Switched from batch frying to continuous frying last month and it changed my workflow

I used to fry everything in batches, which meant standing around waiting for oil to come back up to temp. Now I run a continuous fryer I picked up used from a diner closing down in Toledo, and I can do 50 pounds of chicken an hour without the oil temp dropping. Has anyone else made that switch and had to adjust their breading process?

2 comments

2 Comments

coleman.seth4d ago

Yeah idk I feel like the breading always gets weird when you change heat sources like that.

andrewh434d ago

The problem is nobody's talking about the moisture content in the breading itself. If you're frying in a pan then moving to the oven, that initial fry traps steam inside the coating. When you finish it in the oven, that trapped moisture can't escape through the dried crust, so it makes the inside soggy. The real trick is to let the breaded stuff sit uncovered in the fridge for at least 30 minutes before you even start cooking. That dries out the surface evenly and lets the coating bond to the meat better. Once you do that, the heat source change isn't as big of a deal.