How to Keep Glazed Fried Chicken Super Crispy
Yes, you can have crispy fried chicken skin under that glaze.
It's a sad fact that anything soggy-especially fried chicken-is filed under bad meals. Nobody likes anything¬†that's limp, wet, and basically, inedible. It's not only unappetizing,¬†but it's also bad cooking.¬†
But there is a way to help avoid it with a simple addition to the coating. This is an¬†especially great tip¬†if you're making fried chicken.
That secret ingredient is tempura flour.¬†
Tempura is known for its light and crispy texture that absorbs the sweet tempura sauce without becoming completely soggy with a few dunks! That's the key to making a fried chicken coating that will be able to withstand a dunk in a wet glaze.¬†
Here's what you do to make that crispy skin:
For every 1 cup all-purpose flour for the fried chicken coating, remove 1/4 cup and substitute it with 1/4 cup tempura flour.¬†
Now that you know how to make a crispy coating that you can use for fried chicken, try it with any recipe that requires a crisp flour coating that's glaze or doused with gravy like these: