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Post by Silver on Jun 22, 2021 13:51:12 GMT 1
Why is KFC's original recipe coating intentionally soggy instead of crispy? And how can this soggy texture be duplicated?
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Post by deepfriednew101 on Jun 22, 2021 14:27:23 GMT 1
the simple answer is the type of Leveling agents
The chicken coating was changed by the KFC corporation in the Late 70's when they came out with Crispy chicken. CHS WAS PISSED about this and FLEW THE COOP
I think this is when CHS wanted to snap the necks of both Brown and Massey.
The Crispy chicken was a accident of invention.
The corporation was experimenting with EXTRACTS and using corn starch as the carrier for the extract and the corn starch made the chicken extra crispy. The corporate, wanted cheaper and they did a SHORT LIMITED offer of Extra Crispy Crunch chicken You can find old time commercials on YouTube.
so the simple answer is the leveling agents play the key answer to the coating texture.
soft coating use Soft AP Flour and very little corn starch base items and watch the type of yeast used If you want extra crispy use Corn starch type leveling agent and powders with the flour.
The key to the softer coating was also REAL egg/milk Warsh
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