pardon the length of this post--i've been thinking about this for quite awhile:
i love KFC, restaraunt chicken fried steaks, etc.
I've always wondered how in the world you get that fried breaded texture/taste/crust. I've fried a lot of stuff--I have a cheap fryer that i think i paid $60 for, and normally when i try to bread anything before frying it, it either all falls off in the fryer, or i have to put it on so thin that it doesn't fry to much of a crust.
I've heard that to reproduce KFC chicken, 90% of it is the pressure frying. I've also heard that you might be able to accomplish this in a stovetop pressure cooker. But 1) I can't afford/don't have room for a big ugly pressure fryer, and 2) I don't want a quart of boiling oil exploding in my face.
I've tried some recipes involving coating meat, seafood, onion rings, or whatever in cornstarch first, then making a batter, coating the food in it, and frying. This still does not form that "restaurant crust" that i want.
I can buy pre-breaded food that is pretty close to what i want to accomplish, so surely there must be a way i can reproduce this at home.
I've tried 20 batters, and probably invented another 20. Still not there.
Do i absolutely need a pressure fryer, or is there some other way??
Wine in a box is better than no wine at all.