help me!

1
1
Joined Dec 11, 2017
Questions on frying Chicken Breasts?:(
  1. Is the oil temperature limited to 350 or 375.
  2. How do I Dry Brine chicken?
  3. Is there a rule of thumb for how much seasoning is used?
  4. Do I use more seasoning in the marinade than in the flour mixture?
  5. During the fry process, do some seasonings burn if they are mixed in with the flour?
  6. :confused:
 

phatch

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Staff member
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Joined Mar 29, 2002
Questions on frying Chicken Breasts?:(
  1. Is the oil temperature limited to 350 or 375.
  2. How do I Dry Brine chicken?
  3. Is there a rule of thumb for how much seasoning is used?
  4. Do I use more seasoning in the marinade than in the flour mixture?
  5. During the fry process, do some seasonings burn if they are mixed in with the flour?
  6. :confused:
1 the temperature is determined by how long it takes the center to cook through. If your oil is too hot the outside will burn before the center's done so you'll have to experiment to match your coating. 325 - 350 is probably more common. If your coating needs a high heat finish,then maybe you should cut the chicken smaller so it can cook through while the coating finishes.

2 https://cheftalk.com/ams/dry-brining.28339/

3 To taste. Make some different ways taking notes until it tastes right. Your notes will then indicate your recipe.

4 you can. Some ingredients impart flavor better wet than dry. And vice versa.

5. They can. It depends on temperature and time. Too many variables to be more specific.
 
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