Henny Penny HB121 Video

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  • Опубліковано 18 лис 2024

КОМЕНТАРІ • 37

  • @cmccall4189
    @cmccall4189 3 роки тому +3

    Two things its not blood its marinade wet brine which may have absorbed red from blood but its not pure blood the chicken is cleaned at processor. The first flour dip allows the breading to stick to the parts with no skin and makes a more even coating the water also creates a moisture in the breading needed for the Flour to cook and make steam which creates the bubble effect on the coating.

    • @djraptorx
      @djraptorx Рік тому

      It’s still not blood. It’s myoglobin.

  • @newtongomesaguiar6012
    @newtongomesaguiar6012 2 роки тому +2

    Hi one question could you let us know how you do your marinade wet brine. I have a small fried chicken business in Brasil. But my biggest struggle is the wet brine marinade 🥺. Also wen i do marinade them if i don't sell fast enough the chicken becames darker it changes color 😥 how can i avoid it please give me some wisdom on that. Can you freeze the chicken after marinade? If yes for how long please 🙏♥️

  • @kingsgrilleruk6757
    @kingsgrilleruk6757 2 роки тому

    What temperature and load comp do you use?

  • @newtongomesaguiar6012
    @newtongomesaguiar6012 3 роки тому

    Hi this video is awesome! Thanks so much to who made this video!♥️ Can you please help me with a question though. I'm wondering. How long it takes to fri the chicken peaces I couldn't hear he saying it , is it 15 minutes?🙏🙂♥️ He said something about not letting the breast under the other pieces like at the bottom of the frier, is it true should we put the breast for last on top of the drums and wings? ♥️🙂🥰 Please your answer is very important to me, I'm making fried chicken all the way here in Brazil hahaha🍗🌴😍 God bless you!

    • @sametkilic2
      @sametkilic2 3 роки тому +1

      Any luck? Can you help me

    • @nomad90125
      @nomad90125 2 роки тому +1

      Larger pieces always on bottom, it also gives them a head start as they are already in the hot oil while you continue putting the smaller pieces in, ie wings, drumsticks, etc.

  • @paulaoyedele2081
    @paulaoyedele2081 7 років тому +1

    What is the purpose of putting flour coated chicken in water then in more flour?

    • @Gofivepoint
      @Gofivepoint  7 років тому +1

      This process makes the breading coating even thicker and more even.

    • @xxathrex3366
      @xxathrex3366 6 років тому

      Why not milk and egg batter?

    • @jamalpeoples3736
      @jamalpeoples3736 6 років тому

      Outer town Dream team think of the cost for a commercial chicken. Eggs and milk cost 10x more than water. If the results won't net you that when pricing it doesn't make sense to do it.

    • @whiteknight1295
      @whiteknight1295 3 роки тому

      I want to make fried chicken restaurant can you help me in establishing it ?

    • @newtongomesaguiar6012
      @newtongomesaguiar6012 3 роки тому

      What's the exact time that I should frie the chicken? And how to be sure that the meet is cooked inside?

  • @villedaley5468
    @villedaley5468 2 роки тому +1

    No washing the chicken?

  • @mubasharzafar2215
    @mubasharzafar2215 3 роки тому +1

    Disnt even wash the chicken put directly with blood on it

  • @masterchef1984
    @masterchef1984 3 роки тому

    Dipping it in flour and then soaking it in water makes the chickens absorb more flour and become crispy.. .

    • @TechTails
      @TechTails 2 роки тому

      Absolutely incorrect. It double dredges it. Adding it to water does not "make it absorb more flour" though it can hydrate it more thats not what makes it crispy. LOL

  • @RebuttalRecords
    @RebuttalRecords 26 днів тому

    This is a poor promotional demo; nothing about time or temperature, or even a look at the finished product.

  • @tv.4871
    @tv.4871 2 роки тому

    main one in this recipe, and welcome.
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