December 31, 2013

Department Store Fried Chicken


A very fine, upscale department store (rhymes with "chord strum") has a restaurant which features an interesting fried chicken recipe in that, instead of using a wet bath soak prior to a dip into seasoned flour, it calls for using the chicken’s own moisture to create the crust. The chicken is dipped in half of the flour mixture and then laid out on a rack, covered in the refrigerator to sit for 4 to 24 hours. It is then coated a second time and fried.
Now, one thing that immediately comes to mind is the most people think that the chicken breast is dry and tough, hence, brining to help with the tenderness. Here, though, you have a recipe that is actually designed to suck out the moisture from the chicken. And you have the chicken coated in flour for a time frame long enough to develop the gluten.
And when I try this recipe, I will do one batch with low protein cake flour and one with all purpose flour in order to compare the two.

For one 4 lb chicken

2 cups AP flour
¼ cup salt (!)
2 tbs “granulated” garlic
1 tbs “granulated" onion
1 tbs dry oregano
1 ½ tsp dry basil
1 ½ tsp black pepper
1 ½ tsp dry marjoram
1 ½ tsp dry sage
1 ½ tsp dry thyme
½ tsp cayenne

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