Fried Chicken Time!

So, I didn't screw it up! Actually turned out amazing. Served with Pomme Purée, Broccolli, Chicken Gravy, Smoky Teriyaki Glaze & Nasturtium.

Went a bit heavier on the Paprika, added some chilli flakes, garlic & onion powder, subbed buttermilk for 3-to-1 yogurt & milk mixture and fried a little longer for a darker colour. Best part of it all: plenty of free time and no effort whatsoever for a delicious result!

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Comments

Matthew_Snyder_68770

Pics or it didn't happen.

Afonso_Tito_de_Morais_164825

I dunno why but it didn't upload, goddamn it!

Afonso_Tito_de_Morais_164825

And btw first time sous-viding chicken, only did thighs and legs for 3h and I thought they were undercooked until I digged in. Why do the bones stay "bloody" while the meat is absolutely cooked thru and juicy? Myoglobin (is it myoglobin in chicken?) doesn't change colour even at 68C?

Matthew_Snyder_68770

http://www.hi-tm.com/Documents/Bloody-chik.html

Jack_Mayer_85396

Very interesting. Thanks for the link.

Afonso_Tito_de_Morais_164825

Very interesting indeed, had no clue this was the reason.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

beautiful and i bet tasty..

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I have been experiencing this recently, thank god it was for my wife and me. I knew how the chicken was cooked so i wasn't worried but, am hesitant to cook it for guests. The problem is you don't know when it will occur and its scary for guests.

Matthew_Snyder_68770

The first time I did SV wings/drumettes (finished on the grill for char) for a party, almost every single guest came up to me after one bite and asked if they could put the chicken on the grill for a bit longer. No level of explanation of time and temperature can overcome three dots of 'blood' or pink meat near the bone. Not with chicken. I think that was the only time I've done SV chicken for guests.

Afonso_Tito_de_Morais_164825

Yea people are afraid of bloody chicken (and they kinda should be), no amount of explaining it's okay will make people trust it..

fisher23

I was told by a butcher that it has to do with way that chicken is being raised. They are bred to get to market size so much quicker nowadays that the vessels in the dark meat are larger and infusion more myoglobin into the meat.

I am a professional BBQ judge and we are seeing this more and more in chicken that has been cooked to a minimum temperature of 165° F. I am not a food scientist so I turn it over to those of you who can explain the science behind it.