Quote:
Originally Posted by TheLegacy
So here's a list of some commonly used fried chicken coating ingredients you could try:
Allspice - similar to nutmeg, but with a more aromatic, fruity flavour.
Onion powder - gives the fried chicken a more savoury flavour.
Thyme - Paired with allspice, white pepper and chilli, thyme gives the fried chicken a Caribbean Jerk flavour.
Or you could go off book and add seasonings from other cuisines to give your chicken a twist.
Sumac - this Middle Eastern staple spice would work well for a fresh, citrus tang.
Curry powder - Curried fried chicken sounds so wrong it has to be right! Other Indian spices like asafoetida, methi or cumin would work beautifully too.
Katsu curry sauce flavourings - cut out the middleman and create a Japanese-inspired Katsu chicken coating without the need for the katsu sauce.
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I used chili oil mixed with canola oil, 180-190 degrees, no smoke!
Coatings I tried mixing it up a bunch, I experimented with buttermilk and maple syrup marinade overnight. Chicken soaked it up great!
For coatings I used 50/50 flour and corn starch, onion powder, salt, pepper, a pinch of brown sugar, turmeric, garlic powder, thyme, paprika.
Fried the chicken twice with a 10 minute rest to re-soggify the bread in between... then when it was all done it was the crispiest fucking chicken on the outside and SO JUICY inside... it was fucking incredible. There was complete silence in the house as both offpsring and breeding partner were in a fried chicken paradise and the first thing said was "is there more?"
But how do you get the big puffy breading like in the original video? I can't find any videos on YouTube showing how to get those gigantic pieces of breaded chicken.