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Stray Electron:

--- Quote from: Microdoser on March 18, 2021, 10:50:34 am ---
--- Quote from: tooki on March 18, 2021, 12:20:15 am ---Marinating the chicken in seasoned buttermilk (salt and pepper, both generous) really makes a difference, making it not only more flavorful, but appreciably juicier. For skinless, boneless breasts and nuggets, overnight is more than enough. For skin-on, bone-in chicken pieces, I recommend 2 or 3 days, so it can really penetrate. Then dredge in well seasoned flour, shaking it in the bowl (that gives the texture on the breading). Let it rest for at least 10 mins, then fry. (You can re-dip the floured chicken in buttermilk or egg wash and then dredge a second time if you want extra thick crust.)

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I'm curious about trying a deep fat pressure cooker, apparently it gives another level of juicy because all the juices are kept in by the pressure.

But yes, I also found the buttermilk (or milk if that is what ya got) keeps a lot of the juices in by itself.

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  My wife bought an "Instant Pot" last year (a Brand name. it's nothing but a pressure cooker with a built in electric heating element and a uProcessor controller.)   But it does an excellent job of cooking chicken and other meats and keeping them juicy.  She's also started brining chicken, pork and other meats before cooking and that makes them much more tender. One of the local restaurants marinates their chicken overnight in honey mustard before deep frying it to make Chicken and Waffles. It comes out wonderful!

Brining definitely helps, and I’ve done that for years. But I was honestly shocked at how much juicier chicken gets in buttermilk marinade compared to brining. I did it again a week ago. This time, I also poked some holes with a skewer to let the marinade in better (since skin is a remarkably good marinade barrier) and let it marinate for 48 hours. It was fantastic.

The buttermilk should be unpleasantly salty before you add the chicken. By the end of the soak, the chicken will be perfectly seasoned inside.


Don't just stick to dry spice rubs in your experimenting. Tonight's version is a wet marinade with a simple slightly spiced flour and panko mix for the coating.

Tried a few of the kfc dry types some time ago but I prefer the wet option for moistness, tenderness and flavours.

Also only use Thighs skin off either on or off the bone for the most moist and flavourful bit of the bird.


--- Quote from: beanflying on August 03, 2021, 10:39:34 am ---Also only use Thighs skin off

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And miss out on the best bit about KFC?


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