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Fried chicken help?
(lemmy.world)
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this post was submitted on 09 Aug 2024
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Gonna disagree here, but not with your process.
The thing that people want from fried chicken is really that the breading holds, and it's not too salty. That's pretty much it.
If you want a sure fire way of a light breading that sticks, just do the easiest thing ever... double fry it. This is how Southern Fried Chicken got it's texture and crispyness, though if you Google this, you'll get a bunch of bullshit momblogs that have no idea what they are doing.
Do what this poster says, but fry once for a few minutes to a light golden color, then bring them out for 5m rest and set of the breading, then back in for another few minutes tops until they are browned, but not burnt.
I'm a lousy Yankee and I have a love/hate relationship with KFC. That dredge mix upthread (my preference is the flour base with a teaspoon of baking powder, omit salt) gets close to what I love about the KFC crust without a pressure fryer
But I do love me some plain flour (and baking powder) crust too. 🍻