anyways...I am always up for new tricks or ideas.
I had never watched "Cooking for Real" w/ Sunny Anderson but I was flipping through the channels and she was giving a tip I had never heard before.
She was frying chicken bits and said ....
She was frying chicken bits and said ....Are you ready...
Add corn starch 1/3 Cup to your 1 Cup of flour
that you dredge your chicken in and it will make the crust lighter.
CORN STARCH are you serious??
AND let your chicken "rest" for about 10 mins on a wire rack before you fry it.
Ladies and gents (you never know maybe gents read my blog too)It was the BEST fried chicken ever.
You really do need to add lots of
SEASONINGS (add LOTS of SALT & PEPPER & GARLIC POWDER)
to your flour and cornstarch and mix it well. I also seasoned my egg wash.
I didn't care much for the orange sauce that she made...first it had to reduce for about 30 mins (NO YOU DO NOT ADD CORNSTARCH TO IT)I think I would have preferred a sweet and sour.
So...there is my new trick for the week, thanks to Miss Anderson of the Food Network.
Let me know if you try it.
5 comments:
I've never heard the cornstarch trick but it sounds like a good one. I do use Panko instead of breadcrumbs on my chicken to make it extra crispy- learned that from Food Network too!
Wow, I never heard of using corn starch. I'll have to try it!
I have a recipe like that for an oriental chicken dish and it is always lovely and crispy. I never would have tried it away from the recipe, though, so thanks for the great tip!
I might have to give it a try. My spicy orange chicken wasn't a big hit. I think if I tried frying the chicken first it would have been better...and used less of the spicy.
Wow! I am learning all sorts of things on your site today! Thanks for passing along the cornstarch tip. I am looking forward to trying it out!
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