Crispy Fried Chicken The Secret Recipe For The Perfect Crunch Every Combine the flour, cornstarch, and remaining spices in another bowl. coat chicken with buttermilk, then with the cornstarch mixture. repeat once more so it is double coated. place the chicken on a wire rack. heat 2 inches of oil in a skillet. fry the chicken for 20 minutes over medium heat or until cooked through. Coating techniques: the secret to a golden crust. dry coating: this method involves tossing the chicken in a mixture of flour, seasonings, and spices. the flour coating absorbs moisture and creates a crispy exterior when fried. wet coating: this technique involves dipping the chicken in a batter made from flour, eggs, and milk.
What Is The Secret To Crispy Fried Chicken The Soul Food Pot Place the container or wrapped chicken in the refrigerator and it should be consumed within 3 4 days. to reheat the leftovers, you can either choose to use an air fryer or an oven. for the air fryer method, place the desired amount of chicken in the air fryer and set the temperature to 330f. Ensure each piece is thoroughly coated. place the coated chicken on a wire rack to rest for about 15 minutes. this helps the coating adhere better and results in a crispier crust. select a high smoke point oil, such as vegetable, canola, or peanut oil. in a large cast iron dutch oven, heat the oil to 375°f (190°c). Pour buttermilk into a shallow bowl, then dip the chicken (on both sides) until it's completely soaked in buttermilk. place the soaked chicken in the bag with flour mixture, seal, and shake well to coat. transfer the coated chicken to a baking sheet, and cover. allow the flour coating to become a paste like consistency. In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. add in chicken pieces. cover the bowl with plastic wrap and refrigerate 4 hours. when ready to cook, pour the vegetable oil in a skillet until it is about 3 4 inch deep. heat to 350 degrees.
Comments are closed.