Fried Chicken Sandwich Breading

Hey all,

I'm curious as to your opinions on the best chicken dredge. I am currently brining mine at 2% salt with buttermilk and water and a touch of pickle juice, then cooking at 160 in a water bath. To order, i dip in buttermilk and egg then dredge. (1 tub (very technical term) AP, 1 tub wondra, and 1.3 tubs corn starch seasoned heavily with salt, pepper, paprika, onion powder, garlic powder, tomato powder, cayenne, etc.) it turns out that it's a fine but I'm looking for better than that.

I'm hoping you can help me out. If you are ever in Chicago, Lunch is on me.

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Comments

lockgavin

I usually add baking powder to the mix too. I also add some liquid (buttermilk or hot sauce/bbq sauce) to the dry ingredients so it resembles course sand. I've always found it gives more texture and makes it craggily.

matthewmicahhall

Is there anything specific about your current result that you would like to improve (texture, flavor, adhesion, etc.)?

wolfiegirl

Better how? As Matthew asked, what are you trying to improve upon?

Melissa_36808

This is my go to fried chicken recipe if you are interested; it includes sous vide steps. http://www.inuyaki.com/archives/84

fisher23

+1, this is outstanding fried chicken.