Typhur Robotics Smart Kitchen Tools

Back to the TEST KITCHEN: I tested three fried chicken dredges on boneless, skinless chicken thighs to find the coating that actually delivers: crunch now, crunch after 10 minutes, and a crust that stays on. Same chicken. Same binder. Same oil temperature. Same rest on a rack. The only thing that changes is the dredge mix. I’m judging each one on crunch, adhesion, colour, greasiness, and flavour, then doing a proper 10-minute hold test because thats going to decide if I'm going to win the competition next week. Want the full breakdown with exact dredge ratios, spice mixes, and my notes? I’ve posted it on my Patreon. https://www.patreon.com/c/ChefElizabethHaigh Affiliate links* - A great way to support our channel Thermometer I used: https://typhur.sjv.io/0Zk2JO Apron: https://stalwartcrafts.com/shop/leather-aprons/classic-leather-apron-deluxe-2/?ref=110 Want to visit and support our restaurant in London? www.meimei.uk Open Tuesday-Sunday 10am-5pm (9am opening on Saturday and 4pm close on Sundays) Try our new sauce range at www.meimeigoods.com and sign up to the newsletter for exclusive deals such as free shipping or discounts off.