Photo of your dinner (Vol 3)

[21TonyK]

cbmotorsport said:

21TonyK said:

Not the most elegant but so good. Even the kids said it was better than KFC.

Buttermilk?

Half milk, half full fat yoghurt.

[21TonyK]

craigjm said:

21TonyK said:

Not the most elegant but so good. Even the kids said it was better than KFC.

What’s the recipe for that Tony?

Pretty simple for the coating, plain flour, dried oregano, thyme, marjoram and sage plus old bay seasoning and a ridiculously unhealthy amount of salt and MSG.

What I wanted to really prove to myself was whether the 3 days of waiting was worth it. And it is.

First joint a whole chicken leaving everything on the bone or I guess it would be much simpler to just buy a pack of thighs, drumsticks and wings.

Then salt each piece of chicken, not too heavy but a good amount over all the surfaces. Leave in the fridge for 24 hours.

Add a few big tablespoons of full fat yoghurt and the same of milk and really massage well into the chicken. Leave in the fridge for 48 hours.

Mix up the flour and seasonings, dredge each piece of chicken carefully and deep fry in small batches at 165c until golden (3-4 minutes) then into an oven at 170 for a further 10 or until cooked through.

The chicken is so soft and tender it really is worth the extra effort.

[Gandahar]

johnnywgk said:

Gandahar said:

pork and cabbage / peas



So simple yet so tasty

Is that the smoked/cured stuff you get from the Polish type shops? How you prep/heat it.
Tia

Put it in the grill at 200C and wait for it to get a bit bubbly, see where it has just started to do so. I am no expert on it though.

[Gandahar]

21TonyK said:

craigjm said:

21TonyK said:

Not the most elegant but so good. Even the kids said it was better than KFC.

What’s the recipe for that Tony?

Pretty simple for the coating, plain flour, dried oregano, thyme, marjoram and sage plus old bay seasoning and a ridiculously unhealthy amount of salt and MSG.

What I wanted to really prove to myself was whether the 3 days of waiting was worth it. And it is.

First joint a whole chicken leaving everything on the bone or I guess it would be much simpler to just buy a pack of thighs, drumsticks and wings.

Then salt each piece of chicken, not too heavy but a good amount over all the surfaces. Leave in the fridge for 24 hours.

Add a few big tablespoons of full fat yoghurt and the same of milk and really massage well into the chicken. Leave in the fridge for 48 hours.

Mix up the flour and seasonings, dredge each piece of chicken carefully and deep fry in small batches at 165c until golden (3-4 minutes) then into an oven at 170 for a further 10 or until cooked through.

The chicken is so soft and tender it really is worth the extra effort.

Excellent ... I especially love the "and a ridiculously unhealthy amount of salt and MSG." after the healthy herbs.

I tend to do my chicken the more Popeyes way, which has the different coating style. ie



With that, which is deep fried, any seasoning in the flour / batter mix gets lost due to the process. I am going to do Nashville Hot tomorrow so will send pics.

[21TonyK]

Gandahar said:

I tend to do my chicken the more Popeyes way, which has the different coating style. ie

"Popeyes"... I know its a US chain but educate me please! Looks really good!

[Gandahar]

21TonyK said:

Gandahar said:

I tend to do my chicken the more Popeyes way, which has the different coating style. ie

"Popeyes"... I know its a US chain but educate me please! Looks really good!

They do a very "crinkly" coating which is more 3-D than KFC, see here

https://www.youtube.com/watch?v=bUfsc5bLk-Y


I've replicated this and it has some advantages and downsides to be honest. The coating is good but if your chicken is too thin, like doing strips of breast meat, the ratio can be wrong. Also has not the taste of a KFC style coating.

The recipe for that is simple.

1 tray of flour
1 bowl of simple flour and water batter not too thick .. THIN.
1 tray of flour.

1. Coat the chicken in the flour of course to give the batter something to stick to.
2. Dip in the THIN batter to just give a sticking surface and drain most off, you are not going to be doing battered cod !
3. Put in the 2nd flour tray to give the crunchy coating. The amount of flour you stick on it here of course gives the amount of crunch, it can get quite claggy on making, nothing to worry about apart from all the mess you are making ...

Deep fry 180C for 5-6 mins if large breast strips as above, longer is bigger.

I'd be interested to see what you think of this method and how to improve it. I'm still in the camp that deep frying stuff needs flavourings put on afterwards rather than before frying, but my palate might be a bit jaded from all the horrible things I have cooked over the years. ie http://www.zen141854.zen.co.uk/kidcur2.jpg

As you have more experience with cooking than me would be interested in your thoughts if you do it and how to progress



Considering KFC and all fast food is so expensive for what it is, this should be a great example of how to go far better, easily, at home!

Edited by Gandahar on Friday 25th October 18:31

[21TonyK]

Sounds very much like how I used to to fried chicken a few years back in the school when the numbers were easy.

But... to be sure I will have to spend at least a few afternoons playing at work over next 2-3 weeks.

The nice thing about my job is I get paid to play around and come up with new things that kids like and and still fit (just) within school food guidelines. Sometimes that is fried chicken, other times its sous vide confit duck or BBQ tuna steaks.

[Tony Angelino]

I do a similar, although cheat somewhat by using spicy batter coating from the local Asian supermarket.

Cut up chicken into tenders/goujons
Coat with the spicy batter
Dip in egg wash
Roll in bright orange 'breadcrumbs' also from Asian store
Deep fry in batches for 2-3 mins

Then freeze when cooled, heating them up in the oven 2-3 at a time for the main part of a quick, tasty midweek meal without stinking the house out with the deep fat fryer every time.

Done similar with fish and this:

https://www.tariqhalalmeats.com/tropics-spicy-fish...

[johnnywgk]

Gandahar said:

Put it in the grill at 200C and wait for it to get a bit bubbly, see where it has just started to do so. I am no expert on it though.

Cheers

[Dizeee]

21TonyK said:

"Popeyes"... I know its a US chain but educate me please! Looks really good!

THATS THE ONE!

Man after my own heart. Filthy and at the same time healthy chicken - served as it is with a choice of delectable sauces. Oh yes. That's awesome!

[Dizeee]

cheddar said:

Pizza with fizzy blue cheese

Didnt go un-noticed

Love blue cheese

[21TonyK]

Dizeee said:

21TonyK said:

"Popeyes"... I know its a US chain but educate me please! Looks really good!

THATS THE ONE!

Man after my own heart. Filthy and at the same time healthy chicken - served as it is with a choice of delectable sauces. Oh yes. That's awesome!

Did a bit of a quick test yesterday...



The two bits in the middle were floured, then a flour/water batter, then flour again. Deep fried at 165, they came out best.

The leftmost piece was flour, egg white/flour batter, flour. The coating was heavier and less textured.

The rightmost was the same but the flour had a lot of baking powder added. This wasn't particularly good, almost like chicken in a doughnut.

So... so far simple seems best. The flavourings were just what I happened to pick up which was salt, white pepper, garlic powder and smoked paprika which was actually quite pleasant.

[craigjm]

Popeyes chicken is makes KFC look Michelin star

[Isdriver]

Whent full council for tea tonight thanks to Morrisons. Micro mash, tin of batchelors peas, 4 babies heads steamed, minced beef and onion. Lashings of hp sauce and drizzled with bistro finest instant gravy. Followed by bounty ice cream for dessert

[21TonyK]

anonymous said:

[redacted]

Suet puddings...

Perfect dinner considering the weather (and rugby) yesterday!

[Tickle]

Isdriver said:

Whent full council for tea tonight thanks to Morrisons. Micro mash, tin of batchelors peas, 4 babies heads steamed, minced beef and onion. Lashings of hp sauce and drizzled with bistro finest instant gravy. Followed by bounty ice cream for dessert

Babies'yed, a dirty classic

[Jonny_]

Made some pasties for lunch.

Filling is authentically Cornish (beef skirt, swede, potato and onion, seasoned with salt and black pepper), but I used puff pastry rather than short crust.

Fiance had hers with salad, I had mine with a bottle of Rattler.

[sc0tt]

Home made big macs with cheesy bacon fries with mayo and buffalo sauce.



This stuff really is the daddy and tastes exactly the same as the real deal

https://www.mirror.co.uk/money/shopping-deals/mark...

[zetec]

I always thought Big Mac sauce was just Heinz sandwich spread???

[ZedLeg]

It's a mix of mayo and yellow mustard with a little pickle juice in it iirc.