playing with meat glue

david_111729

I dont think I posted this here yet. I toyed with the idea of attaching chicken skin to some cod and making crazy fried fish. It was okay! The skin added a nice crunch to the fish but the flavor didnt come through as much as Id hoped.

I made the fish because I already had a pot of oil going. In my opinion... as good as sous vide fried chicken is... it will never beat the real deal. I have been experimenting with different breading techniques.

If any of you know how to get the little crispy bits like Popeyes achieves please let us know!!! I am close but not quite there!

mendel_115066

Some people add a couple of Tbs of buttermilk marinade into the breading mixture and stir it around, thus creating little nuggets of 'dough' that crisp up when deep fried