This Easy Step Makes Better Fried Chicken
You only need 15 minutes to do this.
Have you ever¬†prepared a fried chicken recipe before you heated up your oil only to discover your floured previously ready-to-fry chicken pieces became sticky?¬†
We know we have, and it's a sticky situation that nonetheless resulted in good fried chicken once fried. It didn't do much to the end result. However, did you know that¬†you should have done instead? You should have dredged those pieces of¬†flour-sticky chicken back into the flour mixture, in effect coating it again in the seasoned flour mixture you made. This is a common step that many fried chicken enthusiasts do to create super crunchy fried chicken.¬†
It's known as "double dipped" or double coating your fried chicken, but it's an easy technique to do on purpose.
You need to do this before you slip that piece of breaded chicken into the hot oil to make fried chicken. It takes around 15 minutes which is¬†more than enough time for you to make sure that your oil is hot enough for frying.¬†
This is what you do:¬†
- 1.¬†Prepare your fried chicken as the recipe instructs.
- 2. Once you have floured each piece of chicken and placed it on a tray, leave it alone for at least 15 minutes.¬†
- 3. Prepare your pan or pot of hot oil for pan or deep frying.¬†
- 4. Once the flour coating on the floured¬†chicken shows wet spots, you can dredge¬†it again in any remaining flour mixture, ensuring that those wet spots get coated, or dip it first in the egg mixture and then in the flour mixture again to create a double layer of breading.¬†
- 5. Fry the chicken until cooked through and drain on a rack.¬†¬†
This technique of letting the chicken "rest" before flouring the chicken again does this one crucial thing:
It allows the flour you just dusted onto it to rest and absorb any¬†remaining moisture from the chicken.¬†
Remember¬†that water in hot oil results in the hot oil bubbling¬†up, creating oil splatters. You are already trying to make your chicken as dry as possible by flouring it but by doing it again, you give the flour a chance to do its job better.¬†
Basically what you¬†are doing is drying out the surface of the chicken as much as possible without actually¬†drying the chicken out that you get tough meat. If anything, you want to do this so that frying chicken results in fewer oil splatters. The other reason why this¬†is a fantastic trick¬†to use when frying chicken is that this creates a thicker outer coating¬†resulting in that super crunchy skin.¬† ¬†¬†
Give this trick a try! This fried chicken trick results in super crunchy fried chicken that's better than the one you made before.
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