Fried chicken comes in so many glorious forms: fingers, nuggets, Milanese, schnitzel, and Southern fried, just to name a few. Many also embrace it when coated in breadcrumbs, crushed pretzels, cereal, Parmesan, or polenta-crusted form. Even drier white meat is succulent when breaded and fried in hot oil. But, whether treating the poultry to the traditional three-step breading process or just dredging it in seasoned flour, all your hard work is in vain if it turns out soggy.
Since the breading is the best part, it makes sense that home cooks would want to add as much coating as possible. But too much of a good thing may be the issue if your breaded chicken ends up soggy and one simple mistake may be whats preventing those drumsticks from golden brown crispiness: double dipping.
Whether the dredged chicken is going directly into the frying pan or first making a stop in an egg wash and breadcrumb coating, the chicken only needs a thin layer of flour. A thick flour coating will absorb too much oil and prevent the coating from crisping. To eliminate the issue, dredge raw chicken parts (boneless, skinless, or bone-in) in a bag with seasoned flour and shake until the pieces are coated. Remove excess flour before cooking. This layer will fry up crispy or, if youre using breadcrumbs, will prevent them from falling off.
To cook frozen breaded chicken breasts without them getting soggy or falling apart, preheat your oven to 375°F (190°C). Place the chicken on a baking rack set over a baking sheet. This allows air to circulate around the chicken, ensuring even cooking and preventing sogginess.
Tips for cooking crispy breaded chicken
Once the chicken is coated, a few additional factors can influence whether your fried chicken will be crispy and juicy: the moisture level and temperature. Moisture is the enemy of anything that you want to brown. So, its essential to dry raw chicken before dredging it in flour. If the surface is too wet, the breading wont stick and will burn in the frying pan. Leaving it uncovered in the refrigerator will help dry out the surface. Just store the chicken on the bottom shelf and avoid placing it next to raw vegetables to prevent cross-contamination.
The temperature of the oil and raw chicken is also critical. Youll want to use a neutral-tasting oil like canola, vegetable, or peanut oil with a high smoke point. Monitor the temperature with a thermometer, adjusting the heat as necessary. If the oil isnt kept at around 350 degrees Fahrenheit, the breading will absorb excess oil and become soggy.
Placing cold chicken in hot oil will lower the cooking temperature as well, so allow the chicken to sit for roughly 30 minutes at room temperature before dredging and frying so it doesnt lower the cooking temperature too drastically. You can also control it by not overcrowding the pan. Trying to cook too much at one time will make the oil cool. Its better to fry the chicken in batches, keeping the cooked chicken warm until you are ready to eat.
The Secret To Reheating Fried Chicken
FAQ
How do you keep breaded chicken crispy in the oven?
Why is my baked breaded chicken soggy?
How do you store breaded chicken so it doesn’t get soggy?
How do you keep chicken breading crispy?
How do you keep crispy chicken warm in the oven?
You have to find a way of keeping it nice and hot while at the same time allowing the juices to drain and the steam to evaporate. When using an oven to keep crispy chicken warm, it needs to be preheated to a temperature of 200°F. This heat level is enough to allow the steam to dissipate without turning the star of the show soggy.
How do you keep chicken crispy after cooking?
Once cool, lay the chicken pieces directly onto sheets of paper kitchen towel. This is to leach out any remaining oil, which, if left, would turn the coating soggy. Transfer into a brown paper bag (used brown paper shopping bags are ideal). Chicken should remain nice and crisp. To keep it crispy. Store the chicken in a non-humid environment.
How do you bake breaded chicken?
Dredge: Dip the chicken breasts in the liquid then into the breadcrumbs and place on a parchment-lined baking sheet. Drizzle: Pour the melted butter evenly over the tops of the chicken. Bake: Cook the chicken until it reaches an internal temperature of 165 degrees F. How long to bake Breaded Chicken?
Why does crispy chicken turn soggy?
As well as the bottom of crispy chicken going soggy due to leakage, the hot steam trapped under the crunch coating makes the rest of the chicken turn soggy too. Covering the chicken only makes it worse. You have to find a way of keeping it nice and hot while at the same time allowing the juices to drain and the steam to evaporate.