can anyone answer this question ,,,i'm stumped

Discussion in 'Food & Cooking' started by tinkering, Jan 13, 2012.

  1. tinkering

    tinkering

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    i joined this site in hopes that someone can solve this problem that i have failed to solve on my own .

     i like spicy fried chicken , but no matter what i do the red pepper losses heat and flavor when i fry the chicken  aaaaaah.   i have tried lower frying temps , coating the chicken with red pepper before flouring ,  precooking the chicken , egg dip, then peppering then frying , i have made sure the pepper is fresh ...but nothing works !!!!!!

    after frying the red pepper is almost non existant

    what do i have to do to get hot and spicy fried chicken ...and please don't tell me to go to popeyes ...i've heard that a hundred times  
     
    Last edited: Jan 13, 2012
  2. koukouvagia

    koukouvagia

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    One thing that places like kfc and popeyes do that we can't do at home is to pressure fry their chicken.  I'm convinced that this is the reason why they are able to infuse spices right down to the bone.

    Have you tried marinating the chicken in buttermilk with spices?  I find that does the trick for me.  Some people even brine.  You have to infuse the chicken with the spices before you fry it.
     
  3. petalsandcoco

    petalsandcoco

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    KK your right.

    This is what I use for spicy chicken. Sometimes its just not the spices in the marinade but also in the dry mix.

    Spicy Fried Chicken - this recipe will easily coat 8 pieces of chicken

    Marinade :

    2 cups of Buttermilk

    1 ½ Tbsp of Dijon

    1 tsp salt

    1 ½ tsp dry mustard powder

    1 ½ tsp cayenne pepper

    1 tsp black pepper

    Dry mix :

    2 cups  Flour

    1 Tbsp of baking powder

    ½ tsp of garlic powder

    1/2 dry mustard

    1  tsp cayenne

    ½ tsp salt

    marinade for 2 hours in fridge , dredge in flour and fry.

    If you would like your chicken with more heat , then double the cayenne to the dry mix.

    just a thought.

    Petals.
     
    Last edited: Jan 13, 2012
  4. boar_d_laze

    boar_d_laze

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    The key to spicy fried chicken is marinating.  You want to get the pepper deep into the meat, which takes a little time.  It doesn't necessarily have to be a buttermilk marinade, although like KK and Chef Petals I favor it as well for what it does in terms of tenderizing and tang.  However, I usually bring the heat with hot sauce rather than powdered or flaked peppers. 

    Pressure frying has nothing to do with spicy chicken one way or the other, and for the little it's worth neither Popeye's nor Church's pressure fries. 

    BDL
     
    Last edited: Jan 13, 2012
  5. chef the sun

    chef the sun

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    have you tried slicing into the chicken and rubbing the chillis into it,before you coat it as wellyou can use dried chilli flakes in the flour or bread crum mix.

    these are some of the things i do for spicy chicken.
     
  6. kuan

    kuan Moderator Staff Member

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    Marinade in your favorite hotsauce.  Don't use buttermilk.  Then coat with cayenne seasoned flour.
     
  7. pops

    pops

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    kuan is correct.  buttermilk neutralizes capsaicin--the casein in any dairy product does.  Marinate in hot sauce as suggested above or, take the advice of the best chicken-fryer I ever worked with: rinse chicken in ice cold water, then flour, then fry.  No batter, no egg-wash, no buttermilk, no yogurt, no dairy at all--use water.  The simpler the better, usually.  Heavily season your flour.
     
  8. cheflayne

    cheflayne

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    Do an injection marinade if you really want to really get the heat into the meat all the way through to the bone.
     
  9. tinkering

    tinkering

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    what is it about frying that kills the pepper ?

     i have tried the marinde thing,  it doesn't do very well

    i am simply trying to get the pepper to survive the frying,

    i have figured out how to get the crust to come out near perfect but it always kills the pepper
     
    Last edited: Jan 13, 2012
  10. phatch

    phatch Moderator Staff Member

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    Capsaicin is oil soluble. So you lose some heat to the oil.

    Fat tends to buffer intense flavors on the tongue to some degree and frying certainly adds fat.

    Tell us more about your recipe and what you've tried to get more heat in the final product. Certainly increasing the amount of pepper you're using is one place to start.
     
  11. tinkering

    tinkering

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    i have tried the hot sause marinade but it comes out with a strong vinagar taste , the closest i have come is by coating the chicken in red pepper  then dipping it in an egg wash then coating it with a potato flake and flour mix , this gets me close but still no matter the amount of pepper , the pepper taste is diminished

      the hot sauce marinade is pretty good except for the strong vinagar taste , i have thought about adding baking soda to the flour mix to maybe retard the vinagar

    but haven't tried it yet
     
  12. pops

    pops

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    Go extreme and see what happens

    marinade:

    make a cayenne (or your heat of choice) paste with water and coat your chicken--let it sit overnight

    breading:

    2 cups flour, 1/4 cup cayenne, 1 t salt

    Use this on a few small pieces of chicken breast to see where it leads--then back off from there

    Simple is better--potato flake, baking soda unnecessary
     
  13. tinkering

    tinkering

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    POP said :

    Simple is better--potato flake, baking soda unnecessary

    the baking soda is a new idea that i haven't yet tried , however  POTATO FLAKES VERY NECESSARY , it took me a very long time to

    discover that by adding 3/4 flour and 1/4 potato flakes it makes a very good chicken crust,   in fact i will go so far as to say i'll put my chicken crust next to anyone's

     its the spice that i am still battleing with , the crust i ain't messing with... its just that good !!!
     
  14. sparkie

    sparkie

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    I would recommend injecting the chicken with your marinade. This is the only way to get it to penetrate deep into the meat. Soaking alone is not good enough. As mentioned previously, the capsaicin is fat soluble. Any spice on the surface or in the batter is going to be leeched out by the frying oil. Maybe by injecting it deeper into the meat, more spice can be retained.

    For your vinegar problem, try to make your own( also previously mentioned). Grind some hot chiles( dried ones of course:) ) add chicken broth, some of the herbs/ spices in your breading. Or you could try a different hot sauce. There are so many to choose from with all kinds of different flavor profiles. I've even stumbled on one that didn't have vinegar listed as an ingredient. Unfortunately I forget what it was called.
     
    Last edited: Jan 14, 2012
  15. colin

    colin

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    In my experience while buttermilk (or yogurt) may take some edge off the chilies it hardly neutralizes them, and it's an effective medium for getting the flavor into the meat.  I would make a marinade with copious amounts of strong ground chili powder, make a few slashes in the meat, and marinate overnight.  I agree injecting would be ideal.

    One of my current favorites is Reshampatti chili powder from Indian stores; Kashmiri chili powder can also be very good if it's fresh.
     
  16. mikez

    mikez

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    How come nobody has suggested using a spicier chile pepper? 1 tsp of cayenne on a single piece of chicken wouldnt be enough for me! How about adding 1 couple tsp of habinero powder to the mix? Or some chipotle powder? Also try a double coat after marinating and dredging then dip in your favorite hot sauce and dredge a second time.
     
  17. boar_d_laze

    boar_d_laze

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    My experience with using buttermilk or yogurt as the liquid portion of a chicken marinade is in line with what Colin said.  I have no trouble getting plenty of heat marinating in buttermilk.  I like using buttermilk for the tang it brings, for the odors it subdues, and for its tenderizing.  And, as or more often, I use water or juice based brines for their qualities.  As to the heat:  Again, no problem.

    Of course, when prepping "spicy" chicken, I'm not going for habanero like intensity (although I like using them or habanero based sauces as the heat component), but something at about the same level as Church's or Popeye's "Spicy" in fried; and somewhere edging past "hot," but not quite "atomic" for Buffalo and barbecued.    

    I don't inject chicken because it marinates (or brines) so quickly, a consequence of the type of flesh and the small piece size.  Also the size makes it more PITA than its worth to do a nice, even injection.  Not saying you shouldn't do it, just that I don't anymore.  I don't inject ribs, either. 

    BDL
     
  18. michaelga

    michaelga

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    We have used a 'hot-pot' in the past when doing hot and spicy chicken wings. (sorry for the bad pun!)

    Basically its a pot of canola oil that we have infused with a lot of hot chili's we keep it at 375 and fry our chicken in it to order.

    The chicken is brined (more for seasoning than keeping things moist) then slow cooked in an oven till done but not dried out.  (if you have the time and space confit the wings instead)

    Coated with rice flour then frozen on sheet pans, transferred to storage containers and kept frozen.

    We then cook from frozen to order in the chili-oil.

    As the oil gets used up we keep topping it up with more dried ground hot peppers eventually the peppers burn and the flavor changes, not bad just very smoky / different, kind of asian / chinse dark chili oil.

    Anyway this gives our wings an intense hot crispy coating and a nice juicy mellow interior.
     
    Last edited: Feb 8, 2012
  19. michaelga

    michaelga

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    double tap.... 
     
    Last edited: Feb 8, 2012
  20. foodpump

    foodpump

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    The "big boys" vacuum tumble their chicken: Meat and marinade goes into a s/s cylinder, vacuum applied, and the sucker tumbled for about 15 mins.  Meat sucks up all the marinade. This is why you can get get meat with "17% protein added" or "flavour enhanced" meat.  You buy by weight and the marinade is cheaper then meat.

    Marinading is probably the best way to go if you want a deep spicy flavour.  If you have a "food saver" or any other vacuum type device, you can marinade under vacuum and it will do a pretty good job of infusing flavour.

    Hope this helps