I will next time now. Excellent idea! Thank you.
I will next time now. Excellent idea! Thank you.
Correct. Gravy base then eggs and proteins.
From scratch. Easier than you think.
I use this recipe except I grill or broil the chicken instead.
I use this one except I grill or broil the chicken instead.
I didnt this time, but if you want smooth texture, blend sauce and strain. I’ve done it before for butter chicken and it turned out very smooth.
I use this one except I grill or broil the chicken instead.
Cook equal parts flour and some fat (butter or oil) until it’s a thick paste. Slowly drizzle cold milk and mix. Add milk until consistency you want. Add salt and shit load of pepper.
Doesn’t get too mushy if you eat in a timely fashion. There’s also enough crispiness from the underside.
No real recipe. I dry-brined some boneless breasts overnight. Then did a traditional flour, egg, flour dredge and fried in a pan with a little oil. I added some hot sauce to the egg and some spices to the last flour stage. Cheers!
I’ve always took bone-in deep fried chicken as fried chicken. This was a boneless breast fired in a pan, which I understood to be chicken fried chicken. Can’t remember where I read that though.
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This more up your alley? Haha.
This technique.
So good and so simple.
It’s Vito’s from YouTube. This website has it. I use 30g of salt though, not 40.
I also like to refrigerate it for 3 days after balling. I then bring to room temp 2 hours before baking. Vastly improves the flavor.