Fried chicken
100%
1
By sad papi
Fried chicken
So this recipe uses rice flour and potato starch- rice flour absorbs less grease, and potato starch gets crispier than wheat flour. And this recipe is gluten free. Think karaage, or Korean fried chicken. And after frying the first time that makes the moisture from the inside of the chicken come to the surface which is when it would get soggy, so fry again and remove that moisture for a perfect crispy chicken
Updated at: Thu, 17 Aug 2023 11:33:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Nutrition per serving
Calories230.6 kcal (12%)
Total Fat15.8 g (23%)
Carbs19.8 g (8%)
Sugars2.2 g (2%)
Protein3 g (6%)
Sodium812.3 mg (41%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
There’s no real recipe to this just the methodology and scale it up or down depending on how much chicken you’re making
Step 2
Brine chicken in your seasoned buttermilk for a few hours or even better overnight.
Step 3
Mix equal parts rice flour and potato starch and season accordingly
Step 4
Drip dry your chicken for a minute before dredging (this helps your flours stick better rather than fall off)
Step 5
Fry once at 300°f 8 minutes let rest for 5 minutes. Fry again at 360°f until browned and season immediately with salt and enjoy
Frying Pan
CooktopHeatNotes
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