When the breading on fried chicken turns out hard and chewy instead of flaky and crispy, it is usually due to a few common reasons:
Incorrect Temperature: If the oil temperature is too low, the breading will absorb more oil and become greasy instead of crispy. On the other hand, if the oil is too hot, the breading can burn before the chicken is cooked through. It's important to maintain a consistent temperature around 350-375°F (175-190°C) for frying chicken.
Insufficient Drying: If the chicken is not properly dried before breading, excess moisture can prevent the breading from adhering properly and result in a less crispy texture. Pat the chicken pieces dry with paper towels before coating them in the breading.
Inadequate Breading Technique: Properly coating the chicken with flour, egg wash, and breadcrumbs is crucial for achieving a crispy texture. Make sure to dredge the chicken in flour, then dip it in beaten egg or buttermilk, and finally coat it evenly with breadcrumbs or a seasoned flour mixture. Press the breadcrumbs firmly onto the chicken to create a good coating.
Thick Breading Layers: Applying too thick of a breading layer can lead to a dense and chewy texture. It's better to apply a thin, even layer of breadcrumbs or flour to allow the chicken to cook evenly and develop a crispier texture.
Crowding the Pan: Overcrowding the frying pan or deep fryer can lower the oil temperature and result in soggy breading. Fry chicken in small batches, allowing enough space for the pieces to cook evenly and maintain the desired crispiness.
Using the Wrong Type of Breading: Different types of breading can yield varying results. Using panko breadcrumbs or a mixture of breadcrumbs and flour tends to produce a crispier texture compared to using flour alone. Experiment with different breading options to find the one you prefer.
By paying attention to these factors and making adjustments, you can achieve a flaky and crispy breading on your fried chicken.