Hammered the chicken to an even depth.
Buttermilk brine: cayenne pepper, paprika, celery salt, onion powder, garlic powder, white pepper, salt, black pepper, franks redhot, pickle juice. Left to brine for 24 hours.
Dry mix: plain flour, baking powder, oregano, onion powder, garlic powder, cayenne pepper, paprika, white pepper, black pepper and salt.
Fried straight after dry mix.
Added the chicken to oil at 175 degrees Celsius, tried to keep around 160 degrees Celsius and cooked 4 minutes per side.
Buns are shop bought, sorry I don’t make bread.
Sauce is mayo, Franks redhot, honey and pepper.
Pickles were spicy.
Yes, I’ve watched the Babish fried chicken video on YouTube and it’s epic. 😅
by Western-Flamingo-155
8 Comments
looks really good to me
Next try: cut the chicken in a size that fits the bread, bake the bread too, add sharp cheddar below the chicken 🙂
Oh hell yeah
Why are the cutlets so big?
Why only happyish?
Not enough salt
We like homemade Chick-fil-A cuz no MSG.
if the color / taste of the chicken feels burnt, change your dry rub and keep it simple without adding too much spices (especially paprika)
if the crunch feels not good, you can drip some brine juice or frying oil into the dry mix and make some clumps. those can make volume and extra crunchy pockets on the batter.
For me visually there’s nothing wrong about the burgers and as long as they’re cooked inside, that’s all matters to me. well done 👏