qlopp
Assistant Cook
I thought a cheeky title was in order, hopefully it isn't inappropriate for a serious subject.
I've searched quite a bit on the topic of storing refrigerated raw chicken and raw egg (chicken pieces floating in batter/brine containing raw egg, in a tightly lidded container). I do not have any food sanitation certificate nor do I work professionally in a kitchen. I just cook for large groups on occasion, only making things I have worked on and tested out. I plan to make a large quantity of southern style fried chicken at my next gathering to make use of my new Cajun Fryer.
The easiest plan would seem to be brining raw chicken pieces in a mixture of buttermilk, egg, and spices, with maybe a bit of corn starch to thicken it up. I was hoping to make this at least one day in advance. The chicken would come out of it's store package straight from the fridge (no washing) and right into the brine. The eggs would be cracked and mixed in straight out of the fridge as well. Then the covered containers would be placed in the fridge at 35°F.
The day of the gathering I would pull the sealed containers out to warm up a bit so as to not shock the oil temp too much, then dredge and drop the chicken pieces into peanut oil, trying to maintain ~310° average temp after initial temp drop, targeting about 170°F IT. Leftover brine and dredge would be discarded. New disposable pans would be used for each subsequent dredging of new sealed container(s) of chicken/brine. I would have the flour and spice dredge mix weighed out and bagged separately for each batch to increase speed.
I don't see a health/safety issue with this plan, however *one* Reddit culinary thread I came across featured someone who was ADAMANT about the egg and chicken in this scenario being a cause for safety concern. People clashed in the comments and he never relented. That put doubt in my head about this.
I'd appreciate your thoughts, especially any links for continued learning on the subject.
I've searched quite a bit on the topic of storing refrigerated raw chicken and raw egg (chicken pieces floating in batter/brine containing raw egg, in a tightly lidded container). I do not have any food sanitation certificate nor do I work professionally in a kitchen. I just cook for large groups on occasion, only making things I have worked on and tested out. I plan to make a large quantity of southern style fried chicken at my next gathering to make use of my new Cajun Fryer.
The easiest plan would seem to be brining raw chicken pieces in a mixture of buttermilk, egg, and spices, with maybe a bit of corn starch to thicken it up. I was hoping to make this at least one day in advance. The chicken would come out of it's store package straight from the fridge (no washing) and right into the brine. The eggs would be cracked and mixed in straight out of the fridge as well. Then the covered containers would be placed in the fridge at 35°F.
The day of the gathering I would pull the sealed containers out to warm up a bit so as to not shock the oil temp too much, then dredge and drop the chicken pieces into peanut oil, trying to maintain ~310° average temp after initial temp drop, targeting about 170°F IT. Leftover brine and dredge would be discarded. New disposable pans would be used for each subsequent dredging of new sealed container(s) of chicken/brine. I would have the flour and spice dredge mix weighed out and bagged separately for each batch to increase speed.
I don't see a health/safety issue with this plan, however *one* Reddit culinary thread I came across featured someone who was ADAMANT about the egg and chicken in this scenario being a cause for safety concern. People clashed in the comments and he never relented. That put doubt in my head about this.
I'd appreciate your thoughts, especially any links for continued learning on the subject.
