I always wanted to try this famous fried chicken. Thomas Keller's recipe is always simple and straightforward, but the finished product is great! Know the link here at https://www.zhihu.com/question/21348277 the essence of fried chicken, according to Thomas Keller, is Aromatic brine, can be understood as a salty fragrance with spices. Soaking chicken in salt water for a long time (8-12 hours) can increase the water content of the chicken, make the finished product more juicy, and bring out the delicious flavor of the chicken. The outer skin is wrapped in American-style flour-buttermilk-flour. Add spices to the flour. In some recipes, buttermilk is marinated with chicken for more than 6 hours, and buttermilk has the function of tender meat. But in this way, it only serves as a wrap. The process of tender meat is marinated in salt water.
Whole chicken, I prefer whole chicken, do not like to pack. In all the recipes for fried chicken, chicken bone belts are required. Manually dispense.
The legs are separated. The chicken breast is so big that it cuts three pieces. Do not have any part of the spine. This is a total of 12 pieces. If the chicken breast is not that big, cutting 2 pieces is enough.
Here, start to process the brie chopped garlic, stir fry with the onion, stir fry a little brown.
Add rosemary and stir fry
Add water, boil a little, add salt 3tbsp. This soup is very salty, used to marinate meat, if your salt is particularly salty, please reduce salt as appropriate.
Adding lemon juice, I even threw a lemon peel into it.
Add water to a total of almost 1 liter and let it cool in the refrigerator. Pour in a fresh-keeping bag and seal with chicken.
At least 8 hours of marinating. I put them in the refrigerator overnight and took them out the next day.
It is very simple to wrap the powder, put the spices in the flour, mix thoroughly, and put some salt. In addition to the spices in the recipe, I also put garlic powder and onion powder. I have no opinion on the allspice.
Divide the powder into 2 portions, first wrap the chicken, then apply a layer of buttermilk, then wrap a layer of powder. Very messy, fried chicken is to messy. The chicken pieces thus treated are placed on a shelf and dried for about 10 minutes. Let the chicken pieces warm.
This is a wrap-around look and put it on the rack to dry it.
Hot oil to 350f, how do you judge the thermometer? Throw a little slag into it, if you see a small bubble immediately, it is not enough. If the bubbling bubble starts to appear, the temperature is up. If the oil smokes, it means the temperature is too high... Don’t be like this
First place a metal net spoon in the oil pan and gently place the chicken pieces in the spoon so that the cold chicken pieces are not in contact with the bottom of the pan. After a few seconds, you can remove the net spoon. Let the chicken pieces fall freely in the oil pan. So put the chicken pieces in the pot.
The pot is small, only three pieces can be fried at a time... chicken legs for 10 minutes, chicken breasts for 8-9 minutes, and chicken wings for 5 minutes. If your chicken is warm enough and the oil temperature control is stable, this time is enough. If you use a large piece of chicken, such as a large chicken leg, please fry until 12-15 minutes. The thermometer can tell you exactly what the chicken is. Generally speaking, the chicken breast is 75 degrees and the chicken leg is 80 degrees. It is completely cooked. In some recipes, it takes 20 minutes to blow up, which makes me very confused... It is reasonable to say that more than 15 minutes will be very coke.
If your chicken is really hard to get cooked, don't want to fry too long to get the skin out. You can preheat the oven to 177 °c / 350F chicken pieces and simmer for about 5 minutes, then throw them into the oven for 10-15 minutes.
Put the fried chicken pieces on a metal shelf and dry them like this. Do not pad the kitchen paper. The kitchen paper will make the steam soften the crunchy skin outside. Let it dry for a while and let the steam go away.
How to describe it. It’s delicious to tears. The meat is very juicy, the skin is very crisp and has a hint of vanilla. Not tired.
Do not use less flour, the amount of flour can be a little more appropriate. The amount of the original formula is about double that of this. There is a lot of waste in the wrapping. I think at least 3 cups of flour is needed to have enough space to work the chicken. The fryer has its own net pocket and can control the temperature. This is the best. I used the ordinary pot to fry and I could only explore it myself.