My standard for fried chicken is
1. tender and juicy inside
2. crunchy outside
There are two equipment engineered to do just that
1. Sous vide
2. Electric deep frier
I am using Fusion Chef Sous Vide and Waring frier. Both machines have one thing in common - a proportional–integral–derivative controller (PID controller) to keep temperature exactly where you want! Here is a wikipedia page for you to geek out on, after you hand the cooking over to those machines: https://en.wikipedia.org/wiki/PID_controller
You'd also need a vacuum sealing machine. I use VacMaster Chamber Machine.
Step 1: Put the Chicken in the Bag
Put the cut up parts in a vacuum bag, without overlaps.
Pack in a flavor you like. New York Times has a good list http://cooking.nytimes.com/guides/25-how-to-make-f...
Seal the bag.
Step 2: Put the Bag in the Machine
Choose how cooked you want the chicken to be, using this amazing chart from ChefSteps.
"Cooked at 149 °F / 65 °C for an hour, chicken breasts will emerge juicy and tender.
For tender, boneless chicken thighs, cook at 167 °F / 75 °C for 45 minutes."
Preheat the machine. Throw the whole bag in and start the timer once the temperature is reached.
Hint: this is the time you read about lovely PID controller. https://en.wikipedia.org/wiki/PID_controller
Step 3: Dip It!
Following the NYT recipe, mix the following in a big bowl:
- 1 ½ cups all-purpose flour
- 1 tablespoon salt
- 2 teaspoons pepper
- optional: garlic, onion, chilli powder
Have a separate bowl of buttermilk.
One piece at a time, cover it in flour, dip it in buttermilk, then flour.
Step 4: Fry It!
Since the meat is cooked, this part is quick and simple. You can fry it whenever folks want some.
- Heat oil to 400 F
- Fry for 2min or till golden and crispy.
Step 5: Enjoy!
That was your stress-free bound-to-turn-out-fantastic tender and crunchy fried chicken recipe, guaranteed by PID controllers.
Hungry? Get some train eating /reading on Braided Nutella Bread by my lovely Italian baking master https://www.instructables.com/id/Braided-Nutella-Br...