I need help please! too limp

T

The Hott Dude

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Hello today I am tried to make, for the first time, fried chicken and french fries like KFC. But all attempts is limp. I tried many times but still limp. I am wondering how to overcome this problem? Can I please have a tip?
 
So far making is: Potato, that is boiled. Sliced into the french shape fry. Place oil, vegetable oils, in the pan and place the frys. Heat the oil as it heats up to 350 and watch the fry until it float, and removed.
 
Can you see this picture? I make in oil, the fry. The chicken I not make yet. thank you.
 

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My way..... Cut peeled potatoes into fry shapes, soak in cold salt water for an hour, and drain thoroughly. Deep fry for 3-4 minutes, drain thoroughly and allow to cool completely. Then, fry them again til golden brown. I usually fry them for 2 minutes then drain and freeze them for quick French fries that beat store bought frozen fries. We have two big potato farms that grow potatoes for McD's within an hour drive of me, so after they harvest a field there's lots of potatoes laying on the surface that the machines miss, and anybody is free to go pick them up. So I have access to literally hundreds of pounds of free Burbank russets. I've made a lot of fries.....
 
Why fry them again at the same temperature? I've never understood this but seen people do it. There is not point to that. The whole point of the double fry is, fry first at a low temp to par cook them, and then fry them at a high temp to crisp, because if you fry all the way through at one temp you do not get the optimal cooked texture inside and the perfect crisp. They can be underdone inside, or too cooked outside if you decide to keep going. That's why the low, then high.
 
The Hott Dude said:
Hello today I am tried to make, for the first time, fried chicken and french fries like KFC. But all attempts is limp. I tried many times but still limp. I am wondering how to overcome this problem? Can I please have a tip?
 
So far making is: Potato, that is boiled. Sliced into the french shape fry. Place oil, vegetable oils, in the pan and place the frys. Heat the oil as it heats up to 350 and watch the fry until it float, and removed.
 
Can you see this picture? I make in oil, the fry. The chicken I not make yet. thank you.
Click to expand...

If you are going to do cold oil fry, you need to tweak your technique.

Skip boiling first, even with fast frying this results in a thinner outer crust. Reduces crispness.

Secondly, it takes much longer to property cook cold oil method, 45 mins or longer. The temp is only medium high for about the first 75 % of the cook, then you turn up at the end to crisp.

The reasons behind it or the twice fried low/high method are the same.

Drive off surface moisture and form a lattice starch crust/pellicle, gelatinize the interior starch grains at the lower temp.

Create interior steam that blows apart the geletinzed starches and makes a fluffy interior while crisping and browning that surface crust at the higher temp.
 
When I was a kid this place made killer steak fries. They used last night's baked potatoes but chilled them in the cooler overnight, as I think if you cut them room temp they will fall apart. But leaving the skins on and cutting into steak fries, being baked already took care of the "par" cook, and they were killer.
 
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