When the chicken is placed back in the hot oil for the final fry, the remaining water evaporates quickly, leaving behind a crispy exterior and moist interior. This rest period allows some of the trapped water to escape from the chicken, which also reduces the amount of steam generated during the second frying stage. After the first dip in hot oil, the chicken is removed from the oil and allowed to rest. However, by double coating the chicken, additional water can be removed from the chicken before the final frying stage. As a result, the steam gets trapped between the skin and the coating, causing the coating to become soggy and the chicken to lose its crispiness. This steam tries to escape from the chicken, but since the chicken’s skin is coated in flour or breading, it can’t do so easily. When chicken is placed in hot oil, the water inside the chicken cells starts to boil and turn into steam. The answer lies in the science of frying. But have you ever wondered why this is done? While there are many ways to prepare it, one common technique is to double coat the chicken before frying. So the next time you’re making fried chicken, give double dredging a try and enjoy the extra crispy goodness! FAQ Why do you double coat fried chicken?įried chicken is a popular dish enjoyed all over the world. While it may take a bit more time and effort than traditional breading methods, the delicious results are well worth it. By coating the chicken twice, you create a more textured and flavor-packed breading that stays crispy for longer. Conclusionĭouble dredging is a simple but effective technique that can take your fried chicken (or other foods) to the next level. – Don’t overcrowd the pan when frying to ensure the chicken cooks evenly and stays crispy. – Make sure to let the chicken rest on a wire rack after coating to let any excess moisture drain off and help the breading adhere. – Use a mixture of flour and cornstarch for a lighter and more delicate breading. – Use a liquid with some acidity, such as buttermilk, to help tenderize the chicken and add flavor. Here are a few tips for ensuring success with double dredging: Tips for Double Dredgingĭouble dredging can be a bit more time-consuming than traditional breading methods, but the extra effort is well worth it for the delicious and crispy results. The thicker breading helps to insulate the chicken, allowing it to cook evenly without drying out. This ensures that each bite of chicken is packed with flavor.ĭouble dredging also allows for a thicker breading, which can help to protect the chicken from becoming overcooked. By coating the chicken twice, you ensure that each piece is coated in a generous layer of flour and spices. This means that your chicken will stay crispy even after sitting for a while.Īnother benefit of double dredging is that it allows for a more even distribution of spices and seasoning. The double coating of flour creates a more textured crust, which helps to prevent the breading from getting soggy. The first and most obvious benefit is the extra crispiness it adds to the breading. There are several benefits to double dredging chicken or other foods. By coating the chicken multiple times, cooks could create a thicker and more flavorful breading without using as much flour or spices. The use of multiple coatings is believed to have originated in the South as a way to make the most of limited ingredients. Many chefs and home cooks in the South have used a similar technique called “triple dipping”, which involves dipping the chicken in flour, then buttermilk, then flour again before frying. While it’s unclear exactly when double dredging was first introduced, the technique has been used in Southern cooking for generations. The double coating also allows for a better distribution of spices and seasoning, ensuring that each bite of chicken is packed with flavor. This double coating of flour creates a thicker and more textured breading, which helps to keep the chicken crispier for longer. The coated chicken is then dipped back into the liquid before being coated in the flour mixture a second time. To double dredge, you simply take a piece of chicken and dip it into a liquid such as buttermilk or egg, then coat it in a mixture of flour and spices. How to keep the breading from falling off chicken fried chicken? The Basics of Double Dredgingĭouble dredging is a technique used to coat pieces of chicken or other foods in a crispy breading. Why does my breading fall off my fried chicken?.Why dip chicken in cold water before frying?.What does dredge mean in cooking terms?.
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