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Pteraluna
26
Oct 19, 2017
What gives fried chicken a better crisp? Flour + baking powder or flour + baking soda?
Stief
11
Oct 19, 2017
PteralunaBaking powder creates more air in the batter and baking soda doesn't do that, but both are responsible for catalysing the crust/caramelization during drying
vincesaintcool
6
Oct 19, 2017
PteralunaHave you ever tried adding a bit of corn starch to the flour mix?
Pteraluna
26
Oct 19, 2017
vincesaintcoolYep, but I'd like to find out what is the best result. I am not quite sure what is considered a good batter
vincesaintcool
6
Oct 19, 2017
PteralunaOne of the best ways that I found is the marinate the chicken in buttermilk, thyme, a little cayenne, salt, pepper, and paprika (just regular paprika, not smoked). Let that marinate for 24 hours and then dredge the chicken in a mix of AP flour and a little bit of corn starch and then fry. By far the best fried chicken that I have ever had! The corn starch gives it the crispiest breading ever!
Rgconner
67
Oct 19, 2017
vincesaintcoolthe cornstarch is critical, it helps adsorb that excess moisture and helps keep the flour from clumping.
vincesaintcool
6
Oct 19, 2017
Rgconnerabsolutely! It also works well with frying tofu!
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