Insanely crunchy fried chicken that stays insanely crunchy
July 30, 2014 3:20 AM Subscribe
Once, I made fried chicken, and it was as close to perfect as I've even made it. The crust nearly shattered when bitten into. It was almost unbearably crispy. I have absolutely no idea how I made it, and never made any notes as to what I did. If anyone out there has found the forbidden secrets of fried chciken, and more importantly, remembers what they did to get there
, I would love to hear what you did.
posted by Ghidorah to Food & Drink (20 answers total) 34 users marked this as a favorite
This Saturday is the fireworks festival we go to every year. For years, for no obvious reason, I've made enough fried chicken to feed the small army (roughly twenty people) that we meet up with and drink away the day. The goal is to make the chciken in the morning, let it cool, then pack in wax paper and take to the site.
Since it's essentially something to munch on while drinking, I don't use whole pieces, or bone-in cuts (too much garbage to deal with). I usually chop up boneless skinless breasts (they are nearly half as expensive as thighs here in Japan, and I'll brine them before hand). Essentially, finger-sized chicken fingers, and I'm looking for the crispest possible coating.
Spice-wise, I'm pretty okay, but I'd like to hear what sort of flour you use, if you use eggs, eggs + x! or whathaveyou. Temperatures, cook times, mixes, I'd love to hear what you do.