Crispy and Juicy Fried Chicken
ID: 8d0f692b...
An incredibly crispy and juicy fried chicken recipe that utilizes a flavorful wet batter marinade and a seasoned flour dredge. Perfect for creating restaurant-quality fried chicken at home that stays crispy for hours.
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🍳 요리 흐름
Coat the chicken with fish sauce, pepper, cornstarch, breading mix, and water to form a batter, then marinate for 10-20 minutes. → Whisk flour and black pepper together in a separate bowl to make the dry dredge. → Dredge the battered chicken pieces in the flour mixture, pressing firmly to coat, and shake off the excess. → Deep-fry the chicken leg quarters for 12 minutes and chicken thigh fillets for 8 minutes in hot oil (165°C - 175°C). → Drain the cooked chicken on a wire rack to keep it crispy before serving.
조리 단계
간단한 조리 순서
Coat the chicken with fish sauce, pepper, cornstarch, breading mix, and water to form a batter, then marinate for 10-20 minutes. → Whisk flour and black pepper together in a separate bowl to make the dry dredge. → Dredge the battered chicken pieces in the flour mixture, pressing firmly to coat, and shake off the excess. → Deep-fry the chicken leg quarters for 12 minutes and chicken thigh fillets for 8 minutes in hot oil (165°C - 175°C). → Drain the cooked chicken on a wire rack to keep it crispy before serving.
소개
An incredibly crispy and juicy fried chicken recipe that utilizes a flavorful wet batter marinade and a seasoned flour dredge. Perfect for creating restaurant-quality fried chicken at home that stays crispy for hours.
단계 1
In a large bowl, combine the sliced chicken leg quarters and chicken thigh fillets, then add 4 tbsp of fish sauce.
단계 2
Season the chicken with ground black pepper to taste.
단계 3
Add 4 tbsp of cornstarch to the bowl to help make the chicken extra crispy.
단계 4
Pour in one pack of crispy fry breading mix.
단계 5
Add 3-4 tbsp of water, then mix everything thoroughly with your hands until a wet batter consistency forms and coats the chicken evenly.
재료 목록
중요 사항
Always wash your hands thoroughly after handling raw chicken to avoid cross-contamination.
No salt is added to the flour dredge because the chicken meat is already fully seasoned with fish sauce and breading mix.
Do not overcrowd the frying pan, as too much chicken will lower the oil temperature, leading to greasy and soggy fried chicken.
Using a wire rack instead of paper towels prevents steam from building up under the chicken, keeping the skin extra crispy.
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