Deleted
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Post by Deleted on Feb 2, 2023 20:35:06 GMT 1
Just in case anyone is interested in using baking powder in the breading, below is what I have settled at quite some time ago. The breading will not fall off and I believe it also helps creating a lovely surface pattern. It might also be helpful in getting the right colour, but that is just a guess. For me, this is as original looking as it can possibly get. This was a small piece of deboned chicken leg btw. 87,5g AP flour 10g Corn starch 2,5g Baking powder   |
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Post by Silver on Feb 2, 2023 20:54:48 GMT 1
It's got the look. The look that makes me hungry for deep fried chicken!!!
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191 
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Post by crazyforchicken on Feb 2, 2023 22:54:35 GMT 1
My pre-dredge is 1 egg beaten with 1 heaping TBSP of corn-starch beaten together. I've never had a issue of "sloughing off" of the crust. It sticks like shit to hair.
cfc
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Post by Deleted on Feb 3, 2023 9:55:03 GMT 1
My pre-dredge is 1 egg beaten with 1 heaping TBSP of corn-starch beaten together. I've never had a issue of "sloughing off" of the crust. It sticks like shit to hair. cfc Sounds solid. So no milk at all? |
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Post by deepfriednew101 on Feb 3, 2023 10:28:39 GMT 1
we use a Milk n Egg with Cream of Tarter it helps make a tacky solution with air pockets meringue
the Baking Powder also helps once wet.
We have used more Baking powder for Deep Fried Fish more then Chicken in the past. The Baking powder seems to work better with a little rest time in my opinion
Have you also used Yeast with the Baking Powder ?
combination of multiple level agents don't hurt
its more a preference of what people seem to use as the Go to for there recipes ?
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Post by kaweempo on Feb 3, 2023 11:05:34 GMT 1
I agree This is from my research .
2% baking powder + 2% dried yeast .
is the best effect of the leavening agents
(a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content,
and crispier deep-fried chicken breast meat.
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crazyforchicken
Kitchen Assistent
eating Kentucky Fried Chicken since 1960's
Posts: 191
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Post by crazyforchicken on Feb 3, 2023 13:50:53 GMT 1
My pre-dredge is 1 egg beaten with 1 heaping TBSP of corn-starch beaten together. I've never had a issue of "sloughing off" of the crust. It sticks like shit to hair. cfc Sounds solid. So no milk at all? None at all. None in flour mix either. cfc |
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