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Post by deepfriednew101 on Jan 8, 2023 17:33:31 GMT 1
If its the Question WHY legs are double coated?
C.H.S. indicated that Double handling the Chicken Drumsticks and Forcing the air out prevented Drumstick Blow out, or Blow up. You Do Not get this in the other Parts
C.H.S. did comment that if other parts did not retain the Flour coating to re Flour the Pieces prior to cooking HE NEVER CALLED it double Dredge he said re-coat the chicken parts to ensure FULL coverage for even coating.
Personally Chicken Breast which have the Larger Open area with more even texture and thickness FOR ALL OUR HOME cooking we season the Breast with extra Season directedly onto the chicken we lightly rub a oil on the breast first then Dry Season and then coat as all other parts Gives More Depth in flavor. Its to much extra work at a Catering level when handling lots pieces BUT worth the step.
HOME especially, I prefer the Flavor jump over the words that DID C.H.S. do it that way or NOT HE SAID TO SEASON the 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 Jan 11, 2023 22:31:25 GMT 1
As an experiment using a drumstick, I did the dredge 1st, dip in water, dredge again. I wont do that again!
Way too salty, the skin was more like a tough leather; tough to chew. And the leg blew out (split) while pressure frying. Pretty ugly site!
cfc
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Post by deepfriednew101 on Jan 12, 2023 1:07:10 GMT 1
Did You Pop the Drumstick pocket Prior to the water Bath and second Dredge. Physically POP the pocket and feel the release from the Pocket?
If you did NOT fell the pocket pop in your hand it will explode under pressure.
To control the Salt issue USE a Plain Flour on the First Flour Drop and then water Bath and second Dredge in seasoned Flour
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Post by annettecalkins on Feb 10, 2023 19:35:20 GMT 1
These pictures don't show anything. They are blurred out. Got anything better   |
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Post by Silver on Feb 10, 2023 20:18:28 GMT 1
They are also relatively modern. Irrelevant to circa 1951-1952.
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