FOOD NEWS
You Only Need Egg Whites For Superbly Crunchy Chicken Breading
BY ELIZABETH OKOSUN
For crunchier fried chicken, a small switch in ingredients can change your whole recipe. Rather than cracking the whole egg into the batter, use only the egg whites.
Egg whites contain less fat than yolks, making the batter crisp instead of potentially bendy or soft. They also hold the batter together, especially when paired with cornstarch.
For extra-crispy chicken, whisk the egg whites and dip the chicken in, then coat the meat with cornstarch. You can also coat the chicken with seasoned flour before the egg whites.
Choose a neutral frying oil with a high smoke point, such as vegetable or peanut oil. Make sure it's heated to 300 to 325 degrees Fahrenheit before frying the chicken.
After you fry each batch of chicken, let the oil come back up to the right temperature for consistent results. You’ll wind up with an extremely crispy fried delight.