Friend told me my batter was too thick and it changed how I fry chicken

This guy at a BBQ in Nashville said my chicken had a 'crust like a hockey puck' because my batter had too much flour. I was using a 1:1 ratio of flour to cornstarch and he said drop it to 2 parts cornstarch. Tried it last Sunday and the crunch was way lighter and flakier. Anyone else get told to fix something that turned out to be a game changer?

2 comments

2 Comments

dylan_bell24d ago

That little tweak is a good example of how a small change in any process can flip everything. People get stuck in routines and think the way they've always done it is the only way. It happens with all sorts of stuff, like how you season a steak or even the way you fold laundry. Someone showing you a different method can totally change the outcome for the better. It's humbling to realize you were doing it wrong, but that's how you get better at things. Glad the new batter worked out, that extra crunch is hard to beat.

paul25124d ago

Oh man yeah that extra cornstarch trick is a total lifesaver, makes all the difference.