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Recreating Ball’s Fried Chicken - Lake Charles peeps
Posted on 6/20/22 at 9:08 pm
Posted on 6/20/22 at 9:08 pm
The time has come.. I’m ready to recreate Ball’s wonderful fried chicken because it’s apparent that they won’t be opening. Things that I’ve noticed about the chicken is that the batter/crust was relatively thin compared to Popeyes. Also, the chicken was typically somewhat over seasoned which leads me to believe it was marinaded overnight. I’m prepared to get a pressure fryer but I never saw them utilize one. It was always the commercial open air fryers.
I’m looking for suggestions on cook times, method and marinade suggestions. I think I’ll start with marinating the chicken over night in buttermilk and a heavy dose of Balls fried chicken seasoning. Then I’ll fry in two stages. The first will be a low temp to get the chicken cooked all the way through and the next will be in a much hotter grease to crisp up the outside. TIA
I’m looking for suggestions on cook times, method and marinade suggestions. I think I’ll start with marinating the chicken over night in buttermilk and a heavy dose of Balls fried chicken seasoning. Then I’ll fry in two stages. The first will be a low temp to get the chicken cooked all the way through and the next will be in a much hotter grease to crisp up the outside. TIA
5
Posted on 6/21/22 at 5:45 am to CalcasieuTiger
Never had Ball's Fried Chicken and I'm not a LC peep but this...
...isn't necessary. I fry chicken at 325. Cook time depends on piece sizes and the size of the fryer you're using (bigger the fryer, the more oil, will have less temp swings).
I'm a dry brine fan. Season with kosher salt and cayenne the day before you want to fry.
quote:
I’ll fry in two stages. The first will be a low temp to get the chicken cooked all the way through and the next will be in a much hotter grease to crisp up the outside.
...isn't necessary. I fry chicken at 325. Cook time depends on piece sizes and the size of the fryer you're using (bigger the fryer, the more oil, will have less temp swings).
I'm a dry brine fan. Season with kosher salt and cayenne the day before you want to fry.
Posted on 6/21/22 at 6:25 am to GeauxTigers0107
Thanks for the advice 
Posted on 6/21/22 at 6:43 am to CalcasieuTiger
Are you planning on deep frying or skillet?
Advantages and disadvantages to both but a good deep fryer with temp control and decent volume of grease makes it easier and more predictable in my opinion.
Get the oil the right temp and fry for the right time and you are over half way there regardless of how you prep.
This is what I have for small amounts at home. Great for fish, shrimp, fries etc too.
Mash
Advantages and disadvantages to both but a good deep fryer with temp control and decent volume of grease makes it easier and more predictable in my opinion.
Get the oil the right temp and fry for the right time and you are over half way there regardless of how you prep.
This is what I have for small amounts at home. Great for fish, shrimp, fries etc too.
Mash
Posted on 6/21/22 at 6:49 am to CalcasieuTiger
Used to stop at the Enterprise location a couple times a month when I was in high school. Very interested in this!
Posted on 6/21/22 at 11:19 am to CalcasieuTiger
I think you’re on the right track with an overnight marinade/brine. I feel like they may have dipped the chicken in hot sauce before the flour dredge. The crust definitely had a red color to it so maybe they loaded up the flour with cayenne or paprika. Damn good chicken though.
Posted on 6/21/22 at 11:25 am to CalcasieuTiger
Thinner batter = thinner crust
Thicker batter = thicker crust
A buttermilk based batter will produce a thicker crust. Same with eggs & milk based batters. If you insist on using them and want a thinner crust, you have to “water” down the batter. Water, pickle juice, vinegar etc are good watering down agents. You want the batter as cold as possible without freezing it
Thicker batter = thicker crust
A buttermilk based batter will produce a thicker crust. Same with eggs & milk based batters. If you insist on using them and want a thinner crust, you have to “water” down the batter. Water, pickle juice, vinegar etc are good watering down agents. You want the batter as cold as possible without freezing it
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