How To Make Fried Chicken The Rachael Way (So The Coating Doesn't Fall Off!) | #StayHome Q & Ray

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.

Remove chicken from the brine or package and pat it completely dry.

Dredge the chicken in seasoned flour.

Dip the chicken into whipped eggs.

Optionally, turn the egg-coated chicken into batter by adding beer, milk, or flavored stocks.

Dredge the chicken again in more seasoned flour or into bread crumbs.

Chill the coated chicken on a rack for about 30 minutes.

Heat oil to about 350-355°F (175-180°C).

Cook boneless chicken for about 12 minutes or bone-in, skin-on chicken until nice and brown, then finish in a high oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens