Korean Fried Chicken (and fried chicken in general)

Discussion in 'Food & Cooking' started by french fries, May 20, 2019.

  1. french fries

    french fries

    Messages:
    5,371
    Likes Received:
    374
    Exp:
    At home cook
    Ok here's a fried chicken question I never really found the answer to. Should the 'batter' be dry or wet before the chicken goes into the fryer? I mean, let's assume you're marinating your chicken in buttermilk or soy sauce or what have you so that it's kinda wet-ish. You coat it in flour or some kind or starch. The starch is dry. Should you fry right away? Or you wait a bit for the starch to absorb the liquid from the marinade so that it's more like a batter, then fry?

    An issue I've had with using potato starch instead of flour (Korean Fried Chicken) is that the batter tends to separate from the chicken and not stick to the chicken skin. How to avoid that?

    Thanks!
     
  2. planethoff

    planethoff

    Messages:
    526
    Likes Received:
    303
    Exp:
    Other
    For Korean Fried Chicken, I put the chicken in the oil wet. For southern fried chicken, I roll in dry mix and instantly put in oil.

    As far as crust falling off, for KFC I coat dried chicken with potato flour/cornstarch and put uncovered in fridge 6 hours to overnight. Then dip in batter, straight into oil.

    For southern fried I do Flour/buttermilk & egg/ Flour just make sure chicken is dry before first dry coat. If marinating or brining, pat dry before first flour coat
     
    french fries likes this.
  3. french fries

    french fries

    Messages:
    5,371
    Likes Received:
    374
    Exp:
    At home cook
    Thanks planethoff. But wait...



    What batter? In the recipe I'm using the potato starch (and the 'marinade' — very little liquid) IS the batter??
     
  4. planethoff

    planethoff

    Messages:
    526
    Likes Received:
    303
    Exp:
    Other
  5. french fries

    french fries

    Messages:
    5,371
    Likes Received:
    374
    Exp:
    At home cook
    Thanks for the links. Wow, 1/2 cup vodka huh!!!?? :lol: I'm going to have to experiment. Problem is, my other half is already getting tired of my latest deep-frying binge. :rofl:
     
    planethoff likes this.
  6. mike9

    mike9

    Messages:
    2,689
    Likes Received:
    593
    Exp:
    Former Chef
    If you can sous vide try this one -

    https://www.chefsteps.com/activities/can-t-f-it-up-fried-chicken

    I had fried chicken at Paula Dean's place a couple of times and she marinates over night in buttermilk/hot sauce then into seasoned flour lets rest then into the fat. Some of the best I've had next to the Baptist church ladies in Hudson, NY.
     
  7. koukouvagia

    koukouvagia

    Messages:
    7,506
    Likes Received:
    706
    Exp:
    Home Cook
    I'd kill for an other half that deep fries for me.
     
    fatcook likes this.