I'm currently involved in a food startup and we're refining our process for product quality. We fry Bone-In breasts, Dark quarters, Wings and Boneless breasts. The challenge I'm currently facing is ...
I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanut oil in deep fryer to 370°F (as high as the ...
I live in the Philippines where Frank's Hot sauce is frankly quite expensive. I'm planning to make a homemade Buffalo Wings sauce with Trappey's Hot sauce (which is cheaper) to sell in our ...
This Korean fried chicken recipie uses vodka to prevent gluten formation in the batter, which results in a thin and crispier crust. vodka is expensive. Are there any substitutes? Will a beer batter ...
See: https://www.youtube.com/watch?v=ZSaR4WmVvRI Alton Brown refrigerates his wings, then steams them, then refrigerate them again. The rationale behind refrigerating them was to dry them out so they ...
I'm currently working for a fried chicken pop up restaurant and we're trying to lock down our process to ensure chicken is fully cooked but comes out fast, crunchy, and juicy. So far I've just been ...