Alright /ck/uks, I'm horrible at making fried chicken, and am about to throw down a couple drumsticks, and was hoping for some wisdom.
Here's what I have for tonight:
>2 drumsticks that have been marinating in buttermilk and hot sauce for over 24 hours
>other spices not posted because I'm not sure they would be relevant
Every time I fry chicken, the crust on the outside is hard as a rock and black (inedible) and the inside is cooked well, but bland as fuck so I'm looking for next level like pic related.
Hard she'll and bland is how it turns out when I use a deep fryer at 325 degrees, so I'm using pan fried this time instead so I can master the craft
Redpill me on a based fried chicken recipe, plz
Best fried chicken recipie:
>go to the darkest ghetto in the city
>find a chicken shack ran by asians
>order best chicken ever.
>go back for more because they used crack in their batter and now your hooked.
Try to fileting (its an english word?) (cuting out the bone) it, fill it with something, roll it over, roll in bacon, tie it, brown in pan for 5 minutes, toss in the oven for 40 minutes. Slice it.
I think it was Boneless chicken thights, on gordon ramseys youtube chanel.
I made it,its look fabulous,and its assburger-proof
>I don't know what that means
It's Australian for chicken m8. A bit of slang.
You want to finish off your CHICKEN pieces in the oven after giving them a quick hot fry to get your batter golden.
No proper cook just fries them - not pieces with bones in. KFC-style restaurants use a fryer which is actually a pressure cooker as well as a fryer.
>Aussie has multiple posts in a thread
>doesn't shitpost in either
Hats off to you, based aussiebro. Canadians are rapidly becoming the shitposting kings of the internet because Aussies like you are redeeming your country on a daily basis
I live in an area with <0.90% blacks, so these deals run pretty frequently
Check out my thigh game from a couple days prior
Mix garlic powder, onion powder, salt, pepper, paprika, and some sort of hot powder (eg cayenne) with a bunch of flour, take half that flour and mix it with the buttermilk you used in the marinade and an egg and enough water to thin it out, coat the chicken in batter and then in flour, fry at 350 until brown.
>fry at 350 until brown
Add the chicken to 350 oil and let it drop down to 315 and maintain that low temp for about 20 minutes.
You're going to cook the outside long before the inside if you do 350 the entire time.