Crispy Garlic Chicken Recipe - Savory Nothings (2024)

FAQs

What is the trick to getting crispy chicken? ›

Double Dredge

The best way to ensure the breading will stay on the chicken is to double down on the flour. This creates a super thick, extra crispy coating on your chicken. After dredging the chicken in seasoned flour, dip it into an egg wash and place it back into the flour.

To reap those benefits, simply combine one part baking powder with three to four parts kosher salt (about a teaspoon of baking powder per tablespoon of kosher salt will work), add some black pepper to taste, then sprinkle it evenly over the surface of the skin.

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

But baking powder doesn't only make fried chicken crunchier—it also magically gives nonfried chicken extra-crispy skin. An example of this is our Oven-Fried Chicken Wings, which aren't fried at all. But when you bite into one, you would think it was.

The baking powder raises the pH of the surface, allowing it to crisp better*), and tossing in plain cornstarch to absorb some surface moisture and create a rougher texture for the batter to adhere to. *See more on the science of baking powder and chicken wings in this article on oven-fried buffalo wings.

It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won't taste it in the end results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!

So if you want to achieve crispy chicken skin, you'll need to pan-fry it in oil. Go for options with high smoke points, such as canola, sunflower, and peanut oil, but stay away from olive oil for this dish, as its lower smoke point generally means you won't want to use it for frying.

Covering the chicken with skin ensures the meat will not be overly exposed to the heat and dry out (we want the skin to be dried out, not the meat). At this point, rub the chicken with canola or extra-virgin olive oil and sprinkle any desired spices, such as salt, pepper, chili powder, paprika, etc.

Several factors could affect the crispiness of your baked chicken. Make sure you're patting the chicken dry before seasoning to remove excess moisture, and consider using a higher temperature for baking. Additionally, placing the chicken on a wire rack can help air circulate around it, promoting crispiness.

If there are any wet spots," she says, "your crust won't stick." After dipping the chicken in the egg wash and dusting it in flour (making sure to knock off any clumps or excess), let the chicken sit for about 10 minutes before putting it in the oil to fry.

Can you dip chicken in cornstarch instead of flour? ›

Both flour and cornstarch are used to coat chicken, fish, and vegetables before deep-frying. Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating.

Both can! Cornstarch creates a dry coating that crisps up beautifully when fried. Baking powder can also add some lift and a light crunch, especially when mixed with cornstarch.

Cornstarch: Coating the chicken wings with cornstarch gives them a very light breading and makes them extra crispy! Baking Powder: Be sure to use baking powder, and NOT baking soda. For baked chicken wings, the baking powder works with cornstarch and salt to coat the wings.

You can replace 1 teaspoon (5 grams) of baking powder in a recipe with 1/4 teaspoon (1 gram) of baking soda and 1/2 cup (122 grams) of plain yogurt. As with buttermilk, the amount of liquid in the recipe should be reduced based on how much plain yogurt is added.

The chicken is then air-dried for 10 to 12 hours before being flash-fried, then oil-poached. The skin gets its signature crispiness from 10 to 12 minutes of basting with scalding hot oil right before serving.

Use the Right Batter: Using a light batter or tempura mix will help keep your fried foods extra crispy while still sealing in moisture and flavor. Monitor Oil Temperature: Maintaining a consistent temperature when deep-frying is key to achieving a perfect crunch.

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

If your oven temperature is too low, the chicken may steam instead of crisping up. Make sure to preheat your oven to the recommended temperature (usually around 400°F to 425°F) and bake the chicken on a high rack to allow air circulation around the chicken.