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Published · YUM PUM Food Blog
Crispy chicken is not just about putting flour on chicken and dropping it into hot oil. The texture customers love comes from a careful balance of moisture, seasoning, coating, oil temperature, and timing.
When any one of these factors is off, the result can become greasy, pale, soft, burnt, or dry inside.
A proper coating needs to cling to the chicken without becoming too thick or doughy. It should create small ridges and irregular surfaces that crisp up during frying.
The chicken must also be seasoned before the coating stage. A crunchy exterior is not enough if the meat inside tastes bland.
Steam is the biggest enemy of crisp food. If fried chicken is sealed too tightly while it is still very hot, steam can soften the coating during delivery.
Good packaging allows some steam to escape while retaining enough heat for the meal to arrive enjoyable and fresh.
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