I think the overall mixture make for a great crunchy texture, but I found the flavor to be a bit bland without the use of the dip. I believer a good friend chicken should not have to be dipped (or chicken strips in my case) I followed the recipe exactly (including the beer, I used my favorite Ice house) anyways, I used Granulated Garlic instead of Garlic salt and after I tested my first piece I decided it needed more flavor.
In the batter I put 2 table spoons of All Season Salt and 1 table spoons of Celery Salt and WOW! Anyways, I wanted to leave my .02 cents because this recipe really is very good and worth it.
Heated the deep frier to 360 degrees and fried the legs 10 minutes and the thighs 15. 11/12/2011 I tried this recipe after reading the reviews, so I also doubled the spices, except for the black pepper.
I also added a dash of Tabasco to the wet ingredients. To boost the flavor of the chicken, I marinated it in buttermilk with garlic salt, poultry seasoning, and a dash of Tabasco.
Chicken was flavorful and moist and the coating was crispy and delicious. I added seasoned salt instead of regular salt added an extra tsp paprika and a tsp of chili powder 1/4 tsp cumin and I also used shortening to fry the chicken instead of vegetable oil.
The spices were a little more salty than I like but it was still a great tasting treat. Next time I will use plain garlic instead of garlic salt and maybe try some crushed red pepper or chili powder to bump up the spice.
08/09/2010 We found the chicken to be very bland and definitely needed more salt. The dredging process worked very well for a crispy crunch, but I would say add salt to the flour mixture, perhaps a tablespoon for bigger flavor.
Okay, we know we shouldn’t be eating fried food all the time, but sometimes it’s the only thing that will satisfy a craving. It’s the crunchiest batter that I know how to make,” said Michael Simon as he demoed his Crispy Chicken Breast with Spicy Honey on the Food Network Kitchen app.
Even cake four will cook up crunchier than all-purpose flour because it doesn’t have a high gluten level. Michael blends together cornstarch, baking powder and salt and uses it to coat his chicken before it goes in the wet batter.
“Vodka evaporates faster than any other liquid leaving you with that incredible shell-like crust,” says Michael. As I always say… I’m going to give you the technique and then after that you customize it to make them your own.” Watch the full class for his Crispy Chicken Breast with Spicy Honey for more tips and check out the schedule on the app to see when you can watch Michael live and ask him your questions.
Egg, ground black pepper, oil, all-purpose flour, milk, paprika and 4 more This southern fried chicken batter requires the pieces to be quickly brined and then dipped into a seasoned batter for a crispy southern-style crust.
Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a large plastic bag. Lower the heat to medium-low and give the chicken another half hour or until well cooked.
Garnish with water and cursing, then serve directly! Funny enough, I was chopping cilantro and went to clean it off (bad habit of touching the blade) and felt my finger touch the blade but didn't see blood.
Then I look a little closer and notice that it chopped off the tiniest sliver of skin that it didn't even cause it to bleed or make me feel anything. But the first time I put hot sauce on scrambled eggs in the morning, it just woke me up to the joys of cooking.
6 years ago I was the kinda guy who was looking on Amazon for a breakfast sandwich maker and now I have homemade brioche buns. All because one day I decided to try hot sauce on my boring ass scrambled eggs.
Now I got the breakfast meal down, I fear no hangover for I have bacon and eggs in the fridge. I remember reading that lobster used to be something that only the poorest of the poor ate.
Even with the example of the marrow bones that I made, I got a whole femur for $10 at the market and it's enough for two dinners for us, plus an enormous amount of homemade broth. Even though the bones are so cheap, I can't find them anywhere except at specialty butcher shops.
Yet I've seen roasted marrow bones as appetizers at expensive restaurants for $20+. I was getting tired of eating eggs the way I normally do (fried over easy) so I decided to be a bit ambitious this morning and try poaching, I thought I was going to be difficult because I heard all the horror stories about it but it was actually very easy.
They were sharp enough, they cut the food and did what needed to be done. I was gifted a new chef’s knife over Christmas and using it for the first time felt like what getting glasses for the first time felt like. Today I will share how to make Korean Fried Chicken in 15 minutes.
If you want to use a Korean brand, I suggest one from ‘Bessel()’. You need to make cuts in the chicken and double fry them.
Thus, if you want to make it easy and simple, I strongly recommend you to use boneless chicken. Second, you need a chicken powder mix.
Cut the chicken about 600 grams into easy-to-eat sizes and put them in a bowl. Add 1 teaspoon of salt, some black pepper and 1/2 tablespoon of minced garlic to season.
Put 1 teaspoon of vinegar to get rid of unpleasant smell of chicken. For your information, I added 1.5 cups of powder and cold water.
If you are looking for the typical Korean fried chicken, 1 to 1 ratio will be perfect. Pour some frying powder evenly like this and put the chicken on top of it.
Many people struggle to find when is the best time to put the chicken in. Let’s take off a piece of batter and put it into the oil.