A combination of 80% all purpose and 20% cornstarch yields the best results. All starch by itself doest have that mouth feel, its too thin and if you tried to coat it thicker it would just fall right off. Even a 50 50 blend is pushing it. Give 80 20 a go!
I started using the potato starch recently and love it. Instead of pickle juice, my wife hates pickles, I’m going to mix in some Trader Joe’s jalapeño juice, which is also a great marinade for burgers
You did a really nice job with this video. Here's just a tiny tip that I happened to come about by mistake while making some British Fish and Chips out of some walleye I had just caught. Of course you know with fish you want to dust them with cornstarch before you dredge them in the batter but i put the baking powder in the cornstarch mixture instead of in the batter by mistake. This actually really improve things because the reactants in the baking powder didn't start until i dredge them in the batter and immediately put them in the oil. It made for an amazingly crisp crust. I use 100% rice flour in my batter for fish but I'm going to now try the potato and rice mix.
Potato starch is the big winner. I've been using it for a long time due to gluten intolerance, and now my entire family eats their chicken fried only in potato starch. One thing to note about the potato starch. You don't want to put it in the oil without wetting it first. Don't make a wet batter; sprinkle water on the starch after battering. I also use grapeseed oil to dredge before battering instead of water. The oil makes the chicken crust even crunchier and lighter.
Thanks for the test. Did you dip them in some egg or something first before batter? How about the seconds coat, did you reapply an egg/milk wash or something? Thanks
@@DishesandFishes Thanks. I know that’s what you marinated the chicken in.... Are you saying you (prior to the second coat), dipped the chicken back into the buttermilk/pickle juice? Thanks
You can see the crunch..... see.... the crunch... see it? Nope. I did see you make some super awkward flinch right as you put the food in your mouth. Like you were ashamed or something. Like you did something to that chicken 🤣
![[ENG]How to make Crispy Japanese Fried Chicken learn from the chef at Michelin Bib Gourmand store](http://i.ytimg.com/vi/5Ea3EuwA758/mqdefault.jpg)
![[ENG]How to make Crispy Japanese Fried Chicken learn from the chef at Michelin Bib Gourmand store](/img/tr.png)
A combination of 80% all purpose and 20% cornstarch yields the best results. All starch by itself doest have that mouth feel, its too thin and if you tried to coat it thicker it would just fall right off. Even a 50 50 blend is pushing it. Give 80 20 a go!
Thank you for the tip
can u use potato starch
@@jethroamfo1341 yes you can. Try AP 75% and potato starch 25%.
@@jethroamfo1341 potato starch is better than corn starch
@@AbsoluteFidelity interesting suggestion. Will try it this weekend. @dishesandfishes...good video!
I started using the potato starch recently and love it. Instead of pickle juice, my wife hates pickles, I’m going to mix in some Trader Joe’s jalapeño juice, which is also a great marinade for burgers
Ooof, great idea
For me the winner is Potato Starch Coated Fried Chicken. Crunchy and Delicious. 😋. Thank you.
Thanks for researching this for us
cold batter will give a better crisp.
Marinating in buttermilk and pickle juice...you sure you ain't from the south? LOL
mike obryant 😂😂
Nick di
You did a really nice job with this video. Here's just a tiny tip that I happened to come about by mistake while making some British Fish and Chips out of some walleye I had just caught. Of course you know with fish you want to dust them with cornstarch before you dredge them in the batter but i put the baking powder in the cornstarch mixture instead of in the batter by mistake. This actually really improve things because the reactants in the baking powder didn't start until i dredge them in the batter and immediately put them in the oil. It made for an amazingly crisp crust. I use 100% rice flour in my batter for fish but I'm going to now try the potato and rice mix.
That sounds awesome.. thank you.. I actually made a TH-cam short on how I make fish and chips it’s similar to that
Potato starch is the big winner. I've been using it for a long time due to gluten intolerance, and now my entire family eats their chicken fried only in potato starch. One thing to note about the potato starch. You don't want to put it in the oil without wetting it first. Don't make a wet batter; sprinkle water on the starch after battering. I also use grapeseed oil to dredge before battering instead of water. The oil makes the chicken crust even crunchier and lighter.
Love that
Potato starch is where it’s at !
Love the effort for this video. Keep growing :3
Thank you
Try sweet potato starch vs potato starch for fry
Sweet potato starch is better than potato starch when it come to fry
🤯🤯🤯
Thanks for this tips. Nice one.
Coat them in potato chips. Stupid good.
LOVE THE VIDEO! im def trying this but we need a rematch w/sound!
Good idea 😂👍🏼
Very good information
Salt and pepper as the seasoning 😂
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Thanks, great video!
ur underrated as frick
Thanks Popeyes.. so are you
Nice work
What do you guys do with the excess potato flour? thanks
Discard if it touches chicken
Thanks for the test. Did you dip them in some egg or something first before batter? How about the seconds coat, did you reapply an egg/milk wash or something? Thanks
Buttermilk/pickle juice
@@DishesandFishes Thanks. I know that’s what you marinated the chicken in.... Are you saying you (prior to the second coat), dipped the chicken back into the buttermilk/pickle juice? Thanks
@@troymcdonald yes sir! From marinade to flour, back to marinade, back to flour
I swear there is not one video on jutube that actually knows how to fry fkn chicken...
You can see the crunch..... see.... the crunch... see it? Nope.
I did see you make some super awkward flinch right as you put the food in your mouth. Like you were ashamed or something. Like you did something to that chicken 🤣