The Recipe with Kenji and Deb - Kenji and Deb Try Each Other Crispy Chicken Recipe
The discussion revolves around a method for making crispy chicken cutlets by skipping the flour dredge. The speaker shares a personal experience of trying this method, inspired by their mother-in-law's recipe, and finding it results in a crispier texture without the typical breading taste or a gummy layer. This method became the basis for a popular recipe on Smitten Kitchen. In contrast, another recipe from Serious Eats involves using a flour layer to ensure even moisture distribution and a uniform golden brown finish. The speaker notes that the flour layer helps achieve an even coating when dry brining is involved, but acknowledges that skipping it can still yield satisfactory results, especially when no brining is done.
Key Points:
- Skipping flour can make chicken cutlets crispier and less gummy.
- Flour helps even out moisture for a uniform golden brown finish.
- Dry brining affects the need for a flour layer.
- Skipping flour works well without brining, resulting in crispy cutlets.
- Different methods can yield satisfactory results depending on preferences.
Details:
1. 🍗 Family Favorite: Crispy Chicken Recipe
1.1. Recipe Introduction and Testing
1.2. Recipe Process and Ingredients
1.3. Family Feedback and Conclusion
2. 🥣 Skipping the Flour Dredge
- Skipping the flour dredge in chicken cutlets results in a crunchier, crisper texture without a floury or gummy layer.
- The method was inspired by the speaker's mother-in-law, who achieved desirable results with this technique.
- Eliminating the flour dredge maintains the crunchy texture without the breading taste.
3. 📚 Recipe Testing Insights
- Dry brining the chicken is crucial for retaining moisture, resulting in a juicy KATU dish.
- Flouring the chicken before applying breadcrumbs not only ensures an even coating but also enhances the texture and flavor of the chicken cutlet by achieving a consistently golden brown finish.
4. 👨🍳 Perfecting the Technique: A Comparative Analysis
- Without a flour layer, fried chicken can turn out splotchy instead of even golden brown.
- Using a simple method of seasoning, dipping in eggs, and coating with breadcrumbs produces crispy chicken without the need for flour.
- The absence of brining allows for a crispy texture even if not the crispiest ever achieved, suggesting flour is unnecessary for this method.
- A comparative analysis shows the effectiveness of different techniques, highlighting that a flourless method can achieve desirable results without compromising on texture.
- Brining, while traditionally used, may not be necessary when alternative coating methods are employed effectively.