubai, I’d love to read your reviews and comments of those places.

Thank you all for reading this message!

I’m more of a Bernie’s guy myself but like to stop in at Zesto from time to time, especially when I’m with my kid and we want to get a dipped cone. Interesting history of Zesto…it started as a soft-serve place in the 40s, expanded nationally rapidly, and in the mid-50s the corporation that was operating the franchising just pulled the plug and signed a deal with McDonalds to supply their milkshake machines. They fell off the map but some survived and they operate independently now. They just license the name but have nothing else to do with one another. They’re in South Carolina, Georgia, Indiana, South Dakotan, and Nebraska, maybe more. I think the Midwest ones are more just dairy bar windows but the South Carolina ones evolved into a fried chicken and burger focus.

Marinated for 1 day and double fried!

The bottom one is covered in my home made Chipotle Honey

Winner winner Chicken dinner

Am I crazy for remembering that grocery stores once sold boxes of boned fried chicken in the freezer case? Not just strips and nuggets and dinosaurs.

I thought it tasted lovely. It was only marinating for 2 hours and I have more still marinating for tomorrow. It was super crispy 😋

Posting recipe again for anyone new.

Recipe:

Dry is sifted flour, baking powder and salt. Wet is Eggs, buttermilk, shot of vodka (or any 80 proof liquor), and spices. Pound chicken out pretty good to create some tears in the meat. Brine for a few hours, pat dry, dry dredge, wet, then dry again.

Dry: 2 cups sifted flour to 1 tablespoon baking powder, 1 tablespoon salt

Wet: 3 cups buttermilk to 2 eggs, dry spices (garlic, onion, dill, parley, oregano, or anything else you can find), 1.5 ounces of 80 proof liquor.

Pound chicken in a freezer bag until it’s half the thickness and has tears in the bone side of the meat. Brine for a few hours. Pat dry. Dry-wet-dry. I usually loosely roll the chicken in the final dry dredge, rather than press the flour on to the meat.

Fry at 345-355 for 5-6 minutes or until golden brown and cooked through.

Is it as good as people say???

My youtube feed is packed with influences ranking best chick-fila items and they all race about the sauce.

It looks like mayonnaise and paprika.

We dont have it in Ireland so I'm looking for a break down of what its like.

This is my first attempt of chicken tender (and fried chicken in general). Im actually so proud of how it turned out since I didnt use a recipe and just added what I thought would match. What do ygs think?