Fried Chicken

My journey to making my perfect Fried Chicken.

Still a work in progress but found some key ideas this round. Some tips below that I’m currently tweaking.

Pre frying tenderizing and flavoring, particularly with salt and acid, make a big difference

Let the chicken meld with the first layer of flour overnight.  This will help the crust stay on the meat while eating.

Sous vide can be utilized to thoroughly cook the breast below 165.  This makes the breast comparably as good as dark meat (not quite, but almost)

Mixing the traditional all-purpose flour with corn starch (or even potato starch) will result in a crispier crust.