ncage1974
Senior Cook
Ok got most of the parts for fried chiciken that i love:
1) i soak in buttermilk overnight which i love.
2) I deep fry and never pan fry. I much prefer deep fried chick
3) I season flour heavily with garlic and onion powder.
4) I use peanut oil or crisco
My question has to deal with the breading. You see so many differences in recipes out there on what you should do right after you batter the chicken. Some say to never let them rest because the batter will turn into library paste. You see some that tell you to give a short rest so it adhears to the chicken but not to long. THen you see some with long rest peroids after you batter the chicken. Question is after you batter your chicken do you think you should let it rest or drop it immediatly into the oil? If you do think you need to let it rest then how long?
Ncage
1) i soak in buttermilk overnight which i love.
2) I deep fry and never pan fry. I much prefer deep fried chick
3) I season flour heavily with garlic and onion powder.
4) I use peanut oil or crisco
My question has to deal with the breading. You see so many differences in recipes out there on what you should do right after you batter the chicken. Some say to never let them rest because the batter will turn into library paste. You see some that tell you to give a short rest so it adhears to the chicken but not to long. THen you see some with long rest peroids after you batter the chicken. Question is after you batter your chicken do you think you should let it rest or drop it immediatly into the oil? If you do think you need to let it rest then how long?
Ncage