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Feb 27, 2007 06:03 PM

Fried Chicken Crust Help

My favorite kind of fried chicken has a real thick, crunchy crust - not the delicate flour-dredged variety, but the kind that you can pull right off the chicken and eat all by itself. The kind you always see on pictures of fried chicken, but so rarely get in reality. It seems like every fried chicken recipe I see only calls for flour, but I know there's got to be something more to the crust that I'm after. What's the secret?

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  1. Joe's mom always used corned flakes. Winston-Salem, NC. Back then I didn't eat meat, so I never tried them, but they were beautiful.

    1. I think you are supposed to dredge them twice to acheive that crust. are you letting the chicken marinate in buttermilk? also, aren't you supposed to dredge them in flour then egg then back in flour? or am I thinking of some other deep fried concoction?

      1. For one whole chicken, I usually use 1 c. flour, 1 c. panko, 1-2 tsp. kosher salt, and 1 tsp. cayenne if I want some heat. Lately I've been adding a little garlic powder and pinch of sugar as well. Panko is key. I also soak in buttermilk for at least a few hours to overnight.

        1. the buttermilk soak gives you the coating that absorbs more dredging mixture.
          (It also does incredible delicious things to the meat)
          I put in some cornstarch with the flour for crunch, and salt/pepper/sage for flavor

          I never use egg for fried chicken coating
          chick pea flour also works, but the texture is waaay dense.

          1. We did a buttermilk and spice soak, then dredged in a spice and flour mixture. It made a coating you could eat alone.