How can I make my fried chicken crispy?!
My fried chicken always comes out soggy!. What can I do to make it a little crispy!?Www@FoodAQ@Com
Answers:
Use egg and flour (seasoned flour) Dip in the egg fist then the flour and make sure your oil is hot then if its still not crispy put it in the oven for about 10 to 15 min!.Www@FoodAQ@Com
Self rising flour really helps with crispy chicken!. Normal flour has too much gluten!. We make our own for fried chicken and the baking powder and cornstarch is the trick in the substitution!.
In addition, deep fry chicken first then bake it!. Baking helps to lose a lot more grease and crispy's up the chicken!.
This recipe makes a batch of batter flour for later use!. It also uses Bisquick and that's what makes this recipe so special!. The dipping order into the egg and flour is important!. Follow this recipe to the T and enjoy all those crunching noises and compliments that will follow!.
Church's Fried Chicken Recipe Clone!.
Ingredients:
1 tablespoon Sugar
1 1/2 cup Self-rising flour
sub: 1cup flour, 1!.5 tsp baking powder & ? tsp salt for each cup flour
and 1/2 cup Cornstarch
3 teaspoons Seasoned salt
2 teaspoons Paprika
1/2 teaspoon Baking soda
1/2 cup Biscuit mix
1 Envelope Italian Dressing Mix
1 Envelope Onion Soup Mix
***Coating Dip***
2 Eggs, MIXED WITH
1/4 cup Cold water
1 cup Corn oil (for frying)
Combine all dry ingredients and blend well!. Store tightly covered at room temperature up to 3 months!.
TO USE-Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly and finally back into dry mix!. Have oil hot in heavy skillet!. Brown skin-side down for 4 to 6 minutes!. Use medium high heat!. Turn and brown a few minutes!.
Transfer to an oiled or Pam-sprayed 9x12x2 pan!. Cover pan with foil, sealing only 3 sides of pan!. Bake 350~ for about 45 to 50 minutes!. Remove foil!. Bake another 5 minutes just to crisp the coating!.
Www@FoodAQ@Com
In addition, deep fry chicken first then bake it!. Baking helps to lose a lot more grease and crispy's up the chicken!.
This recipe makes a batch of batter flour for later use!. It also uses Bisquick and that's what makes this recipe so special!. The dipping order into the egg and flour is important!. Follow this recipe to the T and enjoy all those crunching noises and compliments that will follow!.
Church's Fried Chicken Recipe Clone!.
Ingredients:
1 tablespoon Sugar
1 1/2 cup Self-rising flour
sub: 1cup flour, 1!.5 tsp baking powder & ? tsp salt for each cup flour
and 1/2 cup Cornstarch
3 teaspoons Seasoned salt
2 teaspoons Paprika
1/2 teaspoon Baking soda
1/2 cup Biscuit mix
1 Envelope Italian Dressing Mix
1 Envelope Onion Soup Mix
***Coating Dip***
2 Eggs, MIXED WITH
1/4 cup Cold water
1 cup Corn oil (for frying)
Combine all dry ingredients and blend well!. Store tightly covered at room temperature up to 3 months!.
TO USE-Dip the chicken pieces in egg mixture and then into dry coating mix and back into egg to coat the pieces evenly and finally back into dry mix!. Have oil hot in heavy skillet!. Brown skin-side down for 4 to 6 minutes!. Use medium high heat!. Turn and brown a few minutes!.
Transfer to an oiled or Pam-sprayed 9x12x2 pan!. Cover pan with foil, sealing only 3 sides of pan!. Bake 350~ for about 45 to 50 minutes!. Remove foil!. Bake another 5 minutes just to crisp the coating!.
Www@FoodAQ@Com
ok simple recipe season the chicken then put a little yellow mustard mix it all up,in a separate bowl mix 2 eggs and some milk, in a bag put flour and some seasoning that you used for the chicken ( I use garlic salt, season salt, complete seasoning, and adobe by goya!.) the bag could be a big zip lock or just a plastic bag from the grocery store!. dip chicken flour egg milk flour!. then fry in a deep fryer at 350 if you don't have a deep fryer you can use a pot on the stove make sure the grease is hot before you drop the chicken that can make the chicken soggy!. and make sure the grease covers the chicken!. hope this helped!.Www@FoodAQ@Com
Are you using a deep frier, or frying in a skillet!? A deep fryer will always produce a crispier outcome, you need to let he chicken kind of drain on a broiling tray after taking it out of the oil, or anything else that will let the excess oil drain off or be absorbed!. Www@FoodAQ@Com
Flour and milk!. Make sure your oil is hot before adding your chicken!. Don'tt over crowd the pan!. The more you stuff into the pan your oil temp will lower!. Turn when is is golden brownDon'tnt move the chicken around!. Cast iron skillet makes a huge difference!.Www@FoodAQ@Com
put in LOTS of oil at the bottom of a pan to cover at least half the chicken, mix with milk ( like a half of a cup )!. but for the crispy part roll it in flower and crushed corn flakes
answer mine please :]
http://answers!.yahoo!.com/question/!?qid=2!.!.!.Www@FoodAQ@Com
answer mine please :]
http://answers!.yahoo!.com/question/!?qid=2!.!.!.Www@FoodAQ@Com
Use cornmeal instead of flourWww@FoodAQ@Com
use cornstarch instead of flour in your recipe
drain well and keep warm in ovenWww@FoodAQ@Com
drain well and keep warm in ovenWww@FoodAQ@Com