Boogie
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Being dead for 10 years does that to you
How y’all brehs/brehettes fry chicken?
- Thread starter RareHunter
- Start date
Being dead for 10 years does that to you
My girl put me on eggs in the batter for the crispiness
I remember my mom using used fish fry for fried chicken and that shyt was supa hot fire
Only 2 recommendations i got
Edit: mom also prolly used unused fish fry just as many times just to avoid that trip...still flames
I remember my mom using used fish fry for fried chicken and that shyt was supa hot fire
Only 2 recommendations i got
Edit: mom also prolly used unused fish fry just as many times just to avoid that trip...still flames
I brine all my chicken overnight. 10% salt by weight (minus half for bones) and 5% sugar, dissolved in water. That's like 2 tablespoons a pound salt/1 tablespoon sugar up to like 3 pounds, then 1/1 and a half per pound after
if I don't cook it I drain and freeze it.
anyway,
1-2 eggs
1 part garlic powder
1 part onion powder
1 part smoked paprika
1/2 part celery salt
1/4 cumin
1.4 baking powder
mix it and coat the chicken in it
AP flour
kosher salt
white pepper (or I add as much black pepper that'll coat the top of the container of flour
)
cayenne (or not)
MSG
Wyler's powdered chicken boullion
Tumeric (give your chicken Da Glow™)
dredge and throw it in the grease.
10 minutes for wings, 16 for legs and thighs, I never fried a breast in my life.
Hit it with honey and sriracha
That's the basic without getting into sauces and the like.
if I don't cook it I drain and freeze it.
anyway,
1-2 eggs
1 part garlic powder
1 part onion powder
1 part smoked paprika
1/2 part celery salt
1/4 cumin
1.4 baking powder
mix it and coat the chicken in it
AP flour
kosher salt
white pepper (or I add as much black pepper that'll coat the top of the container of flour
)cayenne (or not)
MSG
Wyler's powdered chicken boullion
Tumeric (give your chicken Da Glow™)
dredge and throw it in the grease.
10 minutes for wings, 16 for legs and thighs, I never fried a breast in my life.
Hit it with honey and sriracha
That's the basic without getting into sauces and the like.
RareHunter
All Star
Perfect. Thanks again breh.No doubt breh
I normally use Cajun/Maggi cube over Italian/Sazon but it's all up to you and your preference
IMO
Cajun - just enough smokiness and good aftertaste for chicken
Italian - zesty but works great with the breading
Maggi Cube - keeps chicken from tasting bland. Adds juiciness and flavor to the meat
Sazon - very effective in a pinch. Just don't use too much. Strong salty taste.
Just be sure to be generous with the bread crumbs. The overall taste is comparable to KFC chicken, but crispier breading and a heartier spicing
RareHunter
All Star
U can’t hold out on saucesI brine all my chicken overnight. 10% salt by weight (minus half for bones) and 5% sugar, dissolved in water. That's like 2 tablespoons a pound salt/1 tablespoon sugar up to like 3 pounds, then 1/1 and a half per pound after
if I don't cook it I drain and freeze it.
anyway,
1-2 eggs
1 part garlic powder
1 part onion powder
1 part smoked paprika
1/2 part celery salt
1/4 cumin
1.4 baking powder
mix it and coat the chicken in it
AP flour
kosher salt
white pepper (or I add as much black pepper that'll coat the top of the container of flour
cayenne (or not)
MSG
Wyler's powdered chicken boullion
Tumeric (give your chicken Da Glow™)
dredge and throw it in the grease.
10 minutes for wings, 16 for legs and thighs, I never fried a breast in my life.
Hit it with honey and sriracha
That's the basic without getting into sauces and the like.
. This a fancy recipe. Ima have to make all these and do a thread lol.
Which is why I’m eating Popeyes
U can’t hold out on sauces
Marina
Tartar/ranch+hot sauce (lotta drops)
Worcestershire+hot sauce (couple drops)
Blue cheese
Small amount of cheese dip+salsa any temp
Just try shyt. There's so many legit and homemade sauces that goes chicken it don't make no sense
he_is_I
Pro
Yal dont use season salt on ya wings?
Np breh
No doubt breh
I normally use Cajun/Maggi cube over Italian/Sazon but it's all up to you and your preference
IMO
Cajun - just enough smokiness and good aftertaste for chicken
Italian - zesty but works great with the breading
Maggi Cube - keeps chicken from tasting bland. Adds juiciness and flavor to the meat
Sazon - very effective in a pinch. Just don't use too much. Strong salty taste.
Just be sure to be generous with the bread crumbs. The overall taste is comparable to KFC chicken, but crispier breading and a heartier spicing
+rep for Maggi seasoning
BunchePark
Coli N Calisthenics
Uno Dos Tres