Monday, July 06, 2015

Engineered Chicken Skin


                                                           FOOD

Engineered Chicken Skin!



Louisiana Fish Fry is terrific stuff.  If you'll remember, my sou vide project led me to discover an old electric fry pan, unused and forgotten after 20 years.  So when I saw those seafood seasonings I tried some on fish. Fried 'em in that skillet.  Absolute amazing taste.  Splatter free; almost no clean-up; controlled oil temperature. 

 Yesterday, the family requested BBQ chicken for dinner, so while they frolicked in the sun I thawed some Purdue skinless thighs.  The outdoor grill is broken, so I was going to oven bake; brush on the Sweet Baby Rays; then broil to a fine turn. 


But wait!

We loved the fish because the crust is exquisite; and because of the even heat every piece is the same.  
That's when the magic happened. What if I did the skinless thighs the same way?  So I did. And I was right! 

This chicken is good
.  The crispy finish emulates fried chicken skin crunch, which is maybe the most delicious thing in the universe after bacon.  It was so good that, before I brushed them with sauce, as per plan, I tested one piece in the oven.  The sauce goo'ed up, and the result was nowhere near as good.  I offered it as a dipping sauce, but nobody bothered.  It was oohs-and ahs from the get-go. Afterwards, they hoisted me on shoulders, and paraded me around the yard before tossing me in a blanket.  That's how I'll  remember it. 

Best invention ever. 

You're welcome.

10 comments:

Anonymous said...

By coinkidink I just tried that stuff last week. I've been messing with deep frying and wanted to try a variety of premixed batter concoctions to see if any rocked my taste buds.

I was dubious to find this is a dry coating like the classic Shake & Bake, not a liquid batter mix, but I gave it a try. My opinion: gack. Gritty, dry, and not even nicely seasoned. I'm sorry I wasted a good piece of fish on it. I threw the remainder of the pack away with extreme prejudice.

AMW

Rodger the Real King of France said...

Don't feel bad AWM, not everyone can be a grommet

FishStyx said...

Thanks, Rodger.
I just spewed tea all over my desk.

You're a grommet.
They're a grommet.
Grommets for EVERYONE!!!

Juice said...

Look, you do some great stuff in the kitchen and I always like these posts. I believe you posted way back between '07-'09 about ribs in the pressure cooker. At the time I was busy working on my smoker skills and had no use to try it - until last week. Too lazy to and short on time for the smoker. You were right about how great they are!

I used (your) rub and butchers string to tie baby backs like a crown roast and added some bbq sauce to the water. When done, slathered with bbq sauce and a few minutes under the broiler. Such an awesome technique. Keep up the good cook'n.

Rodger the Real King of France said...

Juice is up for BA Sainthood

Stu Tarlowe said...

Read the ingredients. What the heck is in most of these "Fish Fry" products besides corn meal, salt and seasonings? There's hardly ever anything in that bag that you couldn't put together from scratch. It's not "magic".

Juice said...

LOL Rodger, but you are creative in the kitchen.

drew458 said...

Stu - baking soda and corn starch. Yeah, you can make your own, so effin easy.

Ralph Gizzip said...

If you're making your own wet batter use club soda instead of water. The fizz makes the batter fry up light and fluffy with a nice crunch. Think tempura.

Anonymous said...

I haven't seen much good using club soda. The carbonation doesn't last very long. I find a good dose of baking powder will give me that tempura crunch.

AWM

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