betnwar
OZARK AS HELL
- Joined
- Apr 19, 2012
- Messages
- 25
- Reaction score
- 2
I've been trying out several recipes for about 6 months; never making the same batch twice. I'm trying to get the perfect balance to add crunch and flavor yet also keep the skin attatched to the leg with every bite. I've really been having trouble keeping the skin on and my main focus is locking down a recipe that gets it right. Every Sunday I make the legs with mashed potatoes, corn, biscuits (not gonna lie... we buy the one pillsbury cylindars... but dont tell my granny!) and of course a handed down recipe of a great grandmothers white gravy.
After coating the legs lightly with corn starch (to allow batter to stick on better) I start with a simple batter, which usually remains the same each time (beaten egg, water, flour, cornstarch, baking soda and baking powder) and dip the legs in this. After allowing the batter to run off I roll the legs in a dry mixture which latley has consisted of flour, corn meal, salt, black pepper, garlic and a blend of country herbs (thyme, rosemary, basil and sage). I'm loving the second step of breading over the batter but I'm all but once the skin wants to peel off with the first bite. I can only think of one time I was fully please with a crisp flaky batter.
I should also add that at home I'm not much for measuring. I'm really diggin the whole eyeballin aspect of cooking and often add spices ect. to taste or look and feel.
I'm a little confused on what ingredients are giving which properties and would love any feedback.
After coating the legs lightly with corn starch (to allow batter to stick on better) I start with a simple batter, which usually remains the same each time (beaten egg, water, flour, cornstarch, baking soda and baking powder) and dip the legs in this. After allowing the batter to run off I roll the legs in a dry mixture which latley has consisted of flour, corn meal, salt, black pepper, garlic and a blend of country herbs (thyme, rosemary, basil and sage). I'm loving the second step of breading over the batter but I'm all but once the skin wants to peel off with the first bite. I can only think of one time I was fully please with a crisp flaky batter.
I should also add that at home I'm not much for measuring. I'm really diggin the whole eyeballin aspect of cooking and often add spices ect. to taste or look and feel.
I'm a little confused on what ingredients are giving which properties and would love any feedback.