damn first time frying chicken at home was a fail but not a complete failure and the parts that were edible were actually smack.



will def be using similar seasoning and brine next time but I’m def skipping on the double breading/egg wash and I gotta figure out oil temp (I know it’s supposed to start around 350 and stay around 325) cause I was watching the time and temp non stop and still some how got slightly burnt coating. pulled my second batch out a couple mins sooner tho and it was slightly better. All the chicken was edible but a lot of the coating was too dark/burnt looking for me to wanna eat so just peeled off the dark parts.
also chicfila sauce was a good idea and Hawaiian rolls as well tbh
You guys have any thoughts on Mark Wiens?
I both love and hate his videos because when I watch them I get hungry but then I remember that all I have to eat is a sandwich for lunch
damn first time frying chicken at home was a fail but not a complete failure and the parts that were edible were actually smack.



will def be using similar seasoning and brine next time but I’m def skipping on the double breading/egg wash and I gotta figure out oil temp (I know it’s supposed to start around 350 and stay around 325) cause I was watching the time and temp non stop and still some how got slightly burnt coating. pulled my second batch out a couple mins sooner tho and it was slightly better. All the chicken was edible but a lot of the coating was too dark/burnt looking for me to wanna eat so just peeled off the dark parts.
also chicfila sauce was a good idea and Hawaiian rolls as well tbh
I got plenty of fried chicken experience. A chicken shaman.
That pan giving me anxiety. You’ll want to use a dutch oven, a deeper pan, or just use less oil next time.
What oil you using? It’s going to have an effect on how quickly your breading is going to burn. I use peanut oil.
Oil temp is key and is something you’ll get a feel for after a couple of temps. You’ll want to test the oil temp with a piece of breading or a small piece of chicken before throwing the rest in. Don’t want to ruin a whole batch.
Also might want to consider a different breading recipe. Thicker batter breading doesn’t always work in shallow because the breaded side touching the bottom can start to burn well before they chicken is done.
had a wawa sizzli and hashbrown this morning
and then some dunkin coffee because im a f***in pig
...
yall have a wawa near you?
the GOAT gas station/convenience store/3am sandwich spot
had a wawa sizzli and hashbrown this morning
and then some dunkin coffee because im a f***in pig
...
yall have a wawa near you?
the GOAT gas station/convenience store/3am sandwich spot
Nah we got SHEETZ down here
Nah we got SHEETZ down here
sheetz aint bad either
those burgers and burritos used to hit SO DIFFERENT at 2am when i was high as a teen
where u from?
sheetz aint bad either
those burgers and burritos used to hit SO DIFFERENT at 2am when i was high as a teen
where u from?
NC
