1/19/2024 0 Comments Wet dredge for fried chickenTraditional Southern fried chicken involves a quick dredge in seasoned flour right after the brine. There are a few different routes you can take to get to that golden crispy coating. Step 2: Batters & Coatings (and Seasonings) If you don’t have 24 hours to brine your chicken, a one-hour soak in buttermilk will work just fine. The traditional brine used for fried chicken is buttermilk, which is a powerhouse of acid and sugars that work together to keep the chicken moist and juicy. If you’re making any kind of meat, a long soak in a salty brine can greatly help tenderize your protein. Say goodbye to drive-through chicken and hello to homemade with these tips and recipes. So what makes up the perfect fried chicken? Is it a quick dredge in flour? A buttermilk brine? We took a deeper dive into the ins and outs of this Southern staple and taste-tested 3 different batters (wet, dry and panko) to see which got the most drool-worthy results. For such a simple dish, making it at home can be intimidating and overwhelming. The crispy golden brown, slightly spiced coating that crunches as you bite into it, with moist chicken that falls right off the bone.
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