How Excess Flour Can Spoil Fried Chicken?

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When it comes to fried chicken, the breading generally takes center stage over the actual flesh. For the same reason, texture may either make or destroy a dish.

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Since flour is the primary ingredient in fried chicken batter, one may believe that more flour is better. Sadly, the reverse holds true.

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A thick coating will not make the chicken more crunchy, and excessive flour can actually make the chicken soggy.

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According to FoodsGuy, the crunchiness of fried chicken is a result of the heated oil eliminating the natural moisture from the wet ingredients.

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So, if there are layers of flour held together with buttermilk and egg, the hot oil has to get through a lot more. So, the breading on your fried chicken doesn't get a chance to get crispy.

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For fried chicken, you have to use flour. You won't need an entire sack of the ingredient, though. Southern Living says that a single coat of flour can go a long way.

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The site suggests putting your flour and chicken in a large Ziploc bag and stirring it around for the best results.

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You just need to add as much flour as sticks to the chicken; just be careful not to overfill the bag.

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That being said, getting the flour to other ingredient ratio just right is crucial for flawlessly crisp fried chicken.

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