脆皮炸鸡（肯德基风格）

食材

服务 4

• 1.2 kg鸡块
• 1 cup酪乳
• 1.5 cups面粉
• 1 tbsp辣椒粉
• 1 tbsp大蒜粉
• 1 tbsp洋葱粉
• 1 tsp辣椒
• oil for frying植物油
• salt and pepper品尝

步骤

1. 1

   腌制

   将鸡肉浸泡在酪乳中2小时以上或过夜。

   Add a tablespoon of hot sauce to the buttermilk for subtle heat throughout the meat, not just the crust.

2. 2

   混合涂料

   将面粉、辣椒粉、大蒜粉、洋葱粉、辣椒粉、盐和胡椒混合。

   A tablespoon of cornstarch swapped in for some flour increases crunch without changing flavor.

3. 3

   外套

   将鸡肉从酪乳中取出，涂上厚厚的面粉混合物。

   Don't shake off too much coating — press it on firmly and the crags are what make it extra crispy.

4. 4

   弗莱

   将油加热至 350°F。将鸡肉煎 12-15 分钟，直至呈金黄色且内部温度达到 165°F。

   Fry in batches of 3–4 pieces maximum; overcrowding drops the temperature and leads to soggy coating.

5. 5

   休息和服务

   用纸巾沥干水分。趁热与饼干和肉汁一起食用。

6. 6

   Drain and rest

   Transfer fried pieces to a wire rack set over a baking sheet — never stack on paper towels, which trap steam and soften the crust. Rest 3–4 minutes before serving; the residual heat finishes cooking the interior while the crust sets into its final texture.

变化

• •

  添加黑胡椒以增加香料。

• •

  添加额外的辣椒和黑胡椒使其变得辛辣。

• •

  尝试韩式炸鸡搭配辣椒酱。

• •

  与枫糖浆一起搭配华夫饼，增添趣味。

存储

冷藏可保存2天。在 350°F 烤箱中重新加热。

常见问题解答