Crispy Fried Chicken, a Favorite for All Ages
Crispy fried chicken is always the star of the table, from school lunchboxes to family gatherings. The combination of a crackling crust and juicy meat inside is hard for anyone to resist.
Unfortunately, homemade fried chicken often goes soggy fast. Yet with proper marinating and coating technique, the crunch can last for hours. Here is a recipe to try at home.
Marinade and Coating Ingredients
Prepare 1 kg chicken, cut into 8-10 pieces. For the marinade: 4 crushed garlic cloves, 1 tsp salt, 1/2 tsp ground pepper, 1/2 tsp stock powder, and 1 tbsp lime juice to remove any odor. Coat the chicken and rest in the fridge for at least 1 hour.
For the coating, mix 250 g high-protein flour, 50 g cornstarch, 1 tsp garlic powder, 1 tsp salt, 1 tsp stock powder, and 1/2 tsp baking powder. Also prepare ice water for dipping.
Steps to Crispy Fried Chicken
Take the marinated chicken, dredge it in the dry flour mix while pressing so it sticks. Dip briefly in ice water for 2-3 seconds, lift, then dredge again in the dry flour while pinching with your fingertips to form a beautiful ruffled texture. Repeat the dipping twice for a thicker coating.
Heat plenty of oil over medium heat until the chicken is submerged. Fry about 12-15 minutes until golden brown. Do not flip too often or the coating will break. Lift and drain on a wire rack so the oil drips off and the crunch stays.
Tips to Keep It Crunchy Longer
Use ice water for the dipping batter because the cold temperature makes the coating crispier. Make sure the oil is truly hot before the chicken goes in, around 160-170 degrees Celsius, but not smoking, so the outside does not burn before the inside cooks.
After frying, do not stack the chicken on a plate because trapped steam softens the coating. Drain on a wire rack with space between pieces. You can also double-fry: fry until half done, rest 5 minutes, then fry again for 3 minutes for extra crunch.
