Fried Chicken Sandwich

Lou_34544

Hey all,

I'm trying to make a chik-fil-a style brined and fried chicken sandwich at work. We have a commercial fryer, and was wondering if anyone could recommend a temperature that will cook the chicken adequately and all the way through.

At home, I can drop it in a dutch oven starting at a certain temperature and the temp drops because of the smaller amount of oil, but the commercial fryer holds it's temp and it's a new beast. We run it around 370 for fries we serve right now, but I don't know if that's a good temp to cook chicken.

Also, has anyone had success breading without a traditional flour-egg-flour/breadcrumb process? I tried "Food Labs" coating in flour straight from the buttermilk brine, and the end result was the coating kind of flaking off of the chicken and not adhering. Unsure if I did it wrong/chicken was too wet or if it's just not a wise way to do things

brian_martin2001

For the temperature, I'd say 350°F-375°F. As For the breading, what i do when i make fried foods with a breading is use am egg wash, drop it in the breading, then i let it rest for about 20 minutes. If I'm double breading, after that initial 20 minute wait, i just repeat: in the egg, in the breading, rest for 20 minutes. I did the rests allow the breading to absorb the egg wash, and it holds into the food better when dropped into the fryer. Good luck