Fried chicken is a staple food in many cuisines around the world. The crispy, golden coating covering the juicy, tender chicken is what makes this dish so popular and delicious. But have you ever wondered what exactly goes into making that signature fried chicken breading? Let’s take a closer look at the main ingredients that give fried chicken its distinctive texture and flavor.
Flour
Flour forms the base of nearly every fried chicken breading. Choosing the right flour is key to achieving the ideal coating. Most fried chicken recipes call for all-purpose flour, which contains enough gluten to bind the coating together so it adheres to the chicken. Some recipes may use cake flour, corn flour, or a combination of flours to alter the texture. The protein content in the flour helps the coating crisp up when fried.
Common flours used:
- All-purpose flour
- Cake flour
- Corn flour
- Rice flour
- Whole wheat flour
Spices and Seasonings
Spices and herbs are added to the flour dredge to give fried chicken its distinctive flavor. Common seasonings used include:
- Salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- Cayenne pepper
- Dried thyme
- Dried oregano
- Dried basil
These spices add a layer of flavor that complements the chicken perfectly. The amount and type of spices can be adjusted to suit different tastes and cuisines.
Buttermilk
Buttermilk is often used as part of the dredging process for fried chicken. After the chicken is seasoned, it is soaked or dredged in buttermilk before heading into the flour coating. The buttermilk serves several purposes:
- It adds a tangy flavor to the chicken.
- The acidity helps tenderize the chicken.
- It promotes browning during frying.
- It leaves a tacky texture that helps the flour adhere.
Some chefs swear by soaking chicken in buttermilk for added flavor and juiciness. Plain milk or beaten eggs can also be used in place of buttermilk.
Breading
For extra crunch, some recipes call for breadcrumbs or crackers in the coating. This adds texture and absorbs any excess moisture from the buttermilk. Common breaded coatings include:
- Panko breadcrumbs
- Crushed crackers like saltines or Ritz
- Crushed corn flakes
- Crushed potato chips
The breaded coating is layered on top of the initial flour dredge to seal in moisture and provide crispy texture.
Frying
The frying process is what transforms the dry ingredients into a crispy, golden crust. Frying the breaded chicken in hot oil leads to several reactions:
- The hot oil gelatinizes the starch in the flour, giving a crispy texture.
- The proteins in the flour coagulate and set the coating.
- Any sugar in the flour caramelizes slightly.
- Moisture from the chicken evaporates, leaving the breading crispy.
Frying temperature and oil type impact the final texture and taste. Coatings fry up lighter and crisper in oils with high smoke points, like vegetable or peanut oil. Lower temperatures result in a softer, chewier coating.
Conclusion
While the exact blend of spices and the cooking method may vary between recipes, the basic components of a fried chicken breading remain similar. A dredge in buttermilk or eggs, followed by a seasoned flour coating, leads to the signature crispy fried chicken that we all know and love. The simple combination of pantry staples creates a flavorful golden crust every time.