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Post by Silver on Jan 3, 2024 2:09:00 GMT 1
I've been air frying for some time now, and my recipes taste no different to my wife and I when air fried vs. deep fried (which is the entire reason as to why we continue to air fry). Whatever led to this recipe being a failure, it wasn't air frying.
I will not waste my time trying to deep fry this recipe.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Jan 3, 2024 2:25:50 GMT 1
... Edit: Overall the most prominent features were an odd beef flavor and massive greasiness. The beef gelatin dominated greatly. But the coating adhered nicely and little to none fell off. Is there a more flavor neutral gelatin option?
Knox makes an unflavored gelatin such as this www.atlanticsuperstore.ca/gelatine-original/p/20095028_EAIt is supposed to be mixed with water before using, to dissolve it. Could this be another reason KFC dunks their chicken in water before breading, to activate the gelatin in the flour or H&S ? The gelatin is protein based (from collagen), so that may explain why the mix stuck so well. Protein sticks to protein. |
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Post by Silver on Jan 3, 2024 10:47:40 GMT 1
It's clear to me now that gelatin powder makes the coating greasy, but 2.5 grams in a recipe built upon a base of 200 grams of flour is excessive. Perhaps about 1/3 to 1/4 of that amount might be of benefit, but only if flavor neutral. If I ever try it again it may be at 0.60 to 0.80 grams.
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Post by deepfriednew101 on Jan 4, 2024 16:21:53 GMT 1
Use a Chicken Stock as the Gelatin
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