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Cold Water Double-Battered Fried Chicken
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Cold Water Double-Battered Fried Chicken

45 minServes 4Nutri-Score D€€
from @chicken.head.252 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken pieces (bone-in, skin-on, patted dry)Meat1 kg
  • flour (for the first batter coat)Grains250 g
  • flour (for the final batter coat)Grains150 g
  • salt (for seasoning the flour)Spices12 g
  • black pepper (ground)Spices4 g
  • paprika (ground)Spices6 g
  • cold water (ice cold, for dunking)Other500 ml
  • frying oil (for deep frying)Pantry2 litres

per serving

Nutrition

1,075kcal

Carbs
75 g
Proteins
48 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Deep fryer
  • Kitchen thermometer
  • Tongs
  • Cooling rack

step by step

Method

  1. Season the flour

    • Combine the flour for the first coat with the salt, black pepper and paprika in a bowl.
    Step 1

  2. Coat the chicken

    • Dredge the chicken pieces in the seasoned flour until fully coated.
    Step 2

  3. Dunk in cold water

    • Dip the coated chicken in the cold water for 10 to 20 seconds.
    • The flour rehydrates into a sticky paste that acts as glue for the second coat.
    Step 3

  4. Apply the final batter coat

    • Roll the sticky chicken in the remaining flour for a final coat, pressing so it adheres well.
    Step 4

  5. Deep fry

    • Heat the oil to 190 °C (375 °F) in a deep fryer or a pot.
    • Fry the chicken until golden and cooked through.
    Step 5

  6. Drain and serve

    • Drain the chicken on a cooling rack and serve hot.
    Step 6
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