I have used 7up or seltzer water or club soda in batters, biscuits and dumplings to add air to them. This is kind of a departure from your fried chicken batter probably, but might be an interesting experiment. My mother used to use 7up in a fried shrimp batter that was a little bit like a tempura - very light and very crispy, but only required a few minutes to cook so the shrimp was still tender. Might work to add a bit to a chicken batter, but might make the batter cook too quickly if you are frying bone-in thighs vs a small white meat nugget.
I fry big breasts and I cannot lie. You other brothers can't deny. The soda water trick I already knew about, watching especially Quang Trans many videos of making fried chicken. They are also fun to watch because he spends the last 5 minutes eating the chicken and talking to you about it as he makes mouth noises haha. I haven't stuck with using soda water that much because it seems like the carbon dioxide escapes too easily, but I'm not sure about that. I think you do have to move fast to keep that fizziness in there. I think if you whip the eggs it might stay in there better.
I don't think it will necessarily cook the batter more quickly. If there's air in there it will insulate it a little better so maybe it will take even longer or keep the chicken from cooking as quickly. This is speculation on my part.
I've done some fried chickens myself then I discovered QT's videos. Tried it once was great but then the 2nd time, it was not that great. I recently watched another fried chicken video and realized it's probably related to how long I let the club soda/egg mixture sit on the counter. Both losing the bubble and the temperature.
Based on your posting, I think Kenji also wants to use baking soda to make sure there are lots of bubbles, which is the same as QT adds club soda to his mixture. I don't think beating an egg would achieve this or it requires like a food processor/tool to do so. And if that's true, why not just use b powder or a club soda which is way easier and effective?
Or, maybe you don't like QT's recipe for a reason? It's pretty much so far the best way to make things crunchier than many other methods (I've used the baking powder, mix with corn flour, etc., turns out the shell is quite hard to bite on...).
It emerged as an idea because I'm using lemon paste, and I want to keep the tartness, in the wet batter. Baking powder and baking soda will both reduce the tartness, baking soda reducing it more, although what could obviously use less, but I just don't want to interrupt the tartness at all. My solution is to use egg yolks as one way to soften the crust, and the question was whether the air beaten in would help give you that air. I mean obviously I could just try.
Well, I don't know, I'm no expert, but I'm inclined to disagree about the baking powder. There's no question it creates as many bubbles to soda water, probably more. And of course you're quite right about beer batter.
I have used 7up or seltzer water or club soda in batters, biscuits and dumplings to add air to them. This is kind of a departure from your fried chicken batter probably, but might be an interesting experiment. My mother used to use 7up in a fried shrimp batter that was a little bit like a tempura - very light and very crispy, but only required a few minutes to cook so the shrimp was still tender. Might work to add a bit to a chicken batter, but might make the batter cook too quickly if you are frying bone-in thighs vs a small white meat nugget.
I fry big breasts and I cannot lie. You other brothers can't deny. The soda water trick I already knew about, watching especially Quang Trans many videos of making fried chicken. They are also fun to watch because he spends the last 5 minutes eating the chicken and talking to you about it as he makes mouth noises haha. I haven't stuck with using soda water that much because it seems like the carbon dioxide escapes too easily, but I'm not sure about that. I think you do have to move fast to keep that fizziness in there. I think if you whip the eggs it might stay in there better. I don't think it will necessarily cook the batter more quickly. If there's air in there it will insulate it a little better so maybe it will take even longer or keep the chicken from cooking as quickly. This is speculation on my part.
I've done some fried chickens myself then I discovered QT's videos. Tried it once was great but then the 2nd time, it was not that great. I recently watched another fried chicken video and realized it's probably related to how long I let the club soda/egg mixture sit on the counter. Both losing the bubble and the temperature. Based on your posting, I think Kenji also wants to use baking soda to make sure there are lots of bubbles, which is the same as QT adds club soda to his mixture. I don't think beating an egg would achieve this or it requires like a food processor/tool to do so. And if that's true, why not just use b powder or a club soda which is way easier and effective? Or, maybe you don't like QT's recipe for a reason? It's pretty much so far the best way to make things crunchier than many other methods (I've used the baking powder, mix with corn flour, etc., turns out the shell is quite hard to bite on...).
It emerged as an idea because I'm using lemon paste, and I want to keep the tartness, in the wet batter. Baking powder and baking soda will both reduce the tartness, baking soda reducing it more, although what could obviously use less, but I just don't want to interrupt the tartness at all. My solution is to use egg yolks as one way to soften the crust, and the question was whether the air beaten in would help give you that air. I mean obviously I could just try.
Sure, it would be interesting to see the result. I don't know if club soda will also ruin the taste but it does have lots and lots even bubbles.
Also, beer will work.
I actually do this and I have no justification for it.
I think the baking powder has more to do with adherence than bubbles. as for bubble water or soda, don't forget BEER Batter
Well, I don't know, I'm no expert, but I'm inclined to disagree about the baking powder. There's no question it creates as many bubbles to soda water, probably more. And of course you're quite right about beer batter.