I'm trying to develop my own "secret" fried recipe, something that is similar to Popeye's or Church's. I'm a LONG ways from getting there. Here's what I did in my last experiment:
- Chicken was marinated in buttermilk with Cajun spices and Tabasco sauce for 24 hours
- I used a deep fryer and canola oil. 175C.
- Prior to "dressing" the chicken, I let the excess buttermilk brine drip off the chicken. I then seasoned it with Cajun seasoning
- I made a batter using an egg, self rising flour, milk, baking powder
- I also tried using just plain flour for breading
- Using the batter, the chicken came out looking burned and too smooth (didn't have that crunchy look). It burned too much that I couldn't finish cooking the chicken.
- Using the flour, the chicken came out with a thin crust, somewhat crispy, but also too burnt.
- Dipping the chicken in the batter AND then flour gave a bulky & crunchy look. However, again, the result looked too burnt.
I then changed the the breading. I used bread flour and corn starch. I dipped the chicken in the batter again, then used the new breading. The bread flour was a bit lighter. And the corn starch was even more lighter. But they were still burn looking (just lighter shades). I also dropped the temperature to 160C.
Burnt chicken whose crust wasn't really sticking to the skin/meat.
Any suggestions on what I can do to improve? I'm guessing something in the batter is causing the burnt coat. What flour should I use? What can I do to make the coat stick to the skin/meat? Any other suggestions on what to do?