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Frying at 335

post #1 of 4
Thread Starter 

Hi.  I'm about to introduce double-breaded fried chicken this weekend.  I am going to be frying them at 335 degrees rather than 350.

 

In your experience, will 335 be sufficient for frying other items such as fries, pre-breaded products, etc.

 

Over the years I have understood that this is not a problem, some companies actually doing research on the subject.  What do you think?  I do use one of the fryers for only frying fish at 365, which leaves only two for everything else.

 

I don't have a dedicated chicken fryer due to vent hood space, so the chicken must be cooked in one of three banked fryers that I have that are hooded.

 

Thanks much.

post #2 of 4

It sounds too low to me.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 4

Why? confused.gif

Quote:
Originally Posted by Raibeaux View Post

Hi.  I'm about to introduce double-breaded fried chicken this weekend.  I am going to be frying them at 335 de grees rather than 350.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 4
Thread Starter 

The company that makes the breading recommends 335.  I have used their product years ago, and it worked out well.  I have a couple of cases coming tomorrow to play with, and will see if 350 works as well.  Best I can remember, the 335 let the chicken get correctly done without the breading getting too dark.  I do remember it was a nice golden color, whereas right now it comes the breading comes out fairly dark.

I don't think it's a moisture thing, but I suppose it could be.

 

It may be that I was using a larger chicken last time and that with a 16-Hd 8-Pc. case it won't be a problem.

If 350 will work out, it will save me some problems.

 

What's been you folks' experience?

 

Thanks.

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