![]() The chicken is also dredged in water instead of egg, as the fat would soften the coating. Plain water is added to the flour mixture to create a thick, craggy crust.The chicken is brined in salt water, for deep seasoning, and also to keep the meat moist.This recipe, which you can check out here, has a few other quirks that make it special (and crispy). Since Wondra flour has a lower amount of protein, less moisture is retained in the coating, and less water seeps into it when it’s sitting in your picnic basket, keeping it as crispy as when it was made. “Protein also acts like a moisture sponge, holding water during the frying and then releasing it when the chicken is stored-releasing it into the waiting arms of the starch, which becomes soggy,” Adams said. ![]()
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