Why is my fried chicken batter soggy underneath?
I dipped the chicken breasts in buttermilk, then a mixture of flour and potato starch, before frying at 390F for 3 mins. The chicken breasts were sous vide beforehand so the deep-frying step was just to give it the crust.
However, I have noticed that the batter skin is always soggy underneath:
Best Answer
Are you allowing the buttermilk to drip off completely? I would either decrease the mixture (a scant coating), as it appears to be too much for this method of frying, or use a pre-made coating which is a bit thinner.
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Quick Answer about "Why is my fried chicken batter soggy underneath?"
The optimal temperature for the oil in which chicken is fried is around 350 degrees, but chicken from the refrigerator can cause that temperature sweet spot to drop. This, in turn, causes more oil to be absorbed by the batter, resulting in a soggy piece of chicken once you remove it from the fryer.Why is my fried chicken coming out soggy?
"Letting anything that's been fried sit on paper towel will make it soggy, because it'll start to steam," explains Perry. After all that hard work you did to make your chicken crispy, don't lose your focus at the last moment. Instead, drain your chicken on a wire rack set over a baking sheet.Why is my fried chicken soggy and not 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.How do you keep breaded chicken from getting soggy?
You Don't Start Dry The first step to breading chicken is crucial; make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy and thus will not adhere properly to the chicken.Why does batter fall off when frying chicken?
Not shaking off the flour Extra 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.Fry Fidelity: The Science Of Fried Chicken
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