sendtodave: Muta: jst3p: The other one, it seems like they never change the fry oil or something, anything fried tastes like rubber.Clean oil is the key. Clean oil seals the outside of the breading immediately as the chicken is dropped in preventing it from getting absorbed. Deep frying in clean oil is really quite healthy. Dirty oil doesn't seal the breading as quickly allowing the breading to sponge up the oil.Huh. Neat.http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-c an -i-reuse-fry-oil.htmlThe more oil breaks down, the less hydrophobic it becomes. At first, this can actually be an advantage. Less hydrophobic molecules in your oil means that it can come into closer contact with foods, allowing them to fry just a bit more efficiently. This is where the wisdom of those tempura chefs comes in-adding a bit of degraded, old fry oil to the new batch will improve it.Eventually, as this breakdown continues, your oil becomes less and less hydrophobic, and eventually it'll start entering your food too rapidly, causing it to turn greasy and ruining its crispness.
jst3p: jaybeezey: Had a Chick-fil-a chiken biscuit for breakfast. It was yummers.Their chicken sandwich is completely unremarkable and their fries suck.Plus they are overpriced.When I want fast food chicken (which is more often my choice over burgers, I never thought the day would come...) I haven't found better than this:[wkqsfm.com image 766x399]The one in the middle is my favorite.
MugzyBrown: Popeye's -"The urban fried chicken-and-biscuits brand"ie if you see one of these, you're not typically in the best neighborhood.See also - Crown Fried Chicken
Rapmaster2000: jaybeezey: Had a Chick-fil-a chiken biscuit for breakfast. It was yummers.I don't understand why more chains don't copy Chick-fil-A and slather everything with MSG. That's the secret.
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