Vinegar and battered chicken?
I made a recipe for crispy shallow-fried battered chicken. The recipe called for a little vinegar to be added to the chicken after drying and seasoning. This dish did not work, the batter (just flour and water) slipped off the chicken in the oil because the meat was too wet. What is the reason for the vinegar here? Is there a trick to this or do I just have a bad recipe?
Best Answer
Adding vinegar 'to the chicken' might give it a slight tanginess, but its certainly going to cause issues with the batter adhesion. Sounds like a bad recipe (especially if your batter was just flour and water too!).
Every time I've seen vinegar in batter dipped chicken, its because there's also baking soda and it helps produce a lighter, airier batter. And you put it in the batter, not on the chicken.
Pictures about "Vinegar and battered chicken?"
What does putting chicken in vinegar do?
Soak chicken in equal parts white vinegar and water for about 30 minutes. This is Edna Eaton's surprise preparation. The vinegar removes all the gooey, fatty residue from chicken skin so that chicken parts hold coating better. Rinse off vinegar water and pat chicken pieces dry.How do you make fried chicken with vinegar?
directionsHow do you get the batter to stick to chicken?
Chill. Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This will help the layers of breading ingredients solidify, and adhere better when the chicken is cooked.How long do you soak chicken in vinegar?
Rinse your whole chicken under cold running water.VINEGAR FRIED CHICKEN | PWEDE PALA TO AT NAPAKASARAP PA!!! | FOODNATICS
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