Recipe for Never Fail Crispier Fried Chicken

• 

  jjjaar on 12/08/2021 - 12:32

  +1

  https://www.foodnetwork.com/recipes/ina-garten/buttermilk-fr…

  This one is my favourite. You can change the spices added but the general recipe is perfect.

  Definitely stays crispy. In fact, you can reheat it in the oven or by refrying and the crisp comes back.

  • 

    jamessong on 12/08/2021 - 12:36

    did you really use oven to fry your chicken? or just a normal gas stove?

    • 

      jjjaar on 12/08/2021 - 12:37

      -1

      I said I reheat it in the oven, I fry in oil the first time on my stove as per the recipe.

      • 

        jamessong on 12/08/2021 - 12:39

        I fry in oil the first time on my stove as per the recipe.

        ok thanks. the reason I asked is because the recipe never mention about stove. it mentions oven only so I thought I check.

        • 

          jjjaar on 12/08/2021 - 12:43

          -1

          @jamessong: Wow good point. I originally followed it from a video so never noticed that it didn’t specifically call out stovetop.

          https://m.facebook.com/watch/?v=10156427463771727&_rdr

• 

  Taro Milk Tea on 12/08/2021 - 12:41

  -1

  people often think that flour is the only factor determining the level of crispiness….but you forgot that you need to use peanut oil to fry it and the technique of double frying.

  • 

    jamessong on 12/08/2021 - 12:43

    yes, i am fully aware of that. thanks!

  • 

    jjjaar on 12/08/2021 - 12:45

    +2

    You don’t need to use peanut oil. (I’m an anaphylactic to peanuts and have made a lot of fried food using canola). You just need to make sure that the oil you are using is at its appropriate frying temperature.

    And you don’t need to double fry, rather, double coat using both wet and dry mix. This allows the outside to crisp up and the chicken inside to almost steam itself.

    • 

      Taro Milk Tea on 12/08/2021 - 12:47

      -1

      of course you don't need to…but if you want Extra…then you need to…

• 

  geek001 on 12/08/2021 - 12:46

  +2

  I am not a professional chef, but here is my opinion based on my own experiences. The ratio of plain flour to corn flour determines how "hard" the coating is after you fry it. The more corn flour you put in, the harder the batter is. If you put too much, the coating can taste a bit chewy, instead of crumbly. I would add a little baking powder instead of baking soda, because baking soda is alkaline and it requires an acid agent to neutralize it during cooking, otherwise your food will taste bitter or has a weird after taste.

  Potato starch is a good option, I think that is the flour used in tempura, so whatever you fry using potato starch will come out crispy and flaky, however potato starch costs several times more than corn flour and plain flour.

  I don't have any tips for making the chicken stay crispy, usually I reheat the fried chicken in the air fryer before eating them, even chicken from KFC as the original recipe chicken can be soggy by the time you get home.

  And finally, I find this Korean lady's video quite good. https://www.youtube.com/watch?v=S5Z7LnCU3Q0

  I am sure you can find better ones.

  Good luck.

  • 

    jamessong on 12/08/2021 - 12:56

    thanks! very similar to this recipe but that one does not use corn flour. Both use approx. 1 tablespoon of baking powder for 4 cup flour. I am assuming 4 teaspoon = 1 tablespoon.

• 

  BOGOF on 12/08/2021 - 12:55

  +1

  I use 2/3 plain flour 1/3 rice flour, and chilled sparkling water to make the batter

• 

  Typical16-bitEnjoyer on 12/08/2021 - 12:59

  Brine
  Dry
  Dredge in flour, corn flour, baking powder
  Egg/buttermilk
  Dredge again
  Oil in cast iron etc. at correct temperature
  Don't add too many pieces in the oil at once
  Use a cooling rack, do not place on paper towel or in the oven

• 

  dust on 12/08/2021 - 13:35

  How are you cooking it? Deep fry? Air fry? Oven?

  • 

    jamessong on 12/08/2021 - 13:37

    deep fry and it's 2 kg of chicken wings (southern style)

• 

  MeesusEff on 12/08/2021 - 14:17

  This is a top hit from a Burger Hunter page I'm on, everyone seems to rave about it :

  "Please note, I’m not a fan of original KFC. I reckon it’s Hot and Spicy’s ugly sibling for texture and flavour but if you want more spice, don’t double the spice, as it can burn, instead try my Hot and Spicy version.
  If you like that herby flavour, just add a few herbs like oregano and thyme.

  Make sure you use store bought buttermilk, the recipe in the video is only really if you can't get it because of COVID or there's no stock. You need the buttermilk to be thick to get a good coating and it can take a while for the milk to curdle, so grab the store bought one, if you can.
  Here’s the method I use for the chicken.
  https://youtu.be/4k56Rw4QZPs

  One thing is to make sure you don’t use a fine grain salt or it’ll be too salty. Cut back the salt by one quarter to one half or it will be too salty.
  If you’d like a hot and spicy version, check this one out:
  https://youtu.be/95VJdYqgHmI

  The recipe I used for the Nashville oil is in the link below. Try some Mexican Chili Powder, (not the hot one, unless you’re that way inclined), for the dust.
  https://youtu.be/tqCqbx0llcE

  You can add some lard to the mix and/or use some of the oil you fry your chicken with too."

• 

  chalks1971 on 12/08/2021 - 15:20

  Theres plenty of advice already here. I was watching a cooking show recently & Im stuffed if I can remember what it was, but it was American southern food.
  The secret according to the show was to fry twice.

  So fry. Cool. Fry

  edit

  https://www.southernliving.com/meat/chicken/how-to-make-frie…

  It involves frying the wings first in lower temperature oil, around 250˚F, to get juicy, tender meat on the inside. Then, you have two options. You can pull them out and let them cool before the second frying; or, as some chefs swear by, you can freeze these wings overnight before frying them again the following day. It's a technique used to dry out the skin, which helps get the crispiest skin later. Worry not: Opting to just let the wings cool in between fryings will not make a huge difference.

  Next, the second instance of frying occurs at a higher temperature, around 350-375˚F, to get that perfectly crispy skin on the outside. Don't crowd the pan, as you'll risk lowering the temperature of the oil. Finish by tossing in the sauce of your choice; we're partial to our Alabama White Sauce, Buttery Nashville Hot Sauce, and Vietnamese Peanut Sauce.

• 

  cuteseal on 12/08/2021 - 15:42

  I've used this one a few times and it's never failed for Korean style fried chicken. Chicken is amazingly crunchy, and stays crunchy.
  The coating is basically potato starch or corn starch, but she fries it twice which I think is the key.

  https://www.maangchi.com/recipe/easy-dakgangjeong

  The ingredients list looks a bit long but it's basically for the Korean style sauce which they coat the chicken in before serving.
  In the video you can see that even after coating it with the sauce it's still crunchy.

• 

  BewareOfThe Dog on 12/08/2021 - 18:53

  I found a [powdered blend]https://imgur.com/gallery/QLEP8nn), however, I think I need to mix it with somethings else. Admittedly, I never really used the 'batter method', but more as a dry rub.

  Cordina Chicken used to make a really nice Southern Fried Chicken, but has disappeared off the Coles Shelf in the last decade. I last saw it at an IGA, and seemed to have resorted to not fully covering the chicken like used to and putting the price up.