WATCH: These Are Our Frying Tips For The Crispiest Fried Chicken

You'll have delicious and crispy fried chicken meals every time.

Make the best tasting and the crunchiest fried chicken you'll ever bite into using these tips that won't guide you wrong. You'll have delicious and crispy fried chicken meals every time!

Photo by Pixabay/Siwon Lee

1 Keep chicken dry.

Moisture is what causes the "talsik" or oil splatter that many people fear when frying, so the solution to this is this: drier the skin, the less splatter. To avoid this, you should start by patting the chicken dry, coating it in flour, and placing (not dropping) each chicken piece into the hot oil.  

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Photo by Pixabay
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2 Bread your chicken well.

You can use all-purpose flour, cornstarch, potato starch, or even a combination of these flour to achieve different levels of crispness. You can even use already crunchy coatings, too! Give crushed crackers, cornflakes, potato chips, or even chopped nuts a chance to deliver some crispiness that's different but still tasty.  

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Photo by Miguel Nacianceno | Styling by Rachelle Santos

3 For the crispiest chicken skin, steam it first.

If you're not planning on coating the chicken with flour but still want the crispy skin, you'll need to dry out the chicken skin. To do this, steaming is a great way of cooking the chicken pieces through first in the steamer before frying it to a tender crispness.

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Photo by Riell Santos

4 Double fry it!

Korean fried chicken is super crispy because it's fried twice. The first time it's fried is at a lower temperature so that the chicken pieces are just cooked through. The second fry is to make it golden brown and crunchy!

Photo by Hans Braxmeier from Pixabay
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5 Heat oil to the right temperature.

Did you know that you can check your oil temperature using your wooden spoon? You can! Your wooden spoon will produce bubbles when placed in oil so when you see those bubbles, you know it's ready. If you have a thermometer, heat oil until at least 300 degrees F or 150 degrees C but not hotter than 375 degrees F or 190 degrees C. 

If you're pan frying, you should have enough oil to cover at least half the chicken. 

Photo by Riell Santos
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6 Drain on a rack, not on paper towels.

How do you know when to take the chicken out of the oil? Weigh it! Chicken should feel weightless and if pierced, it should have clear juices to let you know that it's cooked through. If you've ever had chicken that had soggy spots, it was probably drained on a plate or paper towels. Paper towels excels at absorbing oil but it also traps heat and moisture, making your crispy fried chicken soggy. Instead, use a rack over paper towels instead to keep the crunchy skin crisp.

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Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here!

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