Thanks for providing these anecdotes acgold7. I want to know what the spice mix would be for Xtra crispy alone. I have an archived instructional video from KFC corp for Xtra Crispy which mentions dipping the pieces in batter; that could be the flour mixed with water or some kind of powdered buttermilk substitute.
Thanks for providing these anecdotes acgold7. I want to know what the spice mix would be for Xtra crispy alone. I have an archived instructional video from KFC corp for Xtra Crispy which mentions dipping the pieces in batter; that could be the flour mixed with water or some kind of powdered buttermilk substitute.
five things that will help eliminate cloudy. Gelatinous when chilled, you don't want to eliminate. that's part of what makes stock good. 1. use raw chicken( actually I violate this one all the time, as I brown the bones I use for better flavor and color, but if you follow the rest of the rules, this shouldn't really be a problem) 2. low and slow.
I've never made/had smoked chicken with even remotely crispy skin, it just doesn't seem to work that way. As you wrote, you'd need high heat for that, certainly higher than a smoking temp.
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