Attention BBI chefs. I recently made a great Southern Fried Chicken recipe. It was great but with buttermilk, baking powder and flour the coating was very heavy.
I'm a big fan of the cheap fried chicken at US Fried Chicken on Gerard Ave close to the Stadium. If you know it, it is thin coating and crunchy. The owners are from Afghanistan originally. I think they use paprika and red pepper, probably no buttermilk and light on the flour. Probably no baking powder, i am guessing.
Have you guys had it? Any idea how they do it? Any other thin coat fried chicken recipe ideas?
Thanks!
You can follow this recipe or book a flight to Memphis and drive to Gus's. I actually recommend the latter.
I swear by it...
You can follow this recipe or book a flight to Memphis and drive to Gus's. I actually recommend the latter.
I swear by it...
Looks amazing. I will try it. But it does look like a heavy crust. Is it?
You can follow this recipe or book a flight to Memphis and drive to Gus's. I actually recommend the latter.
I swear by it...
Jimmy, it's probably delicious, but that's basically "anybody's" standard fried chicken recipe. If you want to take a step above, redip in buttermilk, add some buttermilk to your flour mix to create some clumps, and dredge again. Cut the breasts in half so you don't burn the coating trying to get the chicken to temp. I actually sous vide my chicken sometimes before coating and deep frying so they spend minimal time in the fryer.
Don't know if you've ever had this, I actually haven't yet, but here's a recipe for a Nashville Hot Chicken Sandwich.
Link - ( New Window )
Which is why you should fly to Memphis and go in person, trust me.
Had fried chicken all over the south and Gus's is the goods...
Which is why you should fly to Memphis and go in person, trust me.
Had fried chicken all over the south and Gus's is the goods...
The most I can promise is that the next time I'm in TN I will go to Gus's :)
Which is why you should fly to Memphis and go in person, trust me.
Had fried chicken all over the south and Gus's is the goods...
The double dipped fried chicken is from Bobby Flay. Sprinkling some buttermilk into the flour came from somewhere else, I can't remember where. But it really ramps it up. I try to stay low carb, so these recipes are really dreaded pleasures for me, lol, and I use them sparingly
And of course a happy hour martini at the Peabody so the family can watch the ducks...
And of course a happy hour martini at the Peabody so the family can watch the ducks...
I hope you're watching the ducks to decide which one you want roasted :) Like the lobster tank
Not for eating? What an f'ing waste
I wonder how FMIC feels about fried chicken and duck, lol
thanks for the feedback. Yes I was thinking it was more tempura style than southern fried. Just a thin spicy coat. want to recreate it once.
Quote:
are not going to effect anything but the flavor. I don't think baking powder will make it heavier either, it should help make it airy. Maybe they do something like a light tempura-like coating with cornstarch or rice flour instead of AP flour. Just guessing.
thanks for the feedback. Yes I was thinking it was more tempura style than southern fried. Just a thin spicy coat. want to recreate it once.
I haven't tried this recipe yet, but American Test Kitchen recipes are pretty dependable. If you want to kick it up a bit, add spices to the cornstarch. Afterwards, you can make a mayo/sriracha/lemon juice mix to dip it if you want.
Japanese Fried Chicken Thighs (Karaage):
Ingredients
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon grated fresh ginger
2 garlic cloves, minced
3/4 teaspoon sugar
1/8 teaspoon table salt
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 11/2-inch-wide strips
1 1/4 cups cornstarch
1 quart vegetable oil, for frying
Lemon wedges
Directions
We recommend using a rasp-style grater to grate the ginger. Do not substitute chicken breasts for the thighs; they will dry out during frying. There's no need to take the temperature of the chicken; it will be cooked through by the time it is golden brown and crispy. Leftover frying oil can be cooled, strained, and saved for later use.
INSTRUCTIONS
Combine soy sauce, sake, ginger, garlic, sugar, and salt in medium bowl. Add chicken and toss to combine. Let sit at room temperature for 30 minutes. While chicken is marinating, line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels. Place cornstarch in wide bowl.
Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet.
Heat oil in large Dutch oven over medium-high heat to 325 degrees. While oil heats, check chicken pieces for white patches of dry cornstarch. Dip back of spoon in reserved marinade and gently press onto dry spots to lightly moisten.
Using tongs, add half of chicken, 1 piece at a time, to oil in single layer. Cook, adjusting burner, if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to paper towel-lined rack. Return oil to 325 degrees and repeat with remaining chicken. Serve with lemon wedges.
And of course a happy hour martini at the Peabody so the family can watch the ducks...
I'm in Nashville right now...just had hot chicken at Sun Diner. I know it's not known for it, but it was delicious
Quote:
there in April. Already thinking of my favorite spots around Memphis which are Rendezvous for ribs, Commissary for pulled pork BBQ, and Gus's for fried chicken.
And of course a happy hour martini at the Peabody so the family can watch the ducks...
I'm in Nashville right now...just had hot chicken at Sun Diner. I know it's not known for it, but it was delicious
Hattie B's is your spot to try...
Quote:
In comment 15162626 Bill in UT said:
Quote:
are not going to effect anything but the flavor. I don't think baking powder will make it heavier either, it should help make it airy. Maybe they do something like a light tempura-like coating with cornstarch or rice flour instead of AP flour. Just guessing.
thanks for the feedback. Yes I was thinking it was more tempura style than southern fried. Just a thin spicy coat. want to recreate it once.
I haven't tried this recipe yet, but American Test Kitchen recipes are pretty dependable. If you want to kick it up a bit, add spices to the cornstarch. Afterwards, you can make a mayo/sriracha/lemon juice mix to dip it if you want.
Japanese Fried Chicken Thighs (Karaage):
Ingredients
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon grated fresh ginger
2 garlic cloves, minced
3/4 teaspoon sugar
1/8 teaspoon table salt
1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 11/2-inch-wide strips
1 1/4 cups cornstarch
1 quart vegetable oil, for frying
Lemon wedges
Directions
We recommend using a rasp-style grater to grate the ginger. Do not substitute chicken breasts for the thighs; they will dry out during frying. There's no need to take the temperature of the chicken; it will be cooked through by the time it is golden brown and crispy. Leftover frying oil can be cooled, strained, and saved for later use.
INSTRUCTIONS
Combine soy sauce, sake, ginger, garlic, sugar, and salt in medium bowl. Add chicken and toss to combine. Let sit at room temperature for 30 minutes. While chicken is marinating, line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels. Place cornstarch in wide bowl.
Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet.
Heat oil in large Dutch oven over medium-high heat to 325 degrees. While oil heats, check chicken pieces for white patches of dry cornstarch. Dip back of spoon in reserved marinade and gently press onto dry spots to lightly moisten.
Using tongs, add half of chicken, 1 piece at a time, to oil in single layer. Cook, adjusting burner, if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to paper towel-lined rack. Return oil to 325 degrees and repeat with remaining chicken. Serve with lemon wedges.
Another great recipe. I do love me asian cuisine takes on fried chicken. If and when you are back in NYC I highly recommend the Blue Ribbon Sushi fried chicken with maple syrup-wasabi sauce. Really amazing. They've been spun off into fast food joints which are ok, not great. But go to one of their restaurants that serve it, oh my. I get mine at the BRS Bar and Grill near Columbus Circle. You will not be disappointed.
And while I will try that Japanese style you post above.. I am still after this USA Chicken recipe. I think it has a light coat partly owing to economics and speed turning around the chicken. My guess is cornstarch and a light flour added. Something cheap and fast.
Quote:
In comment 15162696 Jimmy Googs said:
Quote:
there in April. Already thinking of my favorite spots around Memphis which are Rendezvous for ribs, Commissary for pulled pork BBQ, and Gus's for fried chicken.
And of course a happy hour martini at the Peabody so the family can watch the ducks...
I'm in Nashville right now...just had hot chicken at Sun Diner. I know it's not known for it, but it was delicious
Hattie B's is your spot to try...
Yup. Line was 2 hours long,in the rain. They're in the midst of building another spot
Have a good time, always liked Nashville...
https://thewoksoflife.com/fried-chicken-wings-takeout-style/ - ( New Window )
i was thinking this. light batter and twice fried.
I never made fried chicken. Might try for air fryer route first.
maybe this is the secret. thanks. i will consider this possibility.
The majority of Asian fried dishes you find use this method and for added health benefits it gluten free for those who need to be.