Tossing Wet Mix Into Flour Makes Fried Chicken Extra Crunchy
Making fried chicken at home, I kept seeing recipes that said to add a few spoonfuls of the egg and milk mixture right into the seasoned flour. At first, it seemed odd—wouldn’t that just make the flour clumpy and mess up the coating?
But after trying it, the difference was clear. When some of the wet mix gets tossed into the flour, it creates little shaggy bits and clumps. Those rough bits stick to the chicken way better than just dry flour, giving each piece a thicker, craggier crust after frying.
Here’s how I do it: after mixing up the seasoned flour, I drizzle in a couple tablespoons of the leftover egg wash and toss it around with a fork until it looks a bit uneven. Then, I dredge the chicken pieces in the flour, making sure to press them in so the craggy bits really adhere. The result is a much crunchier, more textured crust that holds up well even after sitting for a bit.
#friedchicken #kitchentips #crispycoating #Food #Cooking
