Forget Air Fryers: This Simple Trick Makes the Best Crispy Chicken
Air fryers are all the rage these days, promising crispy food with less oil. But when it comes to the ultimate crispy chicken, there’s a simple trick that beats even the best air fryer: the double-dredge method.
This technique involves coating the chicken twice with a seasoned flour mixture, creating a thick, craggy crust that locks in moisture and delivers maximum crispiness.
Here’s how it works:
- Prepare the chicken: Pat your chicken pieces dry with paper towels. This helps the coating adhere better.
- First dredge: In a shallow dish, combine flour, salt, pepper, and your favorite spices (paprika, garlic powder, onion powder work well). Dredge each piece of chicken in the flour mixture, ensuring it’s fully coated.
- Buttermilk bath: In another dish, whisk together buttermilk and an egg. Dip each floured chicken piece into the buttermilk mixture, allowing it to soak for a few seconds.
- Second dredge: Return the chicken to the flour mixture and coat it again, pressing the flour gently to create a thick crust.
- Rest: Place the coated chicken on a wire rack and let it rest for 15-20 minutes. This allows the coating to adhere properly and prevents it from falling off during cooking.
- Bake or fry: You can bake the chicken in a preheated oven at 400°F (200°C) for 40-45 minutes, or deep-fry it in hot oil until golden brown and cooked through.
The double-dredge method creates a superior crust compared to a single coating, resulting in chicken that’s incredibly crispy on the outside and juicy on the inside.
Why it works:
The double coating creates a thicker barrier that seals in the chicken’s juices, preventing them from evaporating during cooking. The craggy texture of the crust also provides more surface area for the hot air or oil to interact with, resulting in extra crispiness.
Tips for success:
- Use a good quality flour: All-purpose flour works well, but you can also use a blend of all-purpose and cake flour for an even lighter crust.
- Season generously: Don’t be afraid to add plenty of salt, pepper, and spices to your flour mixture.
- Don’t overcrowd the pan: Leave enough space between the chicken pieces to allow for even cooking and browning.
- Use a thermometer: Ensure the chicken is cooked through by checking the internal temperature with a meat thermometer. It should reach 165°F (74°C).
So, next time you’re craving crispy chicken, skip the air fryer and try the double-dredge method. You’ll be amazed at the difference it makes!
