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Started By
Message
How to get better skin when frying chicken?
Posted on 3/23/23 at 5:44 pm
Posted on 3/23/23 at 5:44 pm
I make OK fried chicken, but what I struggle with is getting the skin to stick like it does at a restaurant. What’s the secret? I use seasoned flower on the strips, dip them in egg, flower them again, then fry at 350 in canola oil.
This post was edited on 3/23/23 at 5:45 pm
10
Posted on 3/23/23 at 5:53 pm to jlovel7
Double frying is all the rage but you can get the same results pan frying with the chicken half covered in oil and turning it a few times. When I am going to go through the trouble that is what I do.
Posted on 3/23/23 at 5:54 pm to jlovel7
Are you asking how to get the batter to adhere to the skin of the chicken through frying?
Posted on 3/23/23 at 6:33 pm to jlovel7
Use some corn starch.
I want to say dredge corn starch > egg wash > seasoned flour.
I want to say dredge corn starch > egg wash > seasoned flour.
Posted on 3/23/23 at 6:36 pm to Btrtigerfan
Sounds like frying chicken tenders. I use the same steps but take some time between each one to let the flour soak up some moisture and set. Also stir in some drips of egg wash, buttermilk, or water to the final dredge. This forms some larger bits in the coating that improve the texture.
Posted on 3/23/23 at 6:40 pm to jlovel7
Try wet batter/flour instead of flour/
egg wash/flour.
egg wash/flour.
Posted on 3/23/23 at 6:44 pm to ThreeBonesCater
quote:
take some time between each one to let the flour soak up some moisture and set. Also stir in some drips of egg wash, buttermilk, or water to the final dredge. This forms some larger bits in the coating that improve the texture.
:kige:
Posted on 3/23/23 at 7:53 pm to jlovel7
Your batter and/or chicken is too warm
Posted on 3/23/23 at 8:23 pm to jlovel7
Soak in buttermilk > flour > fridge for 20 minutes > 375 degree oil
Works solid for me
Works solid for me
Posted on 3/23/23 at 8:49 pm to GynoSandberg
quote:
Your batter and/or chicken is too warm
That's interesting. Was thinking of that after the posts over the last couple of weeks about using ice water bath when frying fish.
I fried some fish doing it that way and I liked it. Started me wondering if that might help with chicken too.
Occasionally I've had the breading slip off with tenders but not too often.
Posted on 3/23/23 at 8:53 pm to jlovel7
Try just egg whites not whole eggs in what ever wash you do. It seems it might help it stick more with out the yolk fat. Take the yolks and cover in salt for a few days and shave on top of foods or use the yolk to make hollandaise sauce for your eggs in da AM.
Posted on 3/23/23 at 10:44 pm to jlovel7
quote:try using flour instead of flower.
? I use seasoned flower on the strips, dip them in egg, flower them again
Posted on 3/24/23 at 7:29 am to Btrtigerfan
quote:
Are you asking how to get the batter to adhere to the skin of the chicken through frying?
Yes
Posted on 3/24/23 at 3:59 pm to BigDropper
quote:
try using flour instead of flower
This. Flower is for smoking, not frying.
Posted on 3/25/23 at 10:50 am to Professor Dawghair
quote:
I fried some fish doing it that way and I liked it. Started me wondering if that might help with chicken too.
Occasionally I've had the breading slip off with tenders but not too often.
I find batter that’s too warm or too thick are often the main culprit
Dropping a few ice cubes in there can help with both
Posted on 3/25/23 at 11:04 am to jlovel7
I use self rising flour, lightly coat, then buttermilk, flour again . Self rising has baking powder and soda. When it cooks it gives it a crispy texture.
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