Breading And Frying Issues

Eric_19738

Wondering if you would do a course on this topic. I've had hit and miss results. My son likes chicken fried steak, sometimes the breading is soggy, other times not. Tried it in a lot of oil, a little oil, different oils yet I never get that super crisp KFC like texture that we all know and love. Some sources say start the oil real high so it drops to 350 others say target a temp of 320. To do flour>egg>breading or flour>wet>flour again etc etc....there just seems to be a lot of contradicting info on this topic. Thanks.

Find more posts tagged with

Everything Else

Comments

Brendan_Lee_56950

IMO 320 is way too low. I fry around 375 in almost all cases and with a lot of oil to stabilize the temp when adding food that will drop the temp.

Especially with something like chicken fried steak where the steak doesn't need to stay a particular doneness internally. I would fry hot and quick to get the best crust possible.

Cheryl_71360

Brendan is right, 375 is what I fry chicken and pork chops at. KFC uses pressure cookers to fry their chicken. For a crispy breading I make sure the meat is dry. I achieve this by placing it on a cookie sheet over a baking pan and leave it in the fridge for a few hours. I remove it and let it sit at room temp for an hour then dredge in seasoned flour, coat in egg wash, back in flour and let it sit for 20 minutes on a rack to allow the flour to absorb the moisture

. You can go back in the flour one more time before frying if you want a super crispy crust. Then into 375-390 peanut oil in a cast iron skillet. The oil should only come about half way up the chicken. Watch your temp and if it starts falling crank up the heat for a few minutes. Drain it on racks like in the picture. If you drain on paper towels your crust will get soggy and fall off. Hope this helps.

Jack_Mayer_85396

I'm still working on cooking the steak SV (don't really need a Maillard crust) and then breading and frying quickly. My goal is a CFS with a great crust and medium rare interior ...

Brendan_Lee_56950

An easier way I think would be to slightly freeze the steak, bread, and fry so that once the frying is done it's a beautiful med-rare to rare on the inside. Probably a lot less time consuming.

Jack_Mayer_85396

Thanks B!