Originally Posted by AllanMcPherson @chefbuba
up until last year I would have agreed with you a hundred percent. I got around to playing with the Momofuko style of fried chicken, which is based around steaming the chicken first. It is really, really good!
Having never experienced Momo fried chicken I stand firmly in the cook to order camp.
Both of my recipes depend heavily upon the bird and flour being well seasoned (plenty of salt) before the overnite ( or all day maybe a good 8 hours) resting period.
One includes an overnite buttermilk bath the other depends on the water that clings to the pieces (sometimes 6 sometimes 8 if I separate the wing from the breast) after washing.
Number two is just a loosely termed brine technique.
Before frying I drain and dredge the pieces in plenty of seasoned flour (3:1 AP and white whole wheat) then allow to rest for a bit .
This rest period gives the flour time to absorb whatever liquid remains after draining the bird pieces (important step as this will be your crust).
I am in the veg shortening camp (dunno why... prolly cuz my Gma Van was lol) so during the rest period bring whatever fat you are using up to temp in whatever vessel you are using.
Sometimes the flour will absorb all of the liquid and look a bit wet so I sometimes plop back into the flour and then shake off excess before popping into my skillet.
Don't crowd the parts and cover skillet until time to turn.
After turning leave the cover off.
This will allow the built up steam to escape and insure a crispy exterior.
Remove from fat and allow to drain on baking rack set over a sheet pan in a warmish to hot oven.
When all done frying, discard most of fat and make gravy with the rest (assuming you used the skillet method).
Kinda wordy but great fried chicken is an art in the south lol.
The above is for family meal..... you will want to use a dedicated deep fryer if cooking to order.