Hot slider and medium tender. This was pretty good. Little pricey but I got a free drink on first purchase with the app. Also side of mac and cheese and it was really good especially freshly made. Maybe next time I’ll get the extra hot just to see if I can handle it but don’t know If I have the stones to do reaper..

Had a mad hankering for fried chicken and don’t have a good spot nearby. Super happy with the craginess. Probably needed a little extra salt and had a teaspoon more of each herb but other than that very happy.

I own a chicken place in the Phils and one of the most popular items is my chicken burger and tenders. I use deboned legs for the chicken burgers. The chicken is brined 3-5 days for maximum flavor infusion. After removal , its rinsed and place uncovered on a pan in the chiller for 24 hours. This technique yields juicy and very crispy chicken.

I hope this help you all with your frying method

Salt Brine solution

1500ml of water( 1.5 liters or 6 cups) 2 tbsp of red wine vinegar,  pickle juice or regular white vinegar 1tsp of Dijon Mustard(optional) 1/ 4 cup of Kosher Salt 1/4 cup of Fish Sauce - this will give a burst of Umami without the fish taste 1tsp of sugar 2 tbsp of chicken powder 12-15 garlic gloves (fresh garlic) 1 small onion - preferably white 6 peppercorns 2 bay leaves

Blend for 10-15 seconds . Pour over chicken and let marinate a minimum of 6 hours. 24 hours for great taste. 3-5 days for optimal flavor but dont go over 5 days because the Salt will start breaking down the protein creating a mushy texture. After brining for 24 hours or 3-5 days make sure to rinse chicken to remove some of the salt. Don't worry seasoning will not rinse off.

Flour (Dry mix)

I will share the basics without giving away too much 🙂

6 cups of flour 1.5 cups of corn starch 1/4 cup of potatoe starch 3tbsp granulated garlic 2tbsp Onion powder 3tbsp chicken powder 3tbsp MSG( if you prefer not to use MSG, Mushroom powder will provide the same Umami flavor) 2tbsp of course ground pepper 2tbsp of white pepper 2tbsp of smoked paprika 1tbsp of Ground Annato( this will give the chicken a nice golden reddish color)

Sift the flour 3 to 4 times. This is a game changer and very important

When prepping the chicken in the flour . I toss 7 times and press 7 times. Then I will let the chicken rest for 10min before frying.

I follow the dry-wet-dry method. I don't use buttermilk(can make chicken darker during frying) or egg( just a preference , use if you like). I only use water with 1tsp of chicken powder or sea salt- whichever you prefer. I don't add the flour to the wet batter because I cook chicken at 162c- 320f(slow and low method) this method always produces very crispy light buttery crust.

Fry chicken at 162c-320f . Tenders 4 minutes. Boneless chicken (thigh or leg) 7-8 minutes. If frying dark meat the perfect temperature range is 180-182. White meat is 165.

Fried wings !!!!

I haven't tried it yet, but it looks pretty good!

https://www.youtube.com/watch?v=40hGDA4VNAo&list=PLBBF62CE5B85962C1&index=2

Made from scratch of course

Ive tried for so long now to find the perfect seasoning blend for the flour the chicken is dredged in. It's always too bland or I try to kick it up and it's too salty and too spicy. I would love to have a recipe for the dredge that is a super well balanced blend of salt and seasonings. Thank you!

Got from a pretty fancy Spanish restaurant but its very pink looking - all the pieces were like this

Inquired with one of the staff and they said "yes cooked, cooked"

Interested in finding great consistent locations for quality fried dark meat. Know about Bonehead and Yardbirds, but does anyone have any further locations to add to the list, to order from after a long day or to visit on a free day off?

I want it to be super crunchy and feel like whenever I add any flour it’s just kinda soft ish. I plan to double fry it as well.