Chicken – How to Achieve Flaky Breading on Deep-Fried Chicken

chickendeep-fryingtexture

How do you get this style of breading? I'm referring to this kind:
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I'm doing Flour > egg > flour. but I dont get the results I want. I also don't want to use breadcrumbs for this. Can anyone suggest something?

Best Answer

The texture is little bits of fried dough. The way to reproduce it is to mix some of the wet into the flour and mix with fingers until some bits of dough form among the flour.

From Kenji Lopez-Alt:

Finally, I used a trick that a friend, a former employee of the Chick-fil-A Southern fast-food fried-chicken chain had told me about. He'd mentioned that once the chicken was breaded, the later batches always come out better than the earlier ones as bits of the flour mixture clumped together, making for an extra-craggy coat. Adding a couple tablespoons of buttermilk to the breading mix and working it in with my fingertips before dredging the chicken simulated this effect nicely.

The Food Lab: The Best Southern Fried Chicken

Adding wet to dry to make lumps

And the result is:Ridged fried chicken pieces

More Flakes

However, if you want it to be more flaky than clumpy, add more wet to the dry to make lots of clumps and then pinch the clumps to flatten them into flakes.

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