Correcting a fried chicken nightmare.

Hello

I used to make the best Fried Chicken I have ever had. I used the recipe as follows:

Ingredients

⦁ 6 Chicken Thighs

⦁ 6 Drum Sticks

⦁ 3 Cups (Almond) Milk

⦁ ½ Cup Buffalo Hot Sauce

⦁ 2 TSP Salt

⦁ 1 TSP Pepper

⦁ 1 Quart Vegetable Oil

⦁ 3 TBS Lemon Juice

Ingredients (Dredging Mixture)

⦁ 3 Cups Flour

⦁ ½ Cups Cornstarch

⦁ 1 TBS Salt

⦁ 1 TBS Paprika

⦁ 2 TSP Onion Powder

⦁ 2 TSP Garlic Powder

⦁ 1 TSP Dried Oregano

⦁ 1 TSP Dried Basil

⦁ 1 TSP White Pepper

⦁ 1 TSP Cayenne Pepper

Directions

1. Mix Lemon Juice, almond milk, wait 10 minutes, whisk until milk curdles.

2. In a large bowl, whisk together almond milk, hot sauce, salt, and pepper.

3. Add chicken to bowl, cover, & refrigerate 4 hours.

4. Add 1 inch vegetable oil to skillet, heat to 350°.

5. Mix dredging ingredients thoroughly.

6. Remove chicken from bowl, shake off excess, dredge, shake of excess.

7. Fry for 14 minutes in vegetable oil, turning every 2 minutes, try to keep oil at 350°.

8. Let chicken rest 10 minutes, ensure 165° internal temperature.

That gave me chicken that was the best I ever had and looked like this.

Then I read online and decided to make 3 changes.

1) Replace the almond milk and lemon juice with buttermilk. This eliminates step 1 and should give juicier chicken.

2) Instead of marinating chicken for 4 hours go for 24, and also, rest chicken between steps 6 - 7 for 12 hours on a wire rack in the fridge (I have read this also makes for crispier chicken and lets the dredging stay on more effectively during frying).

3) Add 1 TSP baking soda to the dredging (I read this also makes for crispier chicken skin).

I made these changes and came out with this disgusting monstrosity.

The meat inside was succulent and well cooked, but the skin began to blacken before it even began to get golden. It came out tasting like ash. I'm not sure which of the 3 changes I made resulted in this failure (I suspect it was the baking soda, but I have no proof). I could re-try the fried chicken and only apply 1 change per batch but that could potentially be a lot of wasted time and chicken.

Oh, great culinary masters of Reddit... What gives?

submitted by /u/UtahBlows
[link] [comments]

from AskCulinary https://ift.tt/xcGEpe4
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods