u/jimimin77

So I can’t add a new picture.

It just wasn’t good. So what I did last time.

Wings was the protein.

Marinated in spices and vodka.

Dredged in 80 percent rice flour and 20 percent potato starch along with my spice mix.

Rest in fridge for 30 mins. Rest to room temp.

Double fry at 330 then 360.

I posted those pics. They were perfect. Light crispy wings that didn’t get soggy. Breading was thin. Super crunch. We were all sold. I was like I’m out!

Ok fast forward to Sunday.

Now the protein was tenders and thighs cut into strips.

Exact same process as above.

1. Breading stuck. So win.
2. Didn’t get soggy with sauce. Win.
3. The breading felt thick this time and hard. Not crispy.
4. I felt like they were all breading and no chicken. But people use tenders all the time. Maybe cause breading was hard and thicker?
5. A bit dry. So yah maybe I overcooked but it was trying to get more color like last time.

So only only thing I did different was I tossed multiple pieces for like 60 secs. Pushed breading on. Last time I did quick toss and push breading on per wing. One at a time.

So did I toss too long and build up too much breading?
Does the 80/20 of rice and potato not play well with no skin like the wings? Did I just plain ol over cook?

The reason I’m shying away from AP flour and using rice flower is cause m afraid of the breading being too think bit gummy. Does that make sense. Yah crunch on outside but inner near meat is gummy.

The wings were a 10. This was like a 2.

Ok help me along. What should I do?

I’m my head I feel like I need to go 80/20 with AP flour and potato starch. I like the potato starch vs corn starch.

I think I’m going to go back to bitter milk marinade. Wash off.

Do a dry dredge and then rest in fridge.

Then come back out of fridge and do a wet to dry and go.

Or I might come out of fridge cause they should be tacky now cause of AP flour vs rice flour right? Rice flour doesn’t get tacky. And just do a dry dredge again without wet and go.

I had some time today so I decided to do some “chicken strips”. I’m using to cuts to see what I like better. Regular chicken tenders from the breast and thighs that I cut into 2 strips. I’m not changing my technique that I used with the wings a few weeks back. Wanted to see if the technique translates over to other cuts. I don’t have much yet cause they are resting in the fridge for 30. Then out for 20 or so and then to the fryer. If I like them I’ll post up everything like last time. If I don’t you aren’t getting anything. lol I’m not going for the whole craggy thing like most on here. It’s all about crunch and keeping it light and the finished product can take sauce and not get soggy. I also don’t want to risk that thick batter layer which I’m just not a fan of cause I don’t think I have that skill down yet

Rain today so I decided to try deep fried breaded wings. I didn’t want the heavier hooters style. I wanted lighter so all my searching took me to a 80/20 mix of potato starch to rice flour dry mix with seasoning. Never did a fry without AP flour. Read up on what all the flours and starches actually do when used and decided this might be the ticket to crunch and lightness without that heavy feel. The really new part was marinating the wings in my seasonings and vodka. Just a little bit. 3 hours marinated. I dabbed off a bit of the wet marinade and then went right into dry. A nice shake off with some squeezing to get everything to hold cause I think that is one of my problems with my shell sticking whenever I deep fry chicken. Then into fridge for 30 mins then back out to room temp to let the dredge get wet. Doubled fried.

This experiment batch got tossed in my typical bbq sauce with a flop red rib candy. I smoke a lot of meat and one of my go to bbq glaze is whatever bbq sauce I make or use and adding a bit of whatever rib candy we have for the flavor the family wants.

I think this is my most successful fry so far. My son said this was the lightest and crunchiest chicken I have done.

So tonight when my wife gets home I’m doing same mix but I’m doing lemon pepper this time. I found a wet lemon pepper sauce to lightly mix the finished wings in. The wings are marinating in vodka and Lemmon juice with some salt, pepper, garlic powder and onion powder.

That’s about it till later.