Picnic Fried Chicken
Packing up cooled fried chicken to take on a picnic sounds like a grand idea. But in our experience, the sun shines, the kids play—and the chicken turns soggy. Unless...
Why This Recipe Works
For fried chicken that’s crispy and delicious even when it’s cold, we pull out a few tricks. A combination of Wondra flour and cornstarch make for a coat that keeps its crunch, and dredging the chicken twice with a water dip in between creates a thick, craggy crust. Double-frying the chicken lets extra moisture evaporate from the skin, and chilling it uncovered further guards against sogginess. Finally, since cold dulls flavors, brining and extra seasoning are in order.
© 2018 America's Test Kitchen. All rights reserved.