New answers tagged restaurant-mimicry
Perhaps the biggest difference between most commercial fried chicken and home-made fried chicken is the use of a pressure fryer. The chicken cooks faster, more evenly, remains juicier, and the coating/batter doesn't burn. DO NOT ATTEMPT THIS WITH A HOME PRESSURE COOKER- special equipment is required for safety. Batter makes for a crispier exterior as does ...
Bisquick for the breading - add your spices to the Bisquick. Prior to using it I dip the chicken into a couple of raw beaten eggs then coat it in the breading.
The shininess is from oil that has seeped into your food. According to About.com, the temperature at which oil starts to seep into food is around 163˚C (325˚F). You need to keep the temperature above that to prevent it getting shiny. Remember to use an oil with a high smoking point so you don't replace the shine with a carcinogen.
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