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.
Avoid Crowding: Overcrowding the nuggets can lead to uneven cooking and potentially sogginess. If you have a large batch, cook them in batches if necessary.
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.
If you prepare chicken nuggets in the microwave, do you ever get soggy chicken nuggets? Do you wonder why are the chicken nuggets getting soggy?
When you put a paper towel under the chicken nuggets, the paper towel absorbs the excess moisture. It draws the moisture away from the chicken nuggets, and as a result the chicken nuggets stay dry! When you microwave the chicken nuggets on the paper towel, feel the paper towel after that – it will be quite damp!
Well, the good news is that there is a very simple trick to keep chicken nuggets from getting soggy. The trick is – put a paper towel under the chicken nuggets when you microwave them!
So now you know how to make dry and tasty chicken nuggets in a microwave! Also, did you know that not all chicken nuggets are unhealthy? Some brands of chicken nuggets are much healthier than others – check out healthy frozen chicken nuggets that I like to buy.
What I do is I put a sheet of paper towel on a microwave-safe plate, then put the chicken nuggets on that paper towel in a single layer. Microwave it until the chicken nuggets are hot. After the chicken nuggets are cooked, put them on another plate and throw out the paper towel. You will get tasty chicken nuggets that are not soggy at all!
Why do microwaves make food soggy?
FAQ
How do you make chicken nuggets not soggy?
How do you keep breaded chicken from getting soggy in the oven?
Why is my baked chicken soggy?
How to make crispy baked chicken nuggets?
Toast your breadcrumbs. This is essential for making crispy baked chicken nuggets. You’ll just need to toast the breadcrumbs in the oven for 5 minutes or so before tossing them with the spices and then the chicken. This is a crucial step for getting that deliciously crispy texture on the outside that tastes even better than the fried version.
Can you cook frozen chicken nuggets in the oven?
Yes, using a baking sheet lined with parchment paper or lightly greased with cooking spray is a common way to cook frozen chicken nuggets in the oven. It helps prevent sticking and provides even cooking. Can I add seasoning or spices to the chicken nuggets?
Can you cook chicken nuggets in a pan?
Don’t crowd the pan. Leave a little space between your chicken nuggets on the baking rack while cooking. Overcrowding the pan will cause steam and make your breading soggy. When nicely spaced, the hot oven air can circulate evenly around the chicken so they can get nice and crispy.
How do you cook chicken nuggets in the oven?
Leave a little space between your chicken nuggets on the baking rack while cooking. Overcrowding the pan will cause steam and make your breading soggy. When nicely spaced, the hot oven air can circulate evenly around the chicken so they can get nice and crispy. Don’t stack chicken.