Fried Chicken Recipe Vodka

Buttermilk is used in fried chicken as a tenderizer.

Authentic chinese shrimp fried rice recipe. Vodka is much more volatile than water which is the main component of buttermilk pickle juice or pretty much any other fried chicken marinade youll be using. As such it evaporates much. Dip 3 pieces of chicken in batter allowing excess to drip off and drop in hot oil.

3 add the crushed tomatoes granulated garlic granulated onion basil oregano and hot pepper flakes. Add the vodka and cook until its reduced by half. Whisk together flour cornstarch baking powder tonys vodka and water to form batter.

The key ingredient is a bit of vodka mixed into the thin batter. Fry for 10 minutes and remove to cooling rack. Technically you dont even need a substitute for fried chicken if you make my recipe for fried chicken without buttermilk.

Return the first batch to the oil and fry another 10. Move your finished fried chicken to a cooling rack set over a paper towel lined baking sheet. This is because its slightly acidic nature and the enzymes present in buttermilk help to breaking down the protein in the chicken.

During deep frying liquid in the batter vaporizes which both dehydrates the batter and creates bubbles that give it more surface area. Add the salt and brown sugar to 4 cups of warm water and whisk to dissolve. This korean fried chicken recipe is simply irresistible coated in a crispy batter and dunked in a sweet spicy sauce.

I have been obsessed with korean fried chicken the proper kfc for the longest time. Remove chicken parts from marinade. Continue battering and frying the rest of the chicken in batches of 3.

Place chicken on oiled or sprayed grate and grill until lightly browned and no longer pink in the center about 1 hour. Serve as indicated in step 6. Vodka helps fried foods become crispy in a couple of different ways.

I first saw it a while ago on an american food show and i was instantly intrigued. Turn chicken pieces several times while grilling. Setting the chicken directly on paper towels or brown paper might wick away some excess grease but it can also create a steamy spot where that crust we worked so hard for gets soggy.

These ultra crisp fried chicken wings have an eggshell thin crust that crackles and crunches. 2 in the same skillet on medium heat saute the onion in the remaining olive oil for about 4 to 5 minutes minutes add the garlic and cook for 1 more minute.