Quote:
Originally Posted by javadog
Not a tempura fan... when that is done poorly, it's inedible.
Grew up with the traditional breading on fried shrimp, sometimes they add panko which is nice if done right. Nothing beats fresh gulf shrimp, cooked right and eaten immediately. I seldom get it anywhere inland, unless it's a pretty high end restaurant.
I quit cooking fried chicken. Like Dixie and shrimp, it's too much trouble to do it right. I had gotten to the point that I was using Thomas Keller's recipe and it seemed hard to get the chicken properly cooked without overcooking the crust. Always wanted to eat it in person at his chicken restaurant but I'll probably never go there again. I've quit eating fast food fried chicken altogether. Although, there is one place in Dallas I want to try, run by Vietnamese (?) dude. Made to order, takes 45 minute.
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I align with your fried chicken values 100%. I don't like the mess and dealing with the oil. my biggest success was frying to the correct "golden brown and delicious" and finishing them in an oven. still hell, in a kitchen. our local fast food fried chicken is scary. huge drumsticks. like hormony big. nope.