Thanks for all the suggestions guys! For me, this is less about the food, and more about the technique. If I switch to pan frying, even if it yields a better product, then I'm admitting failure at deep frying. I don't want to circumvent the problem, I want to solve it.
I refuse to accept that deep frying cannot yield good fried chicken. That's impossible.
Ok, so you're saying that I should be marinating in buttermilk or yogurt? Say I marinate for 24 hours, and then finish with standard breading procedure (flour, egg / milk wash, bread crumbs), will that do the trick?
I refuse to accept that deep frying cannot yield good fried chicken. That's impossible.
the tough sking your getting is becuase its not being broken down.
Buttermilk is the key, the enzymes help break down the fibers to give you taht awesomeness your looking for.
If you dont have butter milk you can marinate it in yogurt.
I maranate all my chicken in yogurt, oil and whatever....
Ok, so you're saying that I should be marinating in buttermilk or yogurt? Say I marinate for 24 hours, and then finish with standard breading procedure (flour, egg / milk wash, bread crumbs), will that do the trick?