Problems with frying chicken...coating doesnt stick, and coating doesnt get crispy [duplicate]
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Ive been trying to fry chicken in oil, but im running into issues with the coating.
Ive tried using a pre-made coating mix and flour. I coat the chicken in egg (which is supposed to help the coating to stick) then coat the chicken in the coating. But the coating struggles to stick to the chicken and falls off when i flip the chicken over. It also hardens and turns into solid pieces that stick to the bowl and which i cant use, which is a waste of the coating.
The coating doesnt get really crispy when I fry the chicken in oil either. It only gets mildly crispy, not like the crunchy type you get in restaurants or KFC's hot n spicy chicken.
The flour does get somewhat crunchier when fried though, compared to using the coating mix only.
Does anyone know why the coating mix/flour is struggling to stick to the chicken (even when I coat the chicken in egg first) and why its not getting really crispy?
Edit : Just tried to fry chicken again, didnt use egg this time. The coating didnt turn into hard pieces, but the coating didnt stick to the chicken. The flour/coating also mostly dissolved upon contact with the oil. Not sure what im doing wrong.
Best Answer
oh the trick is to first dip the chicken in flour, then egg, then coating mix. If you have some time, give the coating 10-15 seconds to settle while it's in your hand.
You also need to double fry the piece of chicken, start at a lower time until the chicken cooks, around 300, cool for 2-3 minutes, then turn it up to 375-425 depending on the batter until it's brown.
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Why is coating not sticking to fried chicken?
Excess flour will create a coating that prevents the egg mixture from latching on to the chicken, which ultimately will prevent the breading from sticking properly. For crispy, flavorful chicken, make sure to remove any excess flour before proceeding.Why did my fried chicken not get crispy?
The heat is too high or too low. The skin won't be crispy, and it won't be a memorable eating experience. To make sure that your oil's temperature remains steady at around 350 degrees F, keep an instant-read kitchen thermometer nearby so you can continually monitor the oil's temperature.Why does the breading fall off my chicken when I fry it?
If you're frying, heat the oil in a dutch oven or cast-iron skillet. After the chicken pieces are thoroughly coated in the breading mixture, place them in the hot oil\u2014with plenty of space in between\u2014and let them be! The more you touch the chicken with tongs, the more likely the breading is to fall off.Does frying chicken twice make it crispier?
Double frying helps with that evaporation process. By letting the chicken rest and cool between the dips in the oil, additional water evaporates from the skin. When you put it back in to finish frying, the rest of the water evaporates, which allows the skin to brown and crisp quickly before the meat overcooks.How To Make Fried Chicken The Rachael Way (So The Coating Doesn't Fall Off!) | #StayHome Q \u0026 Ray
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Answer 2
One thing that worked for me is, using egg wash instead of egg (aka thinning the egg with a few tbs of liquid). The egg by itself was too thick, it clung to itself instead of sticking to the food so there wasn't enough remaining on the surface to keep the breading on.
I don't know if this will help crispiness - it might, having a better breading coat to begin with, and being able to fry it longer without everything falling off, or it might not depending on what the problem is.
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