We do what the Colonel couldn’t and you’ll love it!

By the Bearded Canadian

Nothing gets me more excited than being able to produce a premium quality experience with little to no effort. Well, maybe not nothing, but I thrive off elevating the mundane and ordinary to the extraordinary. After all, who doesn't love watching faces light up with joy? One simple way to achieve this is by maximising texture along with taste. 

Here is the first of two techniques to help you lift your texture game (I'm sure there is a pun in there somewhere) [Ed. Nope!].

Double-Dredging, Double-Frying Fried Chicken

Double Frying your chicken is a secret that is rapidly becoming well known. It is basically frying food at a lower temperature, removing it, then finishing it off at a higher oil temp to maximise crunch. What doesn't seem to be well known is what people are coating their chicken with. 

Instead of just using plain flour, up your textual fa… [Ed. Nope, that’s two strikes!]. (Yeah. Too much) by using potato starch instead. Or better yet a blend of potato, rice and cornstarch. And before you get nervous about where to find these ingredients, the rise of gluten-free food has made this easier than ever. Just look for a bag of gluten-free flour at your local grocery store. These starches will absolutely change your fried chicken game. Not only do they adhere better to the chicken itself, but they also produce a crunchier coating that can handle more robust sauces like a Korean fried chicken gochujang sauce (see pic below) as well as pockets of addictive, hard-to-explain pleasant, chewiness. 

Tell me, Bearded Canadian, how do I achieve this? 

Okay, in two simple steps:

1. Use two cups of your GF blend. Season well with your preferred spices and salt.
2. Using the double dredging technique scrunch your chicken into your flour mixture, dip it into a milk/egg or milk/pickle juice brine and then back into the flour.

PRO TIP: For added texture, mix some of the brine into the flour itself to help create a rougher mix which will help create deeper nooks and crannies in your fried chicken shell.  

1. Once all your pieces are coated, fry at 165-170c until the internal temp hits 70c and you see a light golden colour. 
2. Take your pieces out and let rest on a wire rack while you heat the oil to 190c.
3. Finally, plunge them back in for about 2-3 mins until you see a deep golden colour. 

Perfection and… Feast on!