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Crispiest Fried Chicken

Recipe photo courtesy of Linda Pugliese

Inspired by Korean-style fried chicken, we tossed ours in rice flour, dipped it in batter, and fried it not once but twice for extra crunch and an even, golden color.

Source: Martha Stewart Living, June 2017
Total Time Prep Servings



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How would you rate this recipe?
  • sanitychek
    23 SEP, 2017
    I was looking fwd to this as I hear that rice flour should change fried chicken as I know it. I followed the above recipe except for a couple differences. I used boneless chicken strips. After the first fry, i lined the chicken up on parchment paper lined baking sheets and cooked for about 20 min at @375 degrees. The chicken came out like it was semi-tempura like in its light coating after the first fry and got more golden brown when baking. It was really crispy, BUT it was like crispy cardboad. The coating was unexpectedly tough. Also, I added some garlic and onion powder and paprika to the batter before fying BUT basically, the chicken coating was kinda tasteless. The chicken itself was moist and perfect inside, it was just the outer shell i was disappointed with. I served it with a dipping sauce of honey and dijon mustard which saved the day. One thing I noted was that the chicken strips sunk to the bottom of the oil when i initially put them in there and stuck to the non-stick pan. I quickly nudged each strip with a wooding spatual and that solved the problem but it was more attention than i wanted to give each chicken strip although in some cases, some of the coating was loosened off the chiken strip. I never had this issue with just regular all purpose flour. I am not going to be making these again. Maybe a different ratio of the two flours...maybe I'll just try dipping in egg, dredging in a dry flour mix and then frying. I will try some further experimentation. Anyway, this was my experience.
    • canadayjan8152562
      15 JUN, 2018
      I think it came out like cardboard because you used tenders instead of whole, bone-in pieces. Tenders take much less time to cook and dry out more easily than whole, bone-in pieces.
    • susanresor7338281
      13 JUN, 2018
      Maybe baking instead of re-frying it was the reason it did not come out so good?
  • MS10652578
    6 JUL, 2017
    Can I use rice flour alone for this recipe because I'm wheat intolerant? Thank you, Ingrud

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