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Article: The Ultimate Guide to Fried Chicken

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Go to the Article: The Ultimate Guide to Fried Chicken

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brian_martin2001

I really missed the videos where Chef Young just drops the knowledge on you.

Ayan_987954

Excellent thanks! Hey some of us think that animal fats are way healthier for you than refined seed oils like sunflower or canola anyway (way more free radicals and whatnot) so thanks for including lard. I know that you can get refined and cold pressed versions of peanut oil - is there any disadvantage to frying with a cold pressed oil other than price? maybe it contains some nano-peanut that will burn at fry temperatures lowering the smoke point?

Kyl_Haselbauer_worked_at_chefsteps_1040170

No disadvantage besides the price. Flavor is probably better too.

carlon

This was really interesting. I have to say I was hoping you’d also discuss:

(1) Merits of different kinds of flour—just looking at your site, I see different deep fry batter recipes calling for pastry flour, AP flour, bread flour. The different additives (wondra, various cornstarches) all suggest low-protein is the way to go. And does grind matter? I’ve seen sites recommending both cake flour and 00 flour. Or maybe it doesn’t matter! (When else does ChefSteps recommend using AP flour, after all!)
(2) How to handle chicken skin. Both this and the Fried Chicken recipe show the skin on, but the Fried Turkey recipe basically admits that if you pre-cook sous vide you’ll get gummy skin because the flash fry isn’t long enough to crisp it up (which has been my experience with fried chicken as well).

montebello1964

Kyle, have you tried Kenji's gelatin trick to clean up fryer oil?

carlo_285491

As I don’t fry very often, I was wondering: is there a way to “pre-treat” fresh oil so that it gets to that “just right” shade without actually frying things in it?

Kyl_Haselbauer_worked_at_chefsteps_1040170

If you have any extra chicken bones laying around, even just trimmed skin it will give you a good jumping off point.

Kyl_Haselbauer_worked_at_chefsteps_1040170

Ohh, I haven't heard of that yet. ill check it out

pouletandporc

Any options to sub out the trisol? It cost $175 for 4kg here in Aus

Kyl_Haselbauer_worked_at_chefsteps_1040170

You can sub benifiber, but also just search on your local amazon for wheat dextrin.

Henry_Martin_495508

Are you familiar with OCOO? Would it be possible in theory to pressure fry in it?

nobody_1039822

Man Henry, Those OCOO devices are pretty spendy. Pressure fry is a great way to do chicken. That's what KFC does and probably Popeye's too.

Henry_Martin_495508

Yes, I know. That's why I asked. Regarding the spendyness, I got mine recently for about $650, middle of the road for me, I have other things which cost far more (but generally worth it). This OCOO is quite an impressive piece of kit.

yedidya.cohen22

Does vinegar / lemon juice with a non-dairy milk work as a replacement for the buttermilk? Also, FYI - peanut oil is not an allergen. It's a refined oil with no allergen protein in it.

4b2knvs7dq

Hi, in my country we do not have Butter Milk. How can I made it at home? Thanks

sasha.marx

You can make buttermilk by making our Sous Vide Cultured Butter recipe! Buttermilk is a byproduct of the butter-making process.