Lyndsey and Sakeenahs Crispy Fried Chicken

Hello everyone, today we will be discussing the amazing fried chicken Lyndsey and I have created. We will talk about the rich crispy juiciness of all the chickens and why we felt as though that the buttermilk fried chicken was the complete best. Now I know that majority of people love fried chicken so lets not pretend that we don’t. Enough of all that talk let’s hope right into it. 

 Basically what I researched about fried chicken that we had researched was that raw meat should be marinated and fried between 302-374 degrees Fahrenheit. As well to make a good tasting fried chicken it’s a process people call dredging and battering. we all know what that is it’s basically when we put the chicken into the flour and buttermilk, this gives off crispy outer part of the chicken. Lastly, the fry.. as i researched I realized that everyone has different theories about the concept of frying chicken. As we read we learned that the first fry it takes away majority of the moisture and that lets the batter to crisp more easily. To add on, the hot oil straightens air pockets and that helps the water to escape from the chicken and lets it be more dry and crispier. 

Hypothesis- That the buttermilk will be the crispiest.

As seen in the data and the pictures as well, the chicken that was the most crispiest was the buttermilk. My hypothesis was correct, I knew what the buttermilk chicken would have gotten the crispiest. But then at the same time I thought that the southern fried was gon be the crispiest because of how it looked and tasted but it didn't end up being that way. The regular flour fried chicken didn't end up so good. The buttermilk chicken got so crispy because of the enzymes in the buttermilk which broke down the proteins in the chicken which gave it crisp all around and much flavor throughout the chicken.

Recipe
Trial 1

1. Heat oil to 350 F
2. Add 1 ½ cup of milk 
3. 2 large eggs; in a bowl and blend well
4. In a large bag combine all the ingredients 2 ½ cup of flour, tablespoons of salt and pepper 
5. Dip chicken in the flour 
6. Fry chicken for 10 mins on each side until brown

Trial 2

Same instructions for trial one no milk was used for this batter.

Trial 3

Same instructions for trial one no milk was used for this batter.

Southern Fried Chicken

Buttermilk Fried Chicken

Regular Fried Chicken