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21 Comments
cookerycoach
May 11, 2017
Used your technique but substituted a gluten fre flour and cornstarch mix. All seemed great until I cut into the chicken. The crust was crunchy and GBD but the chicken skin was soggy like it was steamed. Any thoughts on why this happened?
HeidiHo!
May 7, 2017
Shania, would it work to use YOUR RECIPE, but use the BAKING instructions from Judy's?
Cooky G.
May 7, 2017
I keep kosher and need help in how to adjust this!
(1) Brining....Is it true that kosher chicken is essentially brined already? Do I need to make
change to this part of the process? (2) Cannot use any dairy product for this. Help!
What works well to " create" non- dairy buttermilk? Thanks in advance.
(1) Brining....Is it true that kosher chicken is essentially brined already? Do I need to make
change to this part of the process? (2) Cannot use any dairy product for this. Help!
What works well to " create" non- dairy buttermilk? Thanks in advance.
E. D.
May 7, 2017
I understand, so I use unflavoured, coconut milk drink. "So delicious" is good for thickening foods like Mac and cheese, for example... it helps to seal the juices in.... try that... I don't know if you need sweetened version for the brine.
Leslie
May 8, 2017
I keep kosher too, so I'm also wondering whether I need to brine kosher chicken. E. Dickson, good tip re: coconut milk.
Leslie V.
May 7, 2017
Am I missing the link to PRINT ?? I guess i can email to myself and see what happens.
THANKS.
THANKS.
Leslie V.
May 7, 2017
Well that did not help. I don't need the photos. i GUESS i CAN FIDDLE AROUND AND C & P AND DELETE THE PHOTOS TO PRINT. BUT THAT IS TIME CONSUMING. Sorry to be a pest..
E. D.
May 7, 2017
Why not just C & P it (recipe version) into Word (PC) or whatever for Mac. Then print it? The other you can keep on your phone or on a USB drive.
Leslie V.
May 7, 2017
E. Dickson. As i said above i could C&P but do not need photos. I am visually impaired and copy to my phone is out. I need large print. On PureWow webpage, there is an option for size to print and with or with out images. It is a very nice feature. All the options here to share this recipe, email FB twitter, etc.. BUT no print.
Barb
May 7, 2017
Well, C&P allows you to click on the photos and delete them. Using Word allows you to change the font size. There is usually a Print option, it's what I use to C&P in the first place, but they don't always include it on "non-recipes".
Leslie V.
May 7, 2017
Just disappointed NO PRINT link..was my main concern. Yes i know how..but said i am visually impaired and easy to print and not C&P and delete.. thanks anyway.
Zilbergrub
May 7, 2017
As a substitute for buttermilk, would soy milk actually do anything in terms of tenderizing or flavor?
Shani F.
May 7, 2017
Soy milk won't really do much in the tenderizing department, which is why if you don't use buttermilk I would suggest a sugar and saltwater brine. It does however add flavor, particularly if you hit it with a teaspoon of lemon juice for tang.
marsha_finney
May 7, 2017
What oil do you use?
Rebecca K.
May 7, 2017
peanut oil is the bomb for making fried chicken. I've also used grapeseed oil, it has a high smoke point.
Shani F.
May 7, 2017
Rebecca's is right. Peanut oil is tasty. You can use any high heat oil besides peanut including vegetable oil, corn oil, and high heat avocado oil.
E. D.
May 7, 2017
Or Coconut oil is good.... as it seals the juices in, and makes the skin crunchy, without allowing fat to penetrate the chicken meat.
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