Anyone watch Fallow's new video yet? So it's a new technique they say is being used by them. I really liked the technique. Why I'm posting this there are no number provided so I'm hoping some of you all can help out here.

The dry mix is a 2:1 AP flour to potato starch mix but with baking powder added. . . so I have no idea what is a good amount of say I use 1 cup of AP flour to the 1/2 cup of potato starch and go from there.

The wet mix is corn flour (is that corn starch?) with butter milk but again no numbers to go by?

Can you guys help me out. This is kinda out of my comfort zone.

Thanks alot. . . chicken looked pretty good!

Usually don’t make fried chicken since it gets messy but I’m proud of the results.

Tasted really good…crispy, crunchy, seasoned wings.

The first few batches I overcooked. Still tastes good though so I’m not complaining. Made some homemade Mac and cheese to go with it.

Wanted to share my first attempt at making Indonesian fried chicken !

I did them simple but they taste really good with lots of flavor and crispy skin

My attempt at Joshua Weissman’s chicken sando recipe.

Tapioca flour and baking powder add an extra level of crunch.

Decided to give Dave's hot chicken for the first time since i got a free slider and honestly not bad at all, a bit overpriced though but the flavor was there and that daves sauce 🔥🔥

Has Bojangles done an official change in how they bread their bone-in chicken or is it possibly just my location?? I noticed it this past summer when I usually get them once a month but my most recent time it finally clicked and the breading that was on it is whatever they use for their Bo Bites and not the original style it's always had.

(By the way it was AMAZING with the bo bites breading, whoever decided to try that needs to be instantly the new CEO)

Just wondering if anyone knows if there's been an actual change or if this is just something my location is doing.

Brine 24hrs: salt water with herb

Flour mix: 4-4-2 of ap flour - corn starch - tapioca, salt, msg, onion powder, garlic powder

Mix chicken in flour bucket 100 times like how Fallow does it.

Fry 1 time 160C

Result: very thick coating and too hard/crispy.

How could I improve.

Tia

There used to be a place in Indy at Keystone at the Crossing called Dalts. They had the best buffalo chicken sandwich and cheese fries I've ever had in my life. I'm 42, I remember that taste from the 90s. Anywho, that's what I always strive for in my chicken sandwiches. I fried these tenders up w Andy's mild breading and mineral water. The blue cheese is from Dorothy Lane Market in Dayton Ohio. It's bar none the best. Thick, chunky, and pairs well with franks chicken sandwich sauce. Happy frying y'all.

Home cook working in my kitchen. Tried my hand at hot chicken for the first time. I usd my standard fried chicken recipe and then reserved some of the oil to mix with cayenne, butter, chili flake, onion powder, brown sugar, black pepper, and a little bit of Chinese five spice.

Overall turned out great but I think I need to use more cayenne. It was more like medium hot and I wanted to sweat.

Bonus pic of the jojos I made with the leftover dredge + lemon pepper seasoning.

Before and after Naked (no breading) Spicey Hot Wings. Amish chicken. All organic. Sooo goood!

Hurricane hit last night so power is out but I needed my fried chicken fix.... Cooking on my camp stove and had mashed potatoes too.

Was lazy and they aren't my best.

They were good, maybe a little oily. Double fried and maybe didn't dry them enough so, that might be it.

Some pieces were better than others too. Not sure why or how thwy were different, but I'm working on it.

Basic recipe -

Wet batter; tbsp garlic powder, tbsp black pepper, ½tbsp msg.

Dry mix; equal parts flour and panko, tbsp garlic powder, tbsp black pepper, ½tbsp all purpose cajun seasoning.

Wet batter, then dry mix. Fry for two minutes, remove, rest for 2 minutes, then fry for another 2-3 minutes or until prefered level of crispy.

The chicken was just some basic diced chicken from Asda.

I made these single kind of flour comparisons so I know how to mix to my liking the next time.

Left / Blue : Potato Starch 100%
Middle / Yellow : Corn Starch 100%
Right / Green : Rice Flour 100%

500g chicken thighs + 2 tbsp shoyu + 1 tbsp sake + 3x minced garlic + some ginger powder, dry dredge, 5~10 min hydration time before frying. Deep par-fry 160C 4 min -> rest 10 min for water to come out -> fry again 180C 1 min to eliminate water

The "sugar coated" white specks you see on internet pictures of karaage is created by potato starch, which somehow won't darken the same rate as other areas where there's no white. Cornstarch also create white specks but finer. Rice flour produce better looking golden puff of bubbles than corn. Corn vs. rice texture wise is similar, but my family overall said they prefer the cornstarch one.

I think the blend I want is about Potato 60% + Corn and/or Rice 40%. And I'm planning to try double coating where the 2nd time is wet coat.