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Specifically the egg vs. milk breading debate and also what are your thoughts on double breading? I use egg, and double bread in a mixture of flour, garlic, black pepper, cayenne pepper, and Tony Chachere's™ seasoning.
Lemon Drop !CITRUS3QCY joined in and replied with this 11 years ago, 1 minute later[^][v]#550,408
I prefer milk, because eggs swell and coagulate a bit under heat, which I think is detrimental to the purity of fried chicken. But I also agree with double-breading. I like your breading mixture. It sounds good. I also believe that the best fried chicken is hand fried in a cast iron pan using a neutral-flavored vegetable oil.
Metæ (OP) replied with this 11 years ago, 11 minutes later, 12 minutes after the original post[^][v]#550,409
@previous (Lemon Drop !CITRUS3QCY)
Lol I've served it to friends who complain it's too spicy and can't eat it! I also use a ton of garlic, I mean like a 1/3rd cup per 2 cups of flour. I use a deep fryer, with corn oil. It makes a mean chicken fried steak too.
I keep meaning to try milk someday, but I'm worried it will be too thin for breading. I love a nice thick crunchy breading to both contrast with the juicy tender chicken and soak up some Crystal hot sauce.
The only downside is, after a decade of making fried chicken several times a week, I can no longer eat it from restaurants. KFC tastes just dead and lifeless to me.
Lemon Drop !CITRUS3QCY replied with this 11 years ago, 2 minutes later, 15 minutes after the original post[^][v]#550,411
@previous (Metæ)
Milk will not make it too thin if you double-bread it. Try it without eggs once. "Too spicy" is what bland, mild Yankees say lol. I agree about KFC: it is crap. Why do you prefer a deep fryer over a cast iron pan?
Metæ (OP) replied with this 11 years ago, 4 minutes later, 20 minutes after the original post[^][v]#550,412
@previous (Lemon Drop !CITRUS3QCY)
Convenience, really. I like just being able to dump in the chicken, set the timer and then just take it out when it's done. Much easier for me than trying to keep a pan full of oil just below smoke point. It gives me a few minutes to clean up or relax. Also I find deep-fried chicken is cooked evenly whereas pan-fried tends to be seared on the top and bottom.
Also if I have any breading left over, I always make fried pickles. Strike while the fryer is hot!
(Edited 52 seconds later.)
Metæ (OP) double-posted this 11 years ago, 2 minutes later, 22 minutes after the original post[^][v]#550,413
@550,411 (Lemon Drop !CITRUS3QCY)
Also what kind of milk should I use? Like should I just grab some whole milk or do I need buttermilk?
Lemon Drop !CITRUS3QCY replied with this 11 years ago, 8 minutes later, 31 minutes after the original post[^][v]#550,416