/ck/ - Food & Cooking

probably like baking powder or self rising flour

Have you tried double crumbing?

how do you do it? i get a thin layer too but it doesn't fall off.

Flour > egg > breadcrumbs. do you do it that way too?

Ground up cornflakes work far better than breadcrumbs. I do flour-egg-cornflakes.

>Spices
>Flour
>Beat an egg, roll chicken through
>Breadcrumbs/corn flakes
>Bake

I like to let the meat sit in the beaten eggs, toss it many times in flour, then let it rest for a few minutes before frying.

flour > egg > flour > seltzer water > breadcrumbs > egg > rice flour > buttermilk > cracker crumbs > egg > potato starch > milk > panko > egg > flour > egg > crushed Capn Crunch cereal.

If you do it right, each chicken nugget should be the size of a boxing glove.

>>4780085
I do this. I make sure to completely smother the chicken in egg, but there always seem to be spots where the crumbs just don't stick.

>>4780081
How does this work? Egg > crumbs > egg > crumbs?

>>4780111
I'll get right on that.

>>4780146
Flour, egg, crumbs, egg, crumbs.

They discontinued Chicken Selects >:(

http://www.huffingtonpost.com/2013/03/01/mcdonalds-removes-menu-items_n_2789233.html

>>4780149
I see, that sounds like a good idea. At least it might help the first coating stay on more.

Also is it worth adding the spices in a separate bowl before the flour? Right now I just mix it in with the flour, but I always end up with way too much flour (and not enough spice).

>>4780150
But now you have a reason to make better ones yourself!

Use Panko breadcrumbs, and always double dip.

>>4780154
b-b-b-but it was the only decent thing at maccy d's ;(

>>4780162

>he's never had a chicken legend

>>4780064
>McDonald's Chicken Selects

Here's the ingredients list for those:

--------------
http://nutrition.mcdonalds.com/getnutrition/ingredientslist.pdf

Chicken Selects Premium Breast Strip:
Chicken breast strips with rib meat, water, seasoning [potato starch, salt, autolyzed yeast extract, maltodextrin, chicken broth, natural flavors (plant and animal
source), spice, chicken fat, sunflower lecithin], sodium phosphates. Battered and breaded with: wheat flour, water, food starch-modified, leavening (baking soda,
sodium aluminum phosphate, monocalcium phosphate, sodium acid pyrophosphate), spices, salt, modified cellulose gum, wheat gluten, garlic powder, onion powder,
soybean oil, xanthan gum, spice extractives, extractives of paprika (color).
CONTAINS: WHEAT.
Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane
added as an antifoaming agent.

------------

For the breading it lists,

>modified cellulose gum, wheat gluten, wheat flour, food starch-modified

These things make it gel up a bit so they stick better. The final ingredient that helps prevent the mixture from coming apart is "Dimethylpolysiloxane" to prevent foaming action while frying, which normally aids in breaking apart breading. I think that stuff is in the oil though; judging from the last paragraph.

>>4780064
>Whenever I bread chicken, I can get a thin layer with a few gaps in, at best. And a lot still falls off while it's cooking, or peels off while I'm eating.
Major chains do a lot of fancy steps, from pressure cooker fryers to flash freezing. You can get nice results at home, though.
For frying, vs deepfrying, you want a panfry with oil only halfway the height of the chicken, which gives natural chicken juice steam an outlet up and out. This will keep it from making a pocket under the coating, which can loosen breading. Ideally, you ovenfry, for maximum steam escape and a dry heat environment to aid recrisping up the breading as it goes, but you must introduce some fat, either a drizzle of butter, an oiled pan, or in the adhering layer or breading itself. So, buttermilk, yogurt or dijon-mayo, or buttery crackers, or nuts. A double dip in the egg, and a rest to "dry" can help. That initial flour step, preceded by a pat dry will also help with an old fashioned breading. Ingredients like corn starch, and lightening seltzer, beer or whipped eggwhite. Crunch from fine corn meal, panko, or untoasted coarse fresh breadcrumbs.
One of my favorite likes are yogurt and boxed falafel mix dredged chicken fingers. Great Mediterranean flavors. Oven bake with a drizzle of olive oil. Turn once to brown both sides evenly. If you're a real noob, consider a mayo and a box of lemon-herb panko mix, like for fish. It's foolproof version of shake n bake. McDonalds flavor is more like Cajun seasoned flour and buttermilk marinade style. Then work into homemade stuff.

>>4780064
>How do McDonald's (and similar companies) get such a thick layer of breadcrumbs on their products?

They don't. Those chicken selects arrive pre-made and frozen from the meat processing plant. All we do is yank them out of the freezer and cook them.

>>4780436
>They don't. Those chicken selects arrive pre-made and frozen from the meat processing plant. All we do is yank them out of the freezer and cook them.
So McDonald's doesn't make their own products?

What are you trying to even say?

>>4780440
>So McDonald's doesn't make their own products?

Correct. someone else makes them. Thought really, that's just being pedantic.

>>4780436
But it's still their product and the breadcrumbs still stay on, frozen or not.

>>4780330
Lucky Britbongs >:(

>>4780491
trust me, just like all mcdonalds food, it doesn't look like that in real life

>>4780497
True, however pic related is the best thing I can get at my local one, and while it is good, just look at the different buns there. The Brit sandwich has crusty floury bread, whereas the American one is just some shit pleb-tier wonderbread type bun.

>>4780475

How is that strange? What are you doing so that your breadcrumbs fall off? Making them stick isn't hard at all, it's already been posted several times on the thread, such as >>4780149

The protein in the eggs and flour are what "glue" the breadcrumbs to the chicken.

>>4780497
I liked their video about this:
https://www.youtube.com/watch?v=oSd0keSj2W8

Actually a nice move on their part to explain this.

>>4780507
That was pretty cool to see

>>4780507
>that burger was made in about a minute
>the process we go through takes several hours

love that marketing magic

>>4780440
>So McDonald's doesn't make their own products?

That's right.

They order their food from food packing plants. A lot of general food items across many fast food restaurants are actually sourced from the same place. They just cook them differently or prepare them differently and slap a silly name on it like "whopper".

>>4780727
McDonald's food plants make McDonald's food.

>>4781071
No.

http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/meet_our_suppliers.html

>>4780064
OP, I went on an adventure not to long ago to try to discover the secret to KFC's extra crispy chicken skin. The results I had were pretty astounding. The herbs and spices may not have been right, but the thick, crispy breading was spot on. Anyway, here's how you do it.

>brine the chicken in water and salt or buttermilk and salt
>empty the chicken, pat dry
>mix half buttermilk and half water together
>dip chicken into milkwash, then into flour mix - coat well
>dip back into milkwash
>coat in flour mix again, set to the side
repeat this. When you deep fry, keep the temperature at 350F and you will end up with crispy, heavily breaded chicken.

>>4781353

>no pressure cooker

dumbshit

Buttermilk is a drink, you dumb Americans.

>>4781401
Buttermilk is what is left over when you make butter. It can be put to many uses. The last time I made butter I used the buttermilk to make orange sorbet with oranges from my indoor orange tree (I miss that orange tree).

>>4781363

A normal pressure cooker like most people have at home will not come to pressure when it's full of oil, pressure cookers rely on steam to build up pressure, oil doesn't make steam.

>>4781412
>Buttermilk is what is left over when you make butter.
lol no

>>4781353
Solid recipe.

This is what the OP is looking for. You don't NEED a pressure cooker.

>>4781455
Um, yes. Look it up.

>>4781455
>only knows about processed and cultured buttermilk drinks made by industrialized food corporations

>>4781488
Traditional buttermilk is a drink.

Your idea of buttermilk is a recent idea, "Oh hey, what if we take the waste product of something, and pretend it's useful!"

Wikipedia that shit, yo.

>>4781494
I think you'd better read it,

http://en.wikipedia.org/wiki/Buttermilk#Traditional_buttermilk

>>4780096
My mom used to make chicken nuggets for me in this way, and is definitely way better than using breadcrumbs

>>4781494
It's always fun to watch Americans argue about literally every day food here in Europe. Of course buttermilk is what's left when you make butter. That's something children know, at least were I come from (small town in Bavaria, Germany).

>>4781774
If you lived in America like I do, you'd find it sobering and not funny, unfortunately.

>>4781337
>http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/meet_our_suppliers.html

Mcdonald's is probably their largest client meaning Mcdonalds controls the manufacture of their products about as much as they would if they owned the factory

>>4781794
The argument was that McDonald's made the food, which it does not. Just because McDonald's tells a 3rd party company to make x product for them does not mean McDonald's is making it. No more than you making your subway sandwiches when you tell the guy behind the counter what to put on it.

>>4781783
>>4781774
Both parties are correct though. Actually the European poster is showing his/her ignorance of the fact that there are 2 distinct preparation, both called buttermilk.
>person A being condescending about buttermilk (but wrong)
>person B being condescending about buttermilk
>you'renotwrongyou'rejustanasshole.jpg
>except that he actually is wrong because processed buttermilk is EXTREMELY fucking hard to find except in certain areas in the USA and people who use it frequently have heirloom cultures so this whole corporation bullshit is unfounded
>eurofag jumps in to say they must be stupid amerifats without actually understanding what the argument is about, not even googling it beforehand to realize he's posting with the same stupid assumption as the 1st poster, just in reverse ("the thing I grew up with as buttermilk my whole life is the only buttermilk, how u so dumb?")

so fucking predictable.

This whole stupid argument just shows /ck/ users' (and more specifically, anti-establishment idiots and "amerifat"-degrading eurofags) 1st instinct to jump to "Wow u so stoopid lol no culture" instead of conversing like normal humans.

>>4781815
You can buy cultured buttermilk in grocery stores year round in the USA.

>>4781806

McDonalds probably has food engineers who design all their products. They just pass the manufacture and production to 3rd parties who can make it on he scale they want. It's still their product because they designed it. It's like any other mass market product. Clothes, gadgets etc.

I fucking hate that all breading food service grade chicken.

>>4781827
McDonald's still doesn't make their own food. They order it from 3rd party companies they don't own. If they owned them, then yes, it'd be their food that they make.

>>4780162
>maccy d's
>not mickey d's

>>4780111
Ho Lee Fuk
I might just have to try that

>>4780150
>>4780162
yo. it's okay. try the mighty wings, they're way better. you should still make your own chicken strips/fried chicken at home, but for drunkfood macdo for the win.

>>4780111
jesus dude

more importantly, how do they cook the chicken without getting that breading burnt

>>4780504
So, go to Wendy's. They always had the better chicken, due to their pressure cookers.

they use corn or other starch . and the reason is the breading (flour) is cheaper than the ingredient. ( fish chicken or shrimp) er noticed if you buy prebreaded shrimp or fish f sticks it is some times cheaper than frozen unbreaded? they can do that because because bread crumbs are cheaper than fish, and I am no fish snob. some tomes fish sticks are ok, and I like surami. but a fresh red snapper , cod , or black bass filet is twice the price and woth every penny. or even frozen perch. About to irritate a lot of people, and I live in the mountains, but I don't like farm raised trout. the flesh is mushy. because basically they have been raised on dog chow. I' d a soon eat carp. In fact I'd rather eat farm raised catfish then farm raised trout. but I prefer salt water fish

>>4780064
>Chicken Selects were removed from McDonalds' menu
>Was probably the one Chicken Item that wasn't total shit

And now they copy Wendy's with their snackwraps, by cutting a regular crispy chicken sandwhich fillet in two and wrapping it in the tortilla.

>>4782460
Pressure cooker.

flash freezing breaded items
cooking items in frozen state
oil vat at 375 degrees Fahrenheit

Use egg whites as a glue for the crumbing

>>4782662
You can't say that shit on the internet man!
What's wrong with you?!

>>4781401
>Drinking buttermilk

motherfuck, do you weigh 500 pounds?

Fuck, I might just go to McDonald's for breakfast. Either that or Steak N' Shake.

Any recommendations? suggestions?

>>4782770
I recommend you don't eat there.

Use Corn Starch in the batter Yes

>>4780413

This. In order to get your shit to McDonalds-tier breading you need access to a chemical laboratory.

Flour
Batter
Breadcrumbs
Da fucking da

>>4786527

> not double breading your fried goods

So pleb.

>>4786533
It's not really necessary when you are already using batter and breadcrumbs.

>>4780473
>>4780727

Bullshit. The McDonalds supply chain is completely vertically integrated. They buy their shit at well below market value because their massive demand has the potential to make or break suppliers. Each product is monopolized to ensure every meal has a standardized taste. Even farmers and cattle herders who "sell to" McDonalds dedicate 100% of their output to them, and rely on production standards and support from McD's corporate. Your manufacturer may technically have a different name than McDonalds for tax purposes, but rest assured that you work exclusively for the Golden Arches.

sawdust

>>4780111

Just made some fried chicken, double crumbed it this time, worked a treat. Thanks guys.

My new problem is how I get everything to not taste of oil. Pat it down with paper towels?

>>4786753
is it really greasy or just tastes of oil?

i might recommend turning the temp on your oil up (and finishing it in the oven if necessary)

>>4786753

Turn the heat up and/or make smaller batches. I had the same problem until I started frying just a couple pieces at a time. Turns out my stove is shitty and the oil temp was dropping way too much every time I'd add the chicken pieces.

idk man but i got some mcdonalds today against my better judgment. fucking musty-ass smelling fried chicken wrap. smells fucking musty and sus and not even appetizing. smelling up the fucking room with the sus-ass smell fucking disgusting garbage. ray kroc can go fuck himself in his own grave for bringing this scourge upon the general public, the degenerate freemason cunt i hope he's in hell right now.

>>4781774
got any good bavarian ring recipes? fucking love those things.

>>4782418

How much are these, anyways? I heard they were going to be ungodly expensive.

>>4786630

I agree. McDonald's owns the fucking farms that grow the cucumber that make their pickles along with the processing, packing, transportation, everything.

I used to say that McDonald's hamburgers were pretty much as close as most people could come to farm-fresh food. This belief is currently being re-evaluated.

>>4790233
>McDonald's owns the fucking farms that grow the cucumber that make their pickles along with the processing, packing, transportation, everything.

No, they do not. Many 3rd parties are involved in the growing and raising of the food they buy from the packing plants.

Oh, as fat as the crumbs go...fortunately, McDonald's doesn't have chicken strips here, except in wraps. It's fortunate, because I can eat amazing amounts of chicken strips. I'm talking...several pounds of them.

I think the strips are battered, crumbed, then fried. This is the only way I can really make sense of it, because the industrial process of washing, dredging, washing, crumbing would just be too messy. I think the pieces are coated in a batter stream, then dumped in a crumb drum, before being rotated out to the deep fryer...or something somewhat similar to that.

So they can give you smaller portions of actual chicken without it looking too much smaller.

>>4790244

Fine, they pwn and/or own everything involved.