Chicken Coop Build: How To Hold Fried Chicken For Service

How To Hold Fried Chicken For Service

This would go on it batches during service so it never sat too long in the alto sham. Lots of recipes for fried foods call for placing them on paper towels brown paper bags or even newspaper to drain excess oil but unfortunately this doesnt help keep that nice crispy texture you worked so hard to achieve.

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Crispy Fried Chicken

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After many trials of flours and ingredients i have something that can really compete with a commercial breader in tastecolor and texture.

How to hold fried chicken for service. Yesterday i made some fried chicken tenders that came out great. When we got an order for fried chix we would then drop it in a 350 degree fryer for like 20 secondsto re crisp the chicken. They simply are not the same as at the restaurant.

I needed to bring them to a picnic about 20 minutes after they were done so put them on a cooling rack for that time and then put them in a covered tupperware container. Once you get through that youre rewarded with super juicy. If your oven has a convection mode the fan will also help to keep the surface of the chicken crisp and dry.

First theres that hot crunchy shatteringly crisp crust fried to golden brown perfection. It worked great never greasy like you might expect. Theres a lot to love about fried chicken.

Holding fried chicken ive spent the past year or so formulating my own chicken breader. You can use the same basic technique if you have a toaster oven or small countertop oven. Use a toaster oven.

Like i said brining really helped keep the actual meat nice and moist. There simply is no good way to hold transport and serve fried foods that will maintain the crispy quality. Think of every delivery meal you have ever ordered of mozeralla sticks chicken fingers or even just plain french fries.

By keeping your fried food in a warm oven you will not only keep it warm but help to maintain the crispness and if you need to at the last minute place it under the broiler for a few minutes if it needs some recrisping. I agree this is the way to go but chicken breasts wont hold well at the upper end of 3 hours theyll turn to mush. Hold in alto sham for service at 165 170.

Given how easy it is to do sous vide though you can prep all the chicken breasts in vacuum bags as needed and start service with some of them in the bath and some held on ice. Most of these appliances will only hold four to eight pieces of chicken comfortably but thats plenty for a small group.

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