how long to dredge chicken before cooking

Coating – When coating the chicken use your hands and work the flour into every crack and crevice.The excess marinade will create lots of small crumbs in the flour, which when attached to the chicken will create those extra crunchy craggy parts. Take the chicken out the bowl, give it a gentle shake then plonk it straight in the flour. Marinade – Do not drain off the marinade.Here’s three crucial steps to consider when coating the chicken: Process shots: add spices and buttermilk to a mixing bowl (photo 1), stir to combine (photo 2), add chicken (photo 3), stir to combine, cover and marinate in fridge (photo 4).ĭredging the chicken is where you create the crunchy coating.

Go for as long as you have time for though, even just 30mins will work wonders! I generally advise a minimum of 4 hours, up to overnight. How long to marinate chicken in buttermilk? Let it sit for 10mins, when it curdles slightly you’re good to go. You’ll find buttermilk in most stores, but if you don’t have it you can mix 1 cup milk with 1 tbsp vinegar. It’s also got the perfect consistency for coating the chicken and helping the batter stick. Buttermilk is slightly acidic, meaning it tenderizes the chicken as it rests. Process shots: lay thigh on chopping board (photo 1), rest over cling film (photo 2), pound with rolling pin (photo 3), remove cling film (photo 4).īuttermilk is key in perfectly fried chicken. The main thing is to get them even thickness. You want them fairly thin, but not so thin they fall apart. To pound the chicken I usually go for a rolling pin, but a mallet or heavy pan will also do the trick. This will not only help level out the thigh, which in turn will help it cook more evenly, but it also tenderizes the meat. When prepping the chicken you’ll want to give it a good bashing. The most important thing is that you’re using boneless/skinless meat. In reality the difference is minimal and the process is the same.

Mainly because thighs are slightly fattier/softer than breast. Follow me…įor this sandwich we’re going for thigh. There’s a few different steps, but it’s 100% worth it. Whether you’re a fried chicken pro, or never fried a piece of chicken in your life, there’s no way you won’t fall in love with this sandwich. This fried chicken sandwich is ultra crispy on the outside, tender & juicy on the inside and bursting with flavour all over!

How long to dredge chicken before cooking