Deep Fried Chix - Tough Skin
Never had this happen Could it be the chicken? All the Thighs? It wasn't just the one bird, it was pieces in bulk paks.
My recipe is easy:
Clean the Chix
Deep oil fry
Buttermilk is salted and seasoned with ground hot pepper, thyme, Garlic powder, and pepper.
( I use a fair bit of salt on the thesis that most of it gets left behind)
The dredge is Wondra flour regular all purpose white flour more of the above seasonings and salt.
The oil is at 360F (1 & 1/2 Gallon) when the Chix are introduced to it and drops to about 340f during cooking. The chix are removed when the oil starts heating back up and the Chix is golden brown. I let the oi heat to 360 before adding more.
The removed Chix are placed on a rack that holds them about 3/4" above a tray and removed to the oven at 350F for finishing
This batch was breasts and thighs. I haven't tried the breasts leaving them for the missus who likes 'em better than thighs.
It works out perfectly every time - - - except this time.
The Chix skin was tough tough tough Thighs I mean I haven't tried the breasts.
Any one have this happen? Is it the Chicken and I just got a tough pone or is there something in the process that can do this?