Fried Chicken?

Question

Whenever I make fried chicken I use all purpose flour and other seasonings. The problem is that the flour doesn't stick to the chicken thus making the outer layer thinner and less crispier. What can I do to make the outer layer thicker and crispier (like KFC)?

Answer 1

coat w/sour cream and corn flakes (or seasoned bread crumbs)
http://allrecipes.com/Recipe/Oven-Fried-Chicken-IV/Detail.aspx

dip chicken in beaten egg
coat w/saltine crackers or potato flakes
http://allrecipes.com/Recipe/Chicken-Fried-Chicken/Detail.aspx

soak chicken overnyx in buttermilk
before frying, put chicken in flour
cover chicken COMPLETELY in flour
hold chicken down in flour!
press it down, lift out, lightly! shake off excess flour
fry
http://www.shaboomskitchen.com/archives/fowl/dlfriedchick.html

soak the chicken overynx in:
wine, vinegar, garlic paste, mustard, and pepper to taste....
next day,
dip chicken in beaten egg,
coat in flour,
fry...
http://www.epicurious.com/recipes/recipe_views/views/12154

http://i113.photobucket.com/albums/n234/jwrisley/thecolonel.jpg
http://images.google.com/imgres?imgurl=http://www.freshdirect.com/media/images/product/ezmeals/4_meals/hmrmeal_4frchxslw_z.jpg&imgrefurl=http://www.freshdirect.com/prodpop.jsp%3FproductId%3Dhmrmeal_4frchxmeal%26catId%3Dezm_fastfour&h=261&w=330&sz=35&hl=en&start=4&tbnid=8l9avC7IVGLRSM:&tbnh=94&tbnw=119&prev=/images%3Fq%3Dfried%2Bchicken%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DG
http://www.cartoonstock.com/newscartoons/cartoonists/gfo/lowres/gfon55l.jpg

Answer 2

If you want them like KFC,then I guess you should just get from them but I have an alternative if you want to try something more home-made.This is a yummy Indonesian fried chicken recipe:-

Whatever chicken parts you have
1 tsp of coriander seeds
1 tsp of fennel seeds
1 - 2 cloves garlic
a small portion of fresh ginger
a pinch of tumeric powder
a pinch of salt

* grind all of the above (except the chicken) with a pestler & mortar.rub into the chicken in a big bowl, cover with a cling wrap & leave aside to marinate.

For batter

1 - 2 eggs (depending on chicken parts)
About 1 - 2 cups rice flour
1/2 cup cornflour
water

*beat eggs.mix rice flour & cornflour together in a big bowl.add beaten eggs to flour mix and stir slowly.add 1/2 cup of
water & mix thoroughly till batter becomes a smooth
consistency.add a little more water if it's too thick but be careful not to dilute it too much.Mix thoroughly.

After about an hour or so when the chicken parts are well marinated (You can marinate the chicken earlier and leave them in the refrigerator-not freezer!). Heat enough oil in a frying pan or a wok, dip chicken in the batter making sure that it's nicely well covered with the batter. Slowly place the chicken into the frying pan when the oil is hot.Repeat with the rest. Fry for about 1 - 2 minutes on each sides or till fragrant & golden brown. Lift up & place on a plate with a serviette to absorb excess oil.
Good luck & enjoy! :)

Answer 3

Soak the chicken in butter milk for about 1 hour before cooking it, it helps keep the flour on better. Heres what I use

Butter milk 1 hour

2 cups of flour, paprika, salt, pepper, garlic powder and instant potatoes ( this is what makes it really crispy ). Make sure that the oil stays at between 325 and 350 degrees at all times the inside should be between 165 and 185 degrees when it's done. Alton Brown has a great fried chicken recipe. Good luck :)

Answer 4

Pull out 3 shallow dishes. Put flour in one, dry bread crumbs in the second, and beat 1 or 2 eggs with a bit of water in the third.

Put your chicken piece into the flour and roll it around until completely coated. Next dip it into the egg/water mixture & coat completely. Finally lay it in the bread crumbs and use a dry hand to flip bread crumbs over it.

The secret to breading that clings is to have the food completely dry before it is dipped into the egg/water mixture followed by the crumbs. THEN, let the fully coated food rest on a rack for about 30 minutes before frying.

Try it, you'll like it. Sounds like a lot of work but the results will make a believer out of you.

Answer 5

Hm. I looked it up a little and found some interesting facts about getting the chicke crispy when you fry it. Try using one of these techniques:

Beat eggwhite and dip the flower into egg white and then into flower and then back into the eggwhite.

Try using flower and breadcrumbs. Breadcrumbs will add that little EXTRA crunch you might be looking for. Make sure you dip the chicken in the egg white and then try to coat it. The flour/breadcrumbs will hold better to the chicken and won't fall off when you dry it.

Answer 6

don't use flour. I don't. I dip the chicken in beaten egg. Then dip it in whatever. Try these: smashed cornflakes or bread crumbs or recently I heard stuffing mix. I haven't had a chance to try the stuffing mix yet. Sounds good though. I guess if you want to use the flour you could dip the chicken in the egg first, then the flour. but I don't know why you would even use the flour. Try egg and then whatever coating. When it's done let me know. I'll be right over with fries and cole slaw.

Answer 7

I don't really like the taste that eggs gives the chicken. if you sock the chicken in butter milk over night or for a couple of hours, season the chicken then place it in the flour. it will crisp up very nicely.

Answer 8

Shows on the Food Network always recommend soaking the chicken in buttermilk for some time.

Answer 9

I use the 2 dip method. I soak my chicken in butter milk then dip in to flour mix then I dip it in and egg bath with a splash of hot sauce then dip into flour mix again. Hope this helps!

Answer 10

Dip the chicken in eggs before coating it with the batter.

Answer 11

I this the "Shake n' bake" Italian style! Thats the best! I would dip it in lemon juice first...then on either the shake n bake or the flour so that it can stick. And use the oven, it actually comes out better!!