PSA: I finally figured out why my batter was always soggy...

Been deep frying for three years now and I was about ready to give up on my chicken strips. They always came out greasy and the breading just slid off after a minute. Last Tuesday I was at a friend's cookout and watched her dip her pieces in the dry flour mixture first, then the wet batter, then back into the dry. I always just did wet then dry because that's what my mom did. She laughed and said I was skipping the first dredge step. Tried it that same night with some thighs and the crunch was night and day different. The crust held on through the whole meal and wasn't dripping oil when I bit into it. Has anyone else had a simple step like that totally fix their frying game?

4 comments

4 Comments

jesser794d ago

I see it a little different though... learning by trial and error over three years probably taught him way more about batter and heat control than if someone just told him on day one. Sometimes figuring it out the hard way makes the lesson stick better than getting the easy answer upfront. A lot of folks get handed the trick and still can't fry right because they never understood why each step matters.

kai_park4d ago

Man that's rough... three years of soggy chicken when it was just one extra step the whole time. At least you figured it out though, better late than never I guess.

laura1894d ago

Three years of bad chicken is wild but honestly respect the commitment to figuring it out on your own. Most people would've just blamed the recipe or given up on cooking chicken altogether. Now you're probably the best chicken cook in your friend group just from learning that one simple trick.

miles_sanchez4d ago

So you're telling me @kai_park spent three years eating bad chicken just because nobody told him to pat it dry first? That's dedication to a mistake right there.