Stop Guessing Fried Chicken: 3 Dredges, 1 Clear Winner!

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

Prepare three different dredges: one with plain flour and baking powder, one with plain flour, tapioca starch, corn flour, and baking powder, and a wild card dredge with cornflakes.

Mix spices into the dredges: table salt, ground white pepper, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (optional).

Prepare a binding mix using whole egg and milk, adding leftover spices for extra flavor.

Coat the chicken in the binding mix, then dredge it in the first flour mix, dip it in water, and dredge it again.

Repeat the dredging process for the second coating with tapioca starch.

Heat oil in a pan, ensuring not to overfill it to avoid splattering.

Fry the chicken, monitoring the temperature closely as it fluctuates quickly in a pan.

After frying, let the chicken rest for 10 minutes before testing for crispiness.

Taste test the first coating (basic coating) and note its color, crunch, and texture.

Taste test the second coating (tapioca mix) and compare its crunchiness and lightness to the first.

Prepare the wild card dredge with crushed cornflakes, ensuring they are not dust-like but retain some texture.

Dredge the chicken in the cornflake mix, ensuring to shake off excess before frying.

Fry the cornflake-coated chicken, observing its color and texture during cooking.

Taste test the cornflake coating and evaluate its crunchiness and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens