OMG! I love crisp, crunchy fried chicken, but the crust on my chicken always seems to be a bit soft and more chewy than crunchy. My only solution was to call on the Colonel, but it wasn’t the same as making it yourself and frankly, I really don’t like to serve fast food because of the extra expense and potential for salmonella and other scary diseases.
Again, I turned to the internet for the solution to my problem. I tried a whole lot of recipes over the past few months, but none of them left a crust like the one in the video below by Cook With Aussie. It was super crisp and perfect, just the way my family and I love it.
I saw two reasons this one probably came out far better than the rest. One was the double coating and smaller size of the pieces he cooked. The other was the secret ingredient in the coating. I know you’ll love it too. Watch and enjoy. It’s the perfect Sunday dinner recipe, but would be great any night of the week. In fact, I can hardly wait to take it cold on our next family picnic.
To create his extraordinarily crunchy skin, he uses instant mashed potato powder. Not only does it give the outside an extra crunch, but the potato powder adds a savory flavor. Who would’ve thought?!
What you need:
- 8 pieces of chicken
- 1 cup flour
- 1/2 cup instant mashed potato powder
- 1 Tbsp. salt (table salt)
- 1 Tbsp. mixed dried herbs
- ½ tsp. ground black pepper
- ¼ tsp. cayenne pepper
- ½ tsp. garlic powder
- 1 tsp. onion powder
- 2 eggs
- ¼ cup water
- Canola oil for frying
Credit: Cook with Aussie