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Fried Chicken Thigh Sandwich

egan_quinn_152835

I am having some issues with dark spots on my fried chicken.

I love the texture of the breading and the flavor is great, but there are dark spots that I think are unsightly.

The contents are:

Corn Starch

AP flour

Wondra

Black Pepper

Salt

Smoked Paprika

Celery Salt

Cayenne

Garlic Powder

Any ideas?

Thanks,

Egan

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Comments

DiggingDogFarm_65362

Blood.

Brine to draw out the blood.

egan_quinn_152835

It has been brined in a 2% salt, buttermilk, and pickle juice solution for at least 12 hours and up to 2 days.

DiggingDogFarm_65362

Weird! Shouldn't be a big deal if the chickens were bled-out properly when dispatched.

fisher23

Alternatively, you can purchase boneless chicken thighs. The dark is myoglobin that comes out of the bone from young chicken. Chicken farming is bringing them to market so much younger than they used to that the bone is still soft enough to allow the marrow/myoglobin to leach out into the meat. Brining chicken with bones will help to reduce this effect. Brining boneless chicken will all but eliminate those unsightly and unappealing dark spots. Your contents are spot on, so I wouldn't change a thing there. Brine in some salted buttermilk or use CS equilibrium brine for reduced sodium and that should resolve your issue. Good luck and please let us know how it works out. Pictures are always appreciated.