How do I achieve a crust like this fried chicken?

I normally use a mixture of flour and cornstarch, dredging the chicken twice (in buttermilk, then flour, then buttermilk, then flour again) but I have not been able to achieve a crust like the chicken below

chicken

Best Answer

I do not know about the chicken in the photo, it appears certainly crunchy, but not very appealing to me... anyway, the first dredging you do in buttermilk is useless: normally you have three phases for perfectly breading food for frying:

dredging in flour (wheat flour, starch or anything else, even a mixture of flour and powdered spices that also make the meat tastier) is important because it "dries" the chicken surface and consent a better coating of the liquid;
dip in a sticky liquid to coat: the support for the crunchy finish. can be buttermilk, beaten eggs, milk... the denser the liquid the thicker the coating
the "breading", that can be made of flour, breadcrumbs, sesame seeds, natural rolled oat, crushed cornflakes...

For juicier meat is better to marinate or brine it the night before for crispiness the frying temperature must be controlled and well kept at around 165°C

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Quick Answer about "How do I achieve a crust like this fried chicken?"

dredging in flour (wheat flour, starch or anything else, even a mixture of flour and powdered spices that also make the meat tastier) is important because it "dries" the chicken surface and consent a better coating of the liquid;

dip in a sticky liquid to coat: the support for the crunchy finish.

How do you get a crispy crust when frying?

What creates a crisp crust on fried food? When food is plunged into hot oil, the water in the food starts to boil and percolate toward the surface. In order for a crisp, dry crust to develop, there must be a barrier between the hot oil and the migrating water. This barrier is typically something starchy.

What creates the crispy crust on the food?

KFC swears by high-temperature, industrial-strength pressure fryers for their extra-crispy skin. While you won't be able to deep fry with your at-home pressure cooker, you can still recreate the KFC crunch with a deep fryer, a Dutch oven, or a heavy-bottomed pot.

How do restaurants get their chicken so crispy?

It's the baking soda's alkalinity that breaks the peptide bonds in the chicken skin and allows it to crisp up. Cornstarch also helps to dry the skin and crisp it more. The acidic part of baking powder is, if anything, a hindrance to crispness.

Use This for Flaky, Hella Crispy, Restaurant Style Fried Chicken

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Images: Ivan Babydov, Ivan Babydov, Andrea Piacquadio, William Fortunato