There’s nothing more satisfying than biting into the outer layer that is the crispy fried chicken skin. Biting into the juicy meat that lies underneath the fried-until-crispy chicken skin is satisfying. It’s delicious, it’s crunchy, and that crunchy skin is what delivers the different kinds of flavors.
If you’re curious how it can be done in other ways than the way you know, the trick here is to identify the kind of coating that is necessary to make it the way you want it. Here are the different ways to create that super crunchy exterior on your fried chicken that you will find so satisfying:
1 Use cornstarch like the Koreans.
The double frying method of the Koreans has created a sensation around the world. While this technique is no longer new, it does deliver the required crispness that you are looking for. Plus, the coating that you create with cornstarch is the vehicle you need for the sauce to cling to each chicken piece.
2 Make a batter like the Chinese do.
The Chinese have many different cooking methods that have created their signature dishes. For this fried chicken recipe, a thin batter made with egg and a flour is made that creates the coating. This can be made thicker and crispier by tossing it even more flour so when fried, the batter and the flour will create the crunchy layer.
3 Load on the seasonings and flour like the Americans.
If you’re familiar with the Southern-style fried chicken, you know that the flour coating that the Americans use is packed with flavor. There can be anywhere from two seasoning ingredients in its flour coating up to 11 or more as claimed by a famous fast food fried chicken place. The trick to creating this super delicious recipe how it’s coated by the flour. After brining, usually overnight, the chicken is tossed in the seasoned flour. Any drizzle from the brine liquid into the flour mixture will create the craggy pieces that will create the uneven surfaces that cling to the chicken. This is what makes it extra crispy!
4 Toss it light in potato starch lightly like the Japanese.
You don’t need breading to be too thick for the chicken to be crispy. For the Japanese, it’s a light coating that is all that’s needed. A simple toss in the flour is enough for them. Potato starch is the flour that’s is used for their recipe and if you can’t get your hands on that, cornstarch is just as good as a substitute.
How are you going to make your crispy fried chicken?