Presale! 2 new cookbooks from Food52. Claim your signed copies »
All questions

Baking Powder in Ruhlman's Fried Chicken Coating?

Anyone know why? Doe it keep the coating crisp post-frying?
I am so surprised that it was featured as a 52 Genius Recipe w/o any mention of this odd ingredient..........

http://food52.com/recipes...

asked by LE BEC FIN almost 4 years ago
3 answers 3338 views
E23fa976 d2e2 47e5 8e68 cb3df9f21a01  flavor drizzles art
added almost 4 years ago

When carbon dioxide is released by the Baking Powder it will raise and aerate the batter. These tiny bubbles are then trapped in the batter by the gluten and are enlarged by the leavener. When the batter sets during the frying of the chicken, into a firm coating, the aeration is preserved which gives you a light crunchy coating.

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added almost 4 years ago

We made that chicken awhile back - it's GREAT, but we felt it was even better when we also added a tsp of baking powder to the buttermilk

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added almost 4 years ago

well thank you for that very helpful tip. will do.(i didn't see that in the recipe comments; want to add it maybe?)

and FlavDrizzles, i hope you went to school for that; that is some amazing knowledge!thk you.

Join Our Email List!

Inbox Inspiration:

Our newsletter is brimming with recipes and features that have us talking—dive in!

A Joyful Home:

Sign up to get $10 off a first purchase of $50 or more in our shop full of tools & treasures.

Come On In:

Join our humming community and get dibs on events, peeks at new cookbooks, and a surprise or two.

Please enter a valid email address.