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Discussion Starter · #1 · (Edited)
Going to make this tomorrow, now my question is which coating would you use Potato Starch or Flour? Seams like flour burns every time so though potato starch would work out better it seams to be the choice in Asian cooking. I have an electric deep fryer so the oil temp is 375.



Second, does potato starch ever go bad, I searched the net and only found talk about potato starch in whole potatoes and not what is sold in bags.
 

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Discussion Starter · #3 · (Edited)
Ok these electronic deep fryers maintain the temperature unlike fry pan were it would drop. Every recipe says 375 for chicken but none talk about using electric deep fryers always fry pans. I seen videos were the temp dropes like 50 degrees depending on number of chicken pieces placed in the pot and temp of chicken used.

I'm using whopper chicken thigh, these are close to turkey thighs in size and .79 cents lbs. They must come from monster sized chickens, much bigger than whats in packs sold at shopping clubs or most food stores. the store is Best Yet markets if you're in NY.
 

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When you drop a piece of chicken into hot oil the temperature drops, I don't care what the device is whether a fryer or a pan.

Frying chicken takes a little practice and if you haven't done it yet you'll see what we mean soon enough.  Everyone burns the outside of their chicken and undercooks the inside their first time so you won't be alone.  

Monster chickens eh?  Sounds suspicious.  Farmers know that good things come in small packages, trade secret.
 

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Discussion Starter · #5 · (Edited)
They look like small chicken thighs but when you remove them from the pack they unfold to whopper size bone in. I'm thinking these must come from the large oven stuffer roasting birds, .79 lbs pack of 8 thighs were $4.44. Even the chicken cutlets were way big, whole breast from both sides not typical size chickens you get at costco 2 in a bag.
 

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Poor quality, most likely Southern grown and injected for that price. Stick with the birds from Costco they will be a better quality. A 3 1/2lb bird is the perfect size for roasting or frying if you can find ones that small.
 

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Some cooks fry then finish in an oven so for your monster parts that might work for you.  The 375 to 325 drop should produce good results, but like KK suggested there is a learning curve to fried chicken.  I like the chickens I get at Aldi they are less fatty and I look for @ 4lbs, or under if I can find one.  I like to buy a whole bird and break it down myself.  

Paula Dean soaks hers in buttermilk and hot sauce and it's some of the better fried chicken I've had.
 

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I prefer a very light dusting of seasoned flour for my fried chicken.  Batters make very heavy crust.  I've never tried potato starch.  

I love frying in my dutch oven.  Very easy clean up.
 
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