12-14-2018 Update : I am gluten free, not by choice. I love to Bake, usually on Sunday afternoons when I am at home with my family after church. So...when I had to go gluten free... it changed my life. I felt like when one is gut punched. I have been in the kitchen with my mom since I was 12, learning from her. . I now had to learn how to cook & bake all over again. I had to learn how to bake GF, cook GF,...it was a huge challenge. Most of what I had learned for the last 40 years had to be adjusted. I gave up for a period of time, very discouraged. Now, I look forward to time for my baking... I have learned how to adjust and bake, making most recipes GF. We have raspberries, Rhubarb, Blueberries, and Marionberries out in our garden, so I have plenty of fruit to keep me busy in the spring and summer. I also enjoy making fresh jam for my family and being able to have it year round in the freezer. I live in the Pacific Northwest. I have the mountains, the beach, and high desert all within two hour drive. Time taken for trips to the Pacific Coastline renews me when I am worn out and stressed.? What I enjoy to do for fun is being outdoors, riding our motorcycle, camping and cruising when we can. I love the wildlife, a short hike in the woods is wonderful. I love to do hand stitching. I am recently working on Angel Of Hope. It's that time of year. Hummm....Pet Peeve, oh I have one. crazy as this is..... I hate cleaning up the counter and floured area after rolling out pie crust. But, I am pretty good making a great pie crust. :)
FAQs
Why is my fried chicken not crispy? ›
As we said above, monitoring the oil temperature is a critical step that cannot be ignored. If your oil temp is too high, your fried chicken will be scorched on the outside with meat that is undercooked. If the oil is too cool, your chicken will be greasy and will lack the golden-brown crispy exterior you want.
How to keep fried chicken from getting too dark? ›- Before breading, pat off the excess buttermilk. ...
- Get a lot of breading on there. ...
- Fry it in cast iron instead of in a fryer. ...
- Use a high-smoke-point oil with a neutral flavor. ...
- Use a thermometer to monitor the oil and whatever you do, don't put cold chicken in there.
The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.
Is flour or cornstarch better for fried chicken? ›Ingredient Tips
My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)
The trick to getting the batter to stick to the chicken pieces properly is to dip the chicken into the seasoned flour, before dipping into the egg mixture. The flour helps the egg mixture adhere to the chicken. Then dip the chicken back into the flour mixture.
Is it better to use buttermilk or eggs for fried chicken? ›Buttermilk Is More Than A Better Coating
This acidic nature also helps lightly tenderize the meat, creating an even juicier, more succulent texture. Even a few minutes of soaking in buttermilk (or resting after breading) can make a big difference.
Once you drop you wings in the oil let it cook! Once the chicken starts to float to the top you can now flip the chicken if necessary. Floating chicken is a indication it's just about done. Place cooked wings on a rack so it's not sitting in the grease to prevent soggy chicken.
What makes fried chicken taste so good? ›Incomparable Flavor
There's nothing as flavorful as fried food, and the culprit here is the actual oil itself. Oil is fat. And fat is very tasty. Regardless of whether you are using sunflower, olive, sesame, peanut, or vegetable oil, any of these oils will directly impact the distinct flavor of your fried food.
- Buttermilk is better than milk. ...
- Never skip the salt and pepper. ...
- Mix some cornstarch with the flour. ...
- Add butter to the oil. ...
- Classic parmesan makes a great coating. ...
- Add onions to the skillet for flavor. ...
- Try vodka for extra crunch. ...
- Add some fresh herbs.