Fried Chicken: Southern American Technique
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Origin
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II
Description
Southern fried chicken — bone-in chicken pieces brined, then soaked in buttermilk, then dredged in seasoned flour, then fried in lard (or solid shortening) — achieves its specific crunch through a combination of the acidic buttermilk soak (which tenderises the surface proteins and allows the flour to adhere in a thicker, craggier coating), the double-dredge, and the relatively low frying temperature that allows the interior to cook through before the exterior burns.
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The Thread
—The double-dredge principle appears in Japanese katsu double-breading variations and in Korean fried chicken's double-fry logic — all seeking maximum crust development at each additional stage
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Flavour Context
Not yet written for this entry.
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