How to cook GOLDEN FRIED CHICKEN?



If your perfect fried chicken idea is an incredibly crunchy crust that yields juicy bites with spicy edible meat, read on.
Here are 6 secrets to improving your roast chicken game:


1. Size is important.

 If you roast chicken, the bigger one is not better. Look for the smallest chicken you can find. Somewhere between a bird of 2.5 to 3.5 pounds. Buy it already cut or cut into 8 parts. There are 2 breasts, 2 thighs, 2 legs and 2 wings if you follow well.
If you are stuck with a larger bird in 5 to 6 pounds. Reach, divide your breasts in half.
Roast chicken lovers know that the skin with roast chicken is the best. The smallest birds ;)


 2. It will not go fast.

Fried chicken rightly needs a lot of time.
Leave at least 8 hours to salt the chicken. If your roast chicken recipe does not take the burn time into account, swipe left.

 3. No cows allowed.

The dairy does not belong to the fried chicken.
Go on. Take the forks and light your torches.
We are trying to achieve a catastrophic tightening of the earth, right? Do we agree that we are looking for this? In addition, we have a slightly breaded crust and buttermilk will produce thick bread powder.
A reduction to zero is also not very useful. Dairy products contain many natural sugars that result in an undesirable crust when sugar and milk solids boil too much.

 4. Nothing green.

 We make fried chicken. It will not be near health. Keep everything green outside of your spices. We do not want it here.
Salt and pepper to a minimum. A handful of spices like cayenne pepper, white pepper, garlic powder or onion powder are acceptable here. But forget the dried herbs.
You will not fry the chicken pieces long enough to soften and lighten the scent of the dried herbs.
If dried herbs are in brine, maybe. There would be enough time to hydrogenate and convince them.
Honestly, I prefer the bouquet of traditional herbs like thyme, sage, rosemary in a chicken recipe fried on fried chicken.
Here I just want to taste crust, crunch and chicken.

 5. No double Dipping.

Do you remember when we used to talk about a nice, thin crust? Good, because we should go a little deeper.
The secret to making chicken skin just long enough to be nice and crisp is a fine breadcrumb. A thick breading, which you get with a double flour meal, guarantees crispness. This will probably make sure that you also want a soft, soft chicken skin.
Not to mention that you want too much crust that moves away from the skin. Not ideal for what we want to achieve here.
The secret of both the dehydrating crust and the etheric crust of the skin is a small killing. This will be done with a simple dip in a watery or spicy sauce diluted egg wash directly into the well-seasoned flour.
Take a pinch of soda in your flour while you are there. Once the baking soda reaches the hot oil, it releases carbon dioxide and forms micro-bubbles on the surface of the chicken's skin. The bubbles mean more surface. More surface area means more salt and addictive crunch on each piece.

 6. Good fat and bad fat.

 Choose fat carefully. You look for a high smoke point now. Peanut oil for example (it's perfect for me). Other good, smoky oils: bran oil, corn oil or sunflower oil.