Similar to my little technique the only difference (apart from the 1st dry phase in which mine is a bit simpler cornstarch, flour and riceflour) is that I marinade it in buttermilk, couple of cloves smashed garlic and hot sauce, msg and salt
Well done, Chef. The pursuit of perfection is an arduous and long one, but I just know that the end product has made the thousands of bites of chicken worth it. Proper science, this stuff.
Trying to take on commercial fried chicken without a pressure fryer is quite a ballsy move. Props to yall for always striving for the best and sharing with us. Ive been able to share some really fantastic meals with loved ones using techniques and ideas Ive gotten from your videos. Thanks!
@@Mutiny960 West coast guy here that is now in small town NC, but I've worked at popeye's, church's, and kfc growing up. KFC is the only one that used a pressure fryer. Here in my part of NC the Bojangles they don't use a pressure fryer, and neither does the Popeyes. That's why I asked where they were. We just got a royal farms, like a couple of months ago, so I'll ask them about it.
Brilliant work here. And no BS, all proven techniques and utilising ingredients like MSG show you’ve not been fooled by the MSG hype train. Using a Dashi version of MSG is awesome as well. My stumbling block would be how a food truck would utilise this technique when they have to focus on space limitation and turnaround time. 120 turns would add at least 5 mins. Is there a food truck version possibly?
Dash is natural. MSG is the coca*ne version, and severely detrimental. Read Dr. Russel Blaylock's book "Excitotoxins: the taste that kills". A renowned neurosurgeon of 20+ years who discovered that MSG overexcites the neurons in the brain for ~1hr before destroying them completely.
Chef Will: What method do you use to judge if or when your frying oil is too far gone and should not be used for more chicken frying? Is it only a matter of eyeballing it and intuition? Thanks.
Pretty much Eyeballing. If you Oil is browner than you want your chicken to be It's too damn old. At that point you Strain it to see if it makes it better. If it doesn't then throw it on the compost heap and start with new oil.
@@grrinc that's correct, me personally I always use a small vessel and the one and done method with frying oils because I can make use of the fat elsewhere especially to start barbecues if I'm using lard or tallow however not everyone is like this and many places frequently strain then reuse the oil for nearly a week. But that's how you end up with cancer. 🤙
I've got massive respect for the Fallow guys....they know their 💩 and explain process brilliantly in their videos. For fried chicken, I'm sure the technique shown - starting in wet batter before tossing/aerating in a dry mix of cornflour/flour/baking powder and bicarb before going to a 2nd wet batter and then back to 2nd dry - will get great results....its a lot of effort for the home cook. The ratios for a mixed dredge are really important using these these ingredients as well. Too much cornflour makes the crust too hard...but too much normal flour gives you a soggy coating. The wet batter is also something I've not had great results with. Its great for fried fish but not for chicken in my experience. After trying lots of combinations and recipes I have found that wet brining the chicken for 24 hours in buttermilk and salt/seasonings before dredging in a simple dry mix of tapioca flour, a bit of baking powder and seasonings works brilliantly for fried chicken. I will definitely try and incorporate the extra tossing when I make it next time but using this simple dry dredge...then frying the chicken at 150 to cook it through without too much colour on the crust...before removing onto a rack to cool...then re- dredging and frying at 170 to give final crisp and colour...is easy and pretty much foolproof!
What watching Fallow vids does to the brain (and I'm dead serious) : this morning I had a dream of working there, I was in charge of preparing raw chicken and filleting fish. Woke up very satisfied and with a boost of energy for the day😂
Do you have any guidance on how much salt to add to the marinade and the dry dredge? If the salt in the marinade comes from the hot sauce and mustard, then please just give guidance for salt in the dry dredge. Getting the salt right in my fried chicken is something I’ve struggled with. Thank you in advance for any help with this issue. 👍🏻 Great video. The final product looks delicious!!! 👏🏻
Hopefully you get a better answer, but if it were me, I’d just taste the marinade and dry dredge before I put the chicken it and flavour it as needed. Maybe just slightly over salt the marinade cuz the chicken needs salt too. The eggs might not need any if ur oversalting the marinade, or if u choose to, microwave a little of the egg to taste for saltiness. People use different salt so it’s more up to you to develop a comfortability with your own salt and taste, imo. Be conservative btw! Easy to add more, hard to remove
@@cpmc5400 Thank you! Do you have any guidance for salt in the dry mix? I’ve heard that 1 tsp per cup of flour is common, but that might be too much with the salt in the wet mix.
@@Lettuce-and-Tomatoesthere's no such thing as the perfect amount of salt for everyone. So if you're struggling to season meat effectively then your electrolyte levels are too low for you to taste properly.
fried chicken goes well with sambal belibis. get your hand on that hot sauce when possible. that's how we do it in Indonesia. Anyway thanks chef for the insight.
Add soak in picklejuice for a day. Thank me later, that's a Nashville TN hot chicken technique they do around here. Adds a layer of 'mmm I don't know what that is, but I like it'.
Looks really nice! 👍 I've been looking to try it out, but I can't hear the exact ingredients he is using in the flour. I hear flour, msg and baking power. Then two "Tayo starch" "vicar" which I'm not sure of, if anyone knows? 🙂
thanks for sharing these techniques. i reckon the average viewer won't go the extra mile like you do, but videos like this make us really think about the process, not just mindlessly following a recipe
How long is the wet and dry dredge good for? Cam you use the same dredge the next day or couple days later or do yoh have to toss it when gou are done?
Your flour is good for a short while as long as you don't mix cooked and uncooked meats in there but that's for home Cooking. Wet. Always replace. Always.
I love watching these videos, but who am I kidding, all still go somewhere to eat it... I am not turning a chicken breast 60 times twice...maybe if my best friend begs enough for it and brings the wine
You’ve not told us the type of oil used, the internal temp of chicken when taking it out, also if eggs or buttermilk is used for the wet batter? If this is really to help us please help with this
It would seem to make sense to use a bag or container system to shake it gently - and faster. 60 times is such a arbitrary number it seems obviously made up by some chef somewhere as a proprietary reason why it tastes good/works. Like not 40, or 55, but 60.
I have never seen so much batter in my life.. I've been perfecting chicken for 13 years, and I've had the best takeaway chicken in town for years.. There are many ways to skin a cat.. but that's just too much batter! Good luck getting that to stick to legs or thighs as it will either come off when the water comes out of the chicken or before then.. And even if the batter stays on there will be just too much.. Just get your chicken and rinse it, then panne in "all purpose seasoned" self raising flour, leave to rest for 5-20 minutes and fry at 180 degrees.. Mix 100g "Heera all purpose seasoning" to 1kg self raising flour. Just dip in the flour, rest, and fry. You can double dip if you wish to have a thicker crust (leave to rest for 5 minutes between each coating). This is the KFC style chicken you all want at home on legs and thighs like most struggle to make! This is the recipe for a production line!
Well done, this is some great fried chicken and an interesting approach for dredging. A lot of the best places here in the US will also add an acidic element to the marinade so I was surprised with this one.
Don't bother. You could do it in a heavy pan (le creuset or similar -- use a sugar thermometer to regulate temp) but you're gonna be anxious about the hot oil and it's not worth the waste, after-smell and clean up. I have never deep fried anything at home and thought it was worth it aside from the learning experience. You could do it as a sort of shallow fry, so you have the oil come just over halfway up the chicken and carefully flip it. It's not gonna be the same, but it is much less waste and such. Either way, you can pass the cooled oil after and reuse it
