|
|
Post by roosternballs on Jan 24, 2023 2:59:03 GMT
You can have the best breading, hell, even better then KFC, but if your breading technique sucks, so will your chicken. That said. This breading technique has alluded me for over a decade.  |
|
|
|
Post by roosternballs on Jan 24, 2023 3:44:16 GMT
This forum is dedicated to figuring out the KFC breading flavor, but nobody cares about the coating?
|
|
hcjr
Junior Member
Posts: 54
|
Post by hcjr on Jan 24, 2023 7:18:02 GMT
I’ve had a somewhat similar result to that. This was a wet better recipe. Not a dredge technique.  |
|
|
|
Post by silver on Jan 24, 2023 9:54:12 GMT
Both of the photo's above have coating that looks fantastic.
|
|
|
|
Post by kgp on Jan 24, 2023 10:57:40 GMT
If you do what some of the KFC places have done over the years which is dip raw chicken in flour then water then back in flour you will have a thicker crunchy coating similar to their extra crispy chicken. Think about the science behind this. Moisture being pushed out by the hot oil along with the breading making that flaky exterior.
|
|
|
|
Post by viper1431 on Jan 25, 2023 4:12:10 GMT
Yeah they do that with the hot and spicy chicken. You can see it on youtube clips where they double dip it. They also cook it hotter which gives that crunchier coating. Along with the usuals like baking soda in the coating.
|
|
|
|
Post by silver on Jan 25, 2023 11:35:39 GMT
Yeah they do that with the hot and spicy chicken. You can see it on youtube clips where they double dip it. They also cook it hotter which gives that crunchier coating. Along with the usuals like baking soda in the coating. Plus Cornstarch (and/or others). 50% flour and 50% Cornstarch will make for a very crunchy crust. 75% Flour and 25% Cornstarch will make for a bit milder crunchiness. But KFC OR has nigh-on zero crunchiness. |
|
