With its crisp, chewy crust and incredibly tender meat, this battered fried chicken recipe is fried chicken perfection. Those of you who are geeks for the magic of cooking techniques, be careful. The smart folks at America’s Test Kitchen have carefully crafted this Southern Fried Chicken recipe so that :
The dough contains equal parts cornstarch and flour to ensure a crisp and crispy crust ;
The dough also calls for baking powder to create an ethereal, airy crust with no traces of pasty or gloppiness;
The batter relies on black pepper, paprika and cayenne pepper for a “simple but unambiguous flavor” (just be warned, the amount of black pepper is intentionally heavy);
They replaced the milk in the dough with plain old water. The logic behind this ? leaving behind the solids that adhere to the chicken. With milk, the sugars in the milk solids turned brown too quickly and produced a soft crust.
° 1 Chiicken cut into 8 pieces
° 3 eggs
° 150g of flour
° 20 cl of milk
° 0.5 large spoonful of garlic powder
° Frying oil
- Preparation steps:
Beat the eggs with a fork with the milk. Pour flour to a plastic bag. Adding garlic, 1/2 tsp ground pepper and 1/2 tsp salt .
Turning the chicken pieces into eggs, put them in a bag, shake in all directions to coat the chicken in flour.
Heat 3 cm oil in a large sauté pan. Frying chicken pieces for about 20 minutes over medium heat, turning them halfway through cooking. Drainage on absorbent paper. Serve with sweet corn.