Post by Ken_Griffiths on Mar 21, 2017 9:29:11 GMT
BRINE: Buttermilk overnight (Breast, Wing, Thigh, Leg) 4Pc
WASH: 2 egg whites & 4 ounces Whole milk
BREADING PROCEDURE: Double dip - dry / wet / dry
(Chicken washed and patted dry after removing from brine)
OIL TYPE: Commercial "Creamy Liq. Fryer Shortening"
INITIAL OIL TEMP: 370.4F
RECIPE MIX:
Flour: 3/4 Cup AP & 3T Cake flour & 1T Wondra (total 1 Cup)
Spice Mix: MickyD #4
2 1/2 T 99-X
1 T Flake Salt
1/2 t Fresh Ground Tellicherry Pepper
1/4 t Coriander
1/4 t Mace
1/4 t Ginger
VARIATION THIS BATCH?: Extended cooking time from 10 min to 11 min.
FINAL OIL TEMP. BEFORE REMOVING CHICKEN: 242.7F
HOLDING TIME PRIOR TO SERVING: 10 min. 160F oven /on wire rack.
TOTAL AMOUNT OIL USED: Start: 4 lbs 12 oz / End: 4 lbs 10 1/2oz
(total 1 1/2 oz) 3 Tablespoons
DRIPPINGS RECLAMED AFTER COOKING: 1 Tablespoon
RESULTS & NOTES:
Credit for the recipe combination goes to MickyD/Spice mix & Manny/ flour combination & breading procedure.
WASH: 2 egg whites & 4 ounces Whole milk
BREADING PROCEDURE: Double dip - dry / wet / dry
(Chicken washed and patted dry after removing from brine)
OIL TYPE: Commercial "Creamy Liq. Fryer Shortening"
INITIAL OIL TEMP: 370.4F
RECIPE MIX:
Flour: 3/4 Cup AP & 3T Cake flour & 1T Wondra (total 1 Cup)
Spice Mix: MickyD #4
2 1/2 T 99-X
1 T Flake Salt
1/2 t Fresh Ground Tellicherry Pepper
1/4 t Coriander
1/4 t Mace
1/4 t Ginger
VARIATION THIS BATCH?: Extended cooking time from 10 min to 11 min.
FINAL OIL TEMP. BEFORE REMOVING CHICKEN: 242.7F
HOLDING TIME PRIOR TO SERVING: 10 min. 160F oven /on wire rack.
TOTAL AMOUNT OIL USED: Start: 4 lbs 12 oz / End: 4 lbs 10 1/2oz
(total 1 1/2 oz) 3 Tablespoons
DRIPPINGS RECLAMED AFTER COOKING: 1 Tablespoon
RESULTS & NOTES:
Credit for the recipe combination goes to MickyD/Spice mix & Manny/ flour combination & breading procedure.