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Cold Fried Chicken For Tomorrow!

Todd_Thompson_36282

So this sat I am doing a picnic table for the red and white ball in sonoma ca at the presidential table and i have been challenged to do fried chicken. How the f can I keep the outside crispy. I am soaking it in buttermilk and hot sauce...my plan is to press and toss it with seasoned flour let it air dry for about 2 hours fry it then put it on a speedrack outside on our patio since its so freaking humid in our kitchen to let it cool then ill wrap it in foil? Maybe paper towels.. and put it in picnic boxes to be judged with a truffed heirloom potato salad with soft boiled quail eggs and an heirloom tomato salad with creamed feta. Im very worried about the chicken getting nasty I know its about controlling temp and humidity but are there any different dredges or tricks I can use to keep the batter crispy. "Its impossible" is such a bullshit answer..and unfortunately I just dont know the chemistry and science well enough to pull it off. Id do it on sight but I am also attending and will be at the presidential table.. TThompson338@gmail.com... Any help or advice is greatly appreciated..

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John_Br_sth_37808

@Todd Thompson Mix some Panco (japanese breadcrumb) with the flourmix to get that extra crunchiness,

and i woulden´t wrap it at all because of the moist chicken will leave.

If you have an oven over there pop them in the oven before you serve them then they will crisp up again.

hope you find out a god way to serve them.

davidattala

@Todd - I can't comment from personal use, but Fernan Adria's Texturas line offers a product called Trisol that has always intrigued me, but could never persuade my chef to purchase. It claims to keep fried products crispier, longer and inhibits a greasy end result. It is available from the modernist pantry website, and I'm sure a generic version that has similar effects (and likely cheaper) can be procured through a distributor of raw materials for bakeries and restaurants.

Perhaps @Chris or @Grant can offer their opinions on these modified starches and their usefulness for your application.

matthew.snyder77

I think you'd probably want to make sure you were starting with a super crispy exterior as the baseline. I like to use rice flour instead of AP, makes it almost cracklin' crispy. If you have access to a siphon, perhaps aerating the batter would yield extra crispiness as well.

And as you note you'll want to keep the stuff as absolutely dry as possible during storage. That's probably the most important bit of all. Vented brown paper bags?