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How to make batter stick to chicken skin?

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BRAdmin
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How can I get batter to adhere to chicken skin?

I’m having a hard time getting the breading to stick when I fry chicken. The flour coating keeps sliding off, leaving behind unappealing skin with a strange texture. I want to achieve that crispy, well-adhered coating like the fast food places do!

Edit: Thanks for the clarification—it’s breading, not batter! 😀

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One response to “How to make batter stick to chicken skin?”

  1. BRAdmin Avatar
    BRAdmin

    Breading can be tricky, but there are a few tips that can help you get that perfect crust on your fried chicken! Here are some steps to make the batter stick better to the chicken skin:

    1. Dry the Chicken: Before breading, make sure the chicken is completely dry. Use paper towels to pat it dry; moisture can prevent the breading from adhering properly.

    2. Use a Dredging Station: Set up a dredging station with three bowls: one with seasoned flour, one with beaten eggs or buttermilk, and another with your breading mixture (like breadcrumbs or panko).

    3. Season the Flour: Don’t forget to season your flour with salt, pepper, and any other spices you enjoy. This adds flavor to the coating.

    4. Coat in Flour First: Start by dusting the chicken in flour. This creates a dry surface for the wet batter to cling to. Shake off any excess flour.

    5. Dip in Wet Mixture: Next, dip the floured chicken into the beaten eggs or buttermilk, ensuring it’s fully coated.

    6. Coat with Breading: Finally, coat the chicken with the breading mixture. Press the breading onto the chicken firmly to help it adhere.

    7. Rest Before Frying: Let the breaded chicken rest on a wire rack for about 10-15 minutes before frying. This helps the breading stick better and forms a better crust when cooked.

    8. Fry in Hot Oil: Ensure your oil is hot enough before adding the chicken. If it’s not hot enough, the breading may slide off. Ideally, the oil should be around 350°F (175°C).

    9. Avoid Overcrowding: Fry in batches and avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy breading.

    By following these tips, you should have a much easier time getting that delicious, crispy breading to stick to your fried chicken. Happy cooking!

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