In the process, the chicken is fried until the skin is just starting to crisp. This is best exhibited in superpopular, exceptionally crunchy Korean fried chicken, which employs a two-fry method. One way to do both: Double-fry your poultry. The secret is in the double-dusting technique: the chicken is coated in two layers of seasoning before frying, which makes for a crispy fried chicken that’s loaded with flavor. Thoroughly Dry The Chicken Before Breading.Remove It From the Fridge for 20 Minutes Before Frying.How to Make EXTRA CRISPY Fried Chicken Tenders For my recipe, I like to dredge the chicken pieces in buttermilk and flour a couple of times because it creates an extra layer of crust, which when fried, creates extra crunch and flavor.
How do you make chicken tenders not soggy?Īnd the secret to making fried chicken extra crispy and delicious is double dredging.Why are my chicken tenders not crunchy?.Should you dredge chicken before frying?.Does frying chicken twice make it crispier?.
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