1) if you are using breading, flour, or starch (e.g. not batter) then make sure you let the coating dry a bit before you fry it.
2) the temp of the oil is critical. Use a thermometer or a deep-fryer with a thermostat to make sure the oil temperature is correct. Do not overcrowd the fryer (put too much food in it) otherwise the oil temp will drop and you end up with soggy, greasy food.
What you posted was breaded rather than battered. Batter is nice, but it's a different kind of texture than what you mentioned. Its crispiness remains about the same as breading.
Oh, and I forgot an important detail! After you fry your chicken (or whatever), try and put it on a RACK rather than onto a flat surface like a plate or absorbent paper. If the hot food is sitting against a solid surface then steam will collect on the bottom of the food and will make it soggy. Prevent this by putting the food on a rack so that the steam can dissipate rather than being trapped against the food. Pic related.
I just did battered fried chicken for the first time today based on this recipe for Korean fried chicken: http://www.seriouseats.com/recipes/2012/10/korean-fried-chicken-recipe.html
The only difference is I used all water instead of half vodka for the batter, and cooked with vegetable oil in a flat-bottomed big skillet instead of wok. The problem was that the batter stuck to the bottom of the pan like glue, and I lost about half of by batter to the pan and got greasier chicken for it. Any way to prevent this? Should I have just used more oil so the chicken didn't touch the bottom?
For OP's question, my crispiest fried chicken has always came from using some type of crumb along with flour. I typically run Ritz crackers through the blender until they're a pretty fine crumb and mix that with about half a cup of flour. The bits of cracker really add to the crunch. A bit of baking powder goes a long way, too.
KFC's popcorn chicken is deep fried just like the chips. Like if you have a deep fryer at home you can get someone to grab a bag from that store and it'll turn out exactly same. I used to do it when I worked there.
does anyone remember the original kfc popcorn chicken? it was a lot crispier than when they brought it back after it disappeared. these new things are more like ordinary nuggets.
>>7337858 a popeyes where I used to live had jars of ingredients as decorations in the restaurant. the breading definitely had a coarser texture than plain flour, but I don't think it was just crumbs. I've tried frying chicken with breadcrumbs or crushed corn flakes before and you can tell that the crispyness is just bits of whatever you added. the secret has to be making the crumbs out of the same stuff as the rest of your breading somehow.
>>7335542 i think there is extra fat in the flour they use to bread the chicken. you might want to try basically using a biscuit dough without the leavener and liquid added. just add a small amount of butter or oil to make the flour lumpy.
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