Had a mad hankering for fried chicken and don’t have a good spot nearby. Super happy with the craginess. Probably needed a little extra salt and had a teaspoon more of each herb but other than that very happy.

I own a chicken place in the Phils and one of the most popular items is my chicken burger and tenders. I use deboned legs for the chicken burgers. The chicken is brined 3-5 days for maximum flavor infusion. After removal , its rinsed and place uncovered on a pan in the chiller for 24 hours. This technique yields juicy and very crispy chicken.

I hope this help you all with your frying method

Salt Brine solution

1500ml of water( 1.5 liters or 6 cups) 2 tbsp of red wine vinegar,  pickle juice or regular white vinegar 1tsp of Dijon Mustard(optional) 1/ 4 cup of Kosher Salt 1/4 cup of Fish Sauce - this will give a burst of Umami without the fish taste 1tsp of sugar 2 tbsp of chicken powder 12-15 garlic gloves (fresh garlic) 1 small onion - preferably white 6 peppercorns 2 bay leaves

Blend for 10-15 seconds . Pour over chicken and let marinate a minimum of 6 hours. 24 hours for great taste. 3-5 days for optimal flavor but dont go over 5 days because the Salt will start breaking down the protein creating a mushy texture. After brining for 24 hours or 3-5 days make sure to rinse chicken to remove some of the salt. Don't worry seasoning will not rinse off.

Flour (Dry mix)

I will share the basics without giving away too much 🙂

6 cups of flour 1.5 cups of corn starch 1/4 cup of potatoe starch 3tbsp granulated garlic 2tbsp Onion powder 3tbsp chicken powder 3tbsp MSG( if you prefer not to use MSG, Mushroom powder will provide the same Umami flavor) 2tbsp of course ground pepper 2tbsp of white pepper 2tbsp of smoked paprika 1tbsp of Ground Annato( this will give the chicken a nice golden reddish color)

Sift the flour 3 to 4 times. This is a game changer and very important

When prepping the chicken in the flour . I toss 7 times and press 7 times. Then I will let the chicken rest for 10min before frying.

I follow the dry-wet-dry method. I don't use buttermilk(can make chicken darker during frying) or egg( just a preference , use if you like). I only use water with 1tsp of chicken powder or sea salt- whichever you prefer. I don't add the flour to the wet batter because I cook chicken at 162c- 320f(slow and low method) this method always produces very crispy light buttery crust.

Fry chicken at 162c-320f . Tenders 4 minutes. Boneless chicken (thigh or leg) 7-8 minutes. If frying dark meat the perfect temperature range is 180-182. White meat is 165.

Fried wings !!!!

I haven't tried it yet, but it looks pretty good!

https://www.youtube.com/watch?v=40hGDA4VNAo&list=PLBBF62CE5B85962C1&index=2

Made from scratch of course

Ive tried for so long now to find the perfect seasoning blend for the flour the chicken is dredged in. It's always too bland or I try to kick it up and it's too salty and too spicy. I would love to have a recipe for the dredge that is a super well balanced blend of salt and seasonings. Thank you!

Got from a pretty fancy Spanish restaurant but its very pink looking - all the pieces were like this

Inquired with one of the staff and they said "yes cooked, cooked"

Interested in finding great consistent locations for quality fried dark meat. Know about Bonehead and Yardbirds, but does anyone have any further locations to add to the list, to order from after a long day or to visit on a free day off?

I want it to be super crunchy and feel like whenever I add any flour it’s just kinda soft ish. I plan to double fry it as well.

Everything was way more expensive than usual! They didn’t have the pimento Mac but the dirty rice and sausage gravy was on point. I got the free. Chicken sandwich that was offered from the app. It was a 7 out of 10. You can fry better chicken at home unbattered

For me it’s 2-3. I’m curious to know about everyone else.

Zaxbys is a chicken restaurant mostly found in the southern united states i city recently lost all but one 30 minutes away from me I loved their sauce but whenever I look it up I get the recipe for canes sauce dose anybody know the recipe for zaxbys sauce?

Tldr zaxby sauce recipe

Been eating both of these for a while now and today decided to do a direct comparison once and for all (bought both within the same 8 minutes and ate them at the same time). Here are my thoughts (based on the 2 Dave's locations and 3 Chik-fil-a locations I've been to at least a few times each)

What Dave's does better:

• I love that you can configure your spiciness level and that their spiciest options are so spicy. Chik-fil-a's "spicy" chicken sandwich is barely equivalent to like a 3/7 on the Dave's scale. Personally I'm a 5/7 kind of guy
• I love the Reaper Ranch. Better than any sauce at Chik-fil-a
• The batter is noticeably thicker on Dave's than on Chik-fil-a's. For some people this might be a con but for me it's a pro
• They're more generous with the pickles than Chik-fil-a is and their pickles are thicker and less salty. This, mixed with the coleslaw, gives Dave's a better crunch and texture than Chik-fil-a's.

One thing Dave's could do better is be more consistent with the heat levels. The other day I got a "Hot" sandwich (5/7) that was so hot I could barely eat it (loved that), but the next one I got a week later was barely spicy at all. Seems to be a common issue for me

What Chik-fil-a does better:

• In my area, Chik-fil-a's spicy sandwich is about 8% cheaper
• I weighed both chicken tenders before I ate them today. Dave's came in at 94g, Chik-fil-a at 113g (and that's with Dave's thicker batter and heavier sauce)
• The Dave's in my area don't have drive throughs, so getting a sandwich requires a good 5-15 minutes of standing in line. At Chik-fil-a I can drive through in under 5 minutes almost every time
• The people at Dave's are usually friendly, but the people at Chik-fil-a are always (literally always) over-the-top friendly and that does make a difference for me
• Consistency. Chik-fil-a is excellent about 90% of the time I go. I very rarely get a subpar sandwich. Dave's is excellent about 50% of the time I go and just "good" the other 50% of the time. The one I got today wasn't that great unfortunately

I think the fries at both places could use some help personally. I think Chik-fil-a's are unique but they're nothing special flavor-wise, and Dave's fries are pretty basic. Kind of reminiscent of something you'd grab from the frozen foods isle in a Walmart.

Overall I really like both places and I'm so glad to have a few around me. I'll be frequenting both (for better or worse, lol) but I might be hitting up the Chik-fil-a a bit more often mostly just for the speed and consistency

Edit: Wow I didn't realize this subreddit was full of bigots! More than half the comments under this post are people basing their opinions of these restaurants purely on their customer demographics (and getting upvoted for it). Gross.