This was the test for the best quality crust for chicken tenders. A few nuances I couldn't fit in the video: In my experience, wings and thighs are totally different. The best technique was to brine 20 mins in saltwater, then dip in starchy flour (either corn or potato), then dip in batter made with fizzy water and the same starchy flour, and then go back in the starchy flour for a press and rest. Lastly the "double fry" I referred to is frying most off the way, pulling it out, and then frying again to make extra crispy. Seasoning and spices were left out of this test because they are subjective and I wanted to focus on those in my recipe video… coming soon. đđđĢĄ
I really appreciate this because I try to do this but of course I can't make the same thing weeks on end so every time I make it I try to compare my notes and tried a little different to see what works better and I think most home chefs do that so I appreciate you showing that to us in a video if that's your thing I'll subscribe to your channel thanks very much friend all the best to you
Did you try to vary up the oil used at all? I know like in terms of french fries it can make a difference, like McDonald's old beef tallow version vs post 90s seed oil, etc
As a guy thatâs worked making tenders from scratch to order at a restaurant best thing you can do is pay and rest. If you canât do anything else, do that and donât overcook and youâll have a decent tender.
This was the test for the best quality crust for chicken tenders. A few nuances I couldn't fit in the video: In my experience, wings and thighs are totally different. The best technique was to brine 20 mins in saltwater, then dip in starchy flour (either corn or potato), then dip in batter made with fizzy water and the same starchy flour, and then go back in the starchy flour for a press and rest. Lastly the "double fry" I referred to is frying most off the way, pulling it out, and then frying again to make extra crispy. Seasoning and spices were left out of this test because they are subjective and I wanted to focus on those in my recipe video… coming soon. đđđĢĄ
simple, to the point and no addons. quality video and now i know the best crust without owning a deep fryer.
Pickles, my dude, are delish
Yeah, I knew about resting from trial and error with fried pork cutlets.
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I really appreciate this because I try to do this but of course I can't make the same thing weeks on end so every time I make it I try to compare my notes and tried a little different to see what works better and I think most home chefs do that so I appreciate you showing that to us in a video if that's your thing I'll subscribe to your channel thanks very much friend all the best to you
Wheat dextrin? "Extra crispy maker" … That's not the same as Trisol, right?
you know the chicken tender gonna be fire when you crack it open and it looks like a fish stick.
You want a really tender chicken tender, you need to velvet, the chicken tender. And then do all of your prep and then frying.
I wildly prefer a pickle juice brine to any salt water or buttermilk brine. I made some at home and totally sold my partner, who has ARFID. đ
I worked in a Chick-fil-A kitchen for 3 years, and I could've told you all of this. There's a reason their chicken is the best
Sorry but the tenders look average at best
How would you like to join food fairy my friend
What about hydrating the flour coating overnight?
please mix the franken chicken with the super bbq
Did you try to vary up the oil used at all? I know like in terms of french fries it can make a difference, like McDonald's old beef tallow version vs post 90s seed oil, etc
its a cooking Zac Efron
Personally i tenderize chicken in water and baking soda. Makes the meat so damn tender its insane
Usually.. chicken makes the best chicken tender
Is this a joke
I'm just assuming all the people glazing your stuff cannot in fact cook
The âbestâ is relative to the taste buds of the eater.. your best might be my worstâĻ
As a guy thatâs worked making tenders from scratch to order at a restaurant best thing you can do is pay and rest. If you canât do anything else, do that and donât overcook and youâll have a decent tender.
right on. try EverCrisp? used in award winning hot chicken.