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Tips to get fried chicken batter to "stick" to skinless chicken?

Hi. I just made a delicious batch of skinless fried chicken, but the batter always slides off the chicken when I make it this way. Does anyone have any tips? I read on Cooks Illustrated that resting battered but not fried chicken helps.
I dredged in buttermilk and then in a mixture of flour. a bit of wondra (includes baking powder), salt, and seasonings. Came out gorgeous--crisp, flavorful, etc--but the chicken lost it's batter on the top and bottom as we ate! thanks in advance!

asked by ortolan almost 4 years ago
6 answers 78229 views
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Sam is a trusted home cook.

added almost 4 years ago

Even with skin on chicken it's best to do a soak first.
Then the missing step you have is a 'dry dredge" of just seasoned flour before the "wet dredge"

The middle step of a dry dredge before the final dredge gives the batter something to hang on to.

SO, for that recipe it would be:
Wet...dry...back into wet and dry again. (although most traditional would have the final step a egg batter type wet batter)
Basically you gotta have a foundation of dry and then a repeat building of the wet and a final structure on top.

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Trena Heinrich

Trena is a trusted source on general cooking.

added almost 4 years ago

I've had luck using a dry-wet-dry method. I take chicken breast or thighs (boneless and skinless) pounded flat and I cover them in flour, then I dunk them in well beaten eggs (with a little water), lastly I cover them in panko bread crumbs with assorted fresh herbs. Then I take the well covered chicken and cook in a liberal amount of oil. I've used this method very successfully for years. Good luck to you!

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added almost 4 years ago

You need to dredge your chicken pieces in seasoned flour as a FIRST step. Seasoning can include anything from paprika, through oregano to "whatever you like", but be sure to include salt & pepper. Your batter should also be seasoned to taste. Batters are enhanced by the addition of baking powder, beer, or, my personal favorite, cornstarch. This one " lightens" the batter.
Good luck!

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pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

That was meant to read "superfine" flour. And I have to add as a PS that I am no way, no how any big fan of Cooks Illustrated.

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added over 3 years ago

The real answer was revealed on one of the cooking shows by Cook's Illustrated this last week. To mix the dredge, you add some water and a titch of baking power (1/8th?, I'd use more, love the taste) to it just enough to make it floury/lumpy (little lumpy) then put in refrigerator for a time. How long, I don't remember but one could assume until it chilled and dried enough to stick together and to the chicken. Somebody who has a brain cell left, unlike myself, can give you the deets.

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