Every time I go to KFC, my staple food combination must be mashed potatoes + chicken wings. After eating for so many years, I have always been committed to cracking KFC snacks. In the past two months, I found that the chicken juice of mashed potatoes can be simulated by using oil + butter. This time, I will focus on the fried chicken. The skin is crispy and the inside is rich. recipe for juice.
In the spirit of the most sincere foodies, Datong tried seven different fried chicken skin recipes, sweet potato starch, flour, bread crumbs, fried chicken powder... Guess which one is the best?
The first step of delicious fried chicken: [marinate, lock the juice]
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We all have this kind of experience, take a piece of hot fried chicken in your hand, bite down, and find that Lisusu Baibai has no taste at all, which instantly ruined my entire appetite.
Therefore, be sure to allow enough time for the chicken wings to absorb the aroma of the marinade before frying the chicken . Before this experiment, I marinated the chicken wings a day in advance and poked a lot of holes in the wings with a fork .
The marinade is 3 spoonfuls of light soy sauce + 2 spoonfuls of salt + 1 spoonful of sugar + 1 spoonful of chili powder + 1 spoonful of pepper powder + 1 spoonful of black pepper powder + water. The amount of water is subject to covering all the chicken wings. If you like a little Western taste, you can also add lemon juice and fresh herbs.
[Here comes the important point] The salt in the marinade not only plays a role of seasoning, but also helps the chicken wings absorb more marinade juice , and also helps the fried chicken wings to be juicy and delicious !
After stirring the marinade evenly, wrap the bowl of marinated chicken wings with plastic wrap, put it in the refrigerator and wait for the next day!
The second step of delicious fried chicken: [The outer skin is crispy, and the slag will fall off after one bite]
What to wrap around chicken wings is also a perennial problem. The methods rumored on the Internet are so good that you can only know after you try them.
So, this time, Dayun will compete with seven kinds of recipes which one is more delicious!
The contestants are: potato starch, flour, sweet potato starch, fried chicken powder, bread crumbs, secret mixed powder, flour + soda powder combination. I added appropriate amount of salt, chili powder, and black pepper to the powder of each flavor for seasoning.
You will definitely ask what the secret mixed powder is. In fact, it is a combination of 80% flour + 20% potato starch. First coat the chicken wings with a layer, and then dip it in buttermilk and then coat it with a secret recipe. . Remember, it was wrapped twice.
And what is buttermilk? Buttermilk (Buttermilk) is actually the product left after processing butter from whole cream. When it is added to make fried food, it will form a beautiful and plump scaly outer meringue . It is said that KFC's chicken wings use this kind method made.
You can also make buttermilk at home . Pour fresh cream into a sealable jar and shake it wildly to form liquid buttermilk , while the solid one is butter for daily consumption.
The third step of delicious fried chicken: [Time is the enemy of chicken wings]
Pour oil into the pot, and when it is heated to 180 degrees, pour all the chicken wings into it . How can you tell if the oil temperature is right? You can take some of the larger particles of the coating powder and throw them into the pot. When they are put into the pot, they will be floated up by the oil bubbles, which is almost suitable.
Time is the biggest enemy of fried chicken wings. The juice in the chicken wings is the richest when it is fried for 5 minutes to 5 and a half minutes. The meat quality of the chicken will dry out if it takes too long!
Aftertaste of 7 types of fried chicken: [From the first to the seventh]
NO.1
in appearance and taste: secret mixed powder + buttermilk
This is the most beautiful shape among the 7 types of fried chicken . The skin is full and three-dimensional, with beautiful fish scales . Take a bite, the skin is really crispy, and the chicken inside is also full of juice . I voted for the first place with both hands and feet.
NO.2
The meringue is more like the original finger-licking chicken: flour + baking powder
Compared with the first place, the puff pastry is still a bit worse, but compared with the other models, the puff pastry texture is not bad. Compared with the pure flour version, you can obviously taste the baking powder or the fried fluffy effect it plays in it ! The meringue with more flour will taste more like the original finger-licking chicken.
NO.3
The crispy skin is not obvious, but lazy people must love it: ready-made fried chicken powder
If you don't like to make your own flavors and are too lazy to marinate chicken wings in advance, you can't go wrong with the fried chicken powder that is ready-made in the supermarket ! But if you only use fried chicken powder, the crispy skin is not obvious enough , and there is only a thin layer of crispy skin that is not three-dimensional attached to the surface of the chicken skin. In addition, ready-made fried chicken powder is the easiest to paste, so the time must be controlled in place!
NO.4
It is also crispy when it is cooled, but you can’t enjoy the thrill of biting off a large piece of crispy skin: bread crumbs
There is a common problem with bread crumb fried things, that is, the crispy grains are distinct, and there is no refreshing feeling of biting the crispy skin that is connected together as a whole . But unexpectedly found that this is rare among several chicken wings, and the taste does not change much after cooling !
NO.5
Unable to hang, almost no crispy skin: sweet potato starch
My chicken wings with sweet potato starch failed to a certain extent. Compared with other starches, sweet potato starch itself has large particles and is not easy to paste , so it is more suitable for meat with moist and juicy skin. Therefore, the outer skin of my chicken wings is relatively dry, the sweet potato starch can't stick at all, and the meringue is not so good.
NO.6
Puff pastry clings like a dead surface: Flour
The fried chicken wings that use only flour are fried like a mask on the chicken wings, which are hard . It didn't taste crunchy either, and I lost interest in it after one bite.
NO.7
There are too many white particles in the shape, which is not attractive: potato starch
Looks like a failure in appearance! ! The white particles on the surface give a signal that it is not cooked and stimulate the brain not to eat. For chicken wings that are not attractive in appearance, forget it.
From the pictures, which chicken wings do you think is tastier?
Next time you make chicken wings at home, be sure to try the buttermilk double coating method!
Anyway, I made another plate later and it was all sold out!
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