Fried Chicken With Egg And Flour

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| 249published Feb 28, 2021 | updated Mar 16, 2022 posted by LC Editors | photo by Keller + KellerThis post may contain affiliate links. If you make a purchase, we may make a small commission.

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This batter-fried chicken calls for the pieces to lớn be quickly brined và then dipped in a seasoned batter for a crisp Southern-style crust. Simple as can be. This is the real deal. Includes secrets for that crunchy crust.

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Adapted from Cook’s Country | The Complete Cook’s Country TV Show Cookbook | BCP, 2012

With its crisp, craggy crust and tender meat, this batter-fried chicken recipe is fried chicken perfection. Those of you who are geeks for cooking technique wizardry, pay attention. The clever folks at America’s thử nghiệm Kitchen carefully devised this Southern fried chicken recipe exquisitely well thanks to some clever tricks and tips. Wait’ll you taste it.–Renee Schettler


What’s the secret to crispy fried chicken?

The batter contains equal parts cornstarch & flour khổng lồ ensure a shatteringly crisp crust. The recipe also calls for baking powder khổng lồ create a crust that’s airy without a trace of doughiness. The batter relies on đen pepper, paprika, and cayenne for a “simple but unambiguous flavor” (just be forewarned, the amount of đen pepper is intentionally heavy-handed).

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The batter contains no dairy. Cook’s Country replaced the milk in the batter with water. The logic behind this? “When wet batter hits hot oil, the moisture in the batter vaporizes, leaving behind the solids that adhere lớn the chicken. With milk, the sugars in the milk solids browned too fast & produced a soft crust.”

And, perhaps most critically, the batter-dunked chicken is then deep-fried in several inches of oil (a regular pot works just fine; no need to lớn have a fancy deep-fryer) to lớn ensure that the carefully constructed batter doesn’t scorch on the bottom as is often the case when you attempt to lớn shallow-fry it in a skillet.


What are the best oils for deep-frying chicken?

You want an oil that’s neutral in flavor & has a high smoking point. Cook’s Country calls for peanut or vegetable oil. Canola và sunflower oil will work, too. Oils with a low smoke point, such as unrefined avocado oil và extra-virgin olive oil, will smoke and burn as the fat breaks down, giving a acrid taste to lớn your chicken.


Can I fry this chicken in a skillet?

I wouldn’t recommend it. Shallowing frying in a skillet can cause the bottom of the batter lớn burn. By deep-frying the chicken, you get an even golden-brown màu sắc and no burnt taste.


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This batter-fried chicken calls for the pieces to lớn be quickly brined & then dipped in a seasoned batter for a crisp Southern-style crust. Simple as can be. This is the real deal. Includes secrets for that crunchy crust.