The trick to fried juicy chicken is tapioca flour. Chicken itself doesn’t need much time to be cooked through, but a regular batter of flour coating takes forever to get nice and crunchy. By the time you get it right, the meat is overcooked.
Tapioca (or cornstarch, if you must) gets a really nice color and crunch in no time, so you can just eyeball it and it’s gonna be good.
The trick to fried juicy chicken is tapioca flour. Chicken itself doesn’t need much time to be cooked through, but a regular batter of flour coating takes forever to get nice and crunchy. By the time you get it right, the meat is overcooked.
Tapioca (or cornstarch, if you must) gets a really nice color and crunch in no time, so you can just eyeball it and it’s gonna be good.
Thanks for the tip, I’ll try this next time!