Apricot Chicken Recipe: It's Incredible Simple and Tasty! (2024)

FAQs

What does flouring chicken do? ›

Dredge meat like chicken or fish in flour first. The flour will help seal in moisture to protect the food from the high cooking heat.

You should always start with a layer of flour. This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and make a mess in the hot oil. The flour also gives the egg something to cling to—otherwise it would slide right off the chicken.

Ingredient Tips

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

A good marinade is roughly three parts oil to one part acid, plus salt and other seasonings like spices, crushed garlic, or a little natural sugar. In terms of quantity, you need enough marinade to generously coat your meat, but not so much that you totally drown it.

The flour helps seal the skin from the flesh. It combines with the fat and moisture in the skin to form a pliable, but imperfect seal around the meat. The chicken part is then cooked by the action of hot oil on it.

Is fried chicken better with batter or flour? Fried chicken tastes fantastic with a batter or a flour coating. It's simply a matter of preference. Flour coatings like the one used in this fried chicken recipe combine flour with spices, and they sometimes add cornstarch or baking powder to the mix.

What is the purpose of pounding chicken? ›

For starters, pounding out a chicken breast can get the meat nice and even- this means a pounded breast will cook more evenly compared to the awkwardly shaped original. Furthermore, pounding a breast to be more even will thin it out some, which will create a larger surface area exposed to heat.

Cover the chicken with a damp paper towels, a clean dishcloth, or a piece of wax paper. Let sit for at least 15-20 minutes until the flour has absorbed the moisture from the buttermilk and has a tacky, paste-like consistency.