The Skin Adhesion
There is nothing worse than the entire piece of batter sliding off after one bite. A good fry job ensures the coating is fused to the chicken. It should be seasoned all the way through, with enough spice to keep things interesting without overwhelming the natural chicken flavour.
Steam Retention
When you pull the meat apart, you should see steam escaping. This means it was cooked to order and the juices are still locked in. If the meat is stringy or grey, it has been sitting under a heat lamp for far too long.
Quick answers
- Is the breast or thigh better?
- Thigh is usually the winner for juiciness. If you prefer lean meat, the breast is fine as long as the restaurant doesn't overcook it. Many fried chicken spots are halal certified, so check the wall.
- What makes the coating extra crispy?
- Many places use a double fry method or a buttermilk brine to create those craggy, extra crunchy bits on the surface.