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I marinate chicken in buttermilk and hot sauce then dredge in a combo of mostly flour, unsweetened cornflakes and corn starch Here’s how each flour can take your fried chicken to the next level of deliciousness. I leave it in the breading for a while maybe 30 minutes so it ‘dries out’ then fry it in peanut oil.

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We spoke with experts to get the scoop on what the best flours are for making perfectly crisp fried chicken, and which flours are the worst. Frying chicken to golden, crispy perfection isn’t just cooking — it’s a craft Want to make shatteringly crisp fried chicken

There are a few great flour options to choose from when you are making fried chicken

You can also choose to use semolina, rice flour, rye or barley flour, and chickpea flour. With this in mind, there are several flours that, thanks to their unique physical makeup, are ideal for achieving golden, crunchy fried chicken — and we've gathered up three of the best bets for your deep frying needs. Thus, when it comes to using flour in fried chicken, chef dennis suggests one strategy above all else What i usually do is add a few spoonfuls of buttermilk to my seasoned flour, so it makes little pebbles

The flour still sticks well, as long you’re careful about how much liquid you add (err on the side of drier), and this method creates the little craggy bits. So, which flour should you use for fried chicken Other options to choose from include rice flour, semolina, chickpea flour, rye flour, and barley flour. There are only a few easy steps to make the crispiest, tastiest fried chicken

Brine it, dredge it in flour or a floury batter, and then fry it until it’s beautiful and golden

But to get the best results, and avoid a soggy coating, you have to use the right kind of flour.