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Cold Water Double-Coated Fried Chicken
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Cold Water Double-Coated Fried Chicken

40 minServes 4Nutri-Score D€€
from @lapeace.lazuli1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken pieces (bone-in or boneless, patted dry)Meat800 g
  • flour (for the first and final coating)Pantry250 g
  • saltSpices8 g
  • black pepper (ground)Spices3 g
  • paprikaSpices5 g
  • garlic powderSpices5 g
  • cold water (ice cold, in a bowl)Other500 ml
  • frying oil (for deep frying)Pantry1.5 litres

per serving

Nutrition

813kcal

Carbs
48 g
Proteins
38 g
Fat
53 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

    • Mix the flour with the salt, black pepper, paprika and garlic powder in a bowl.
    Step 1

  2. First flour coat

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

  3. Dunk in cold water

    • Dip the floured chicken into the bowl of cold water for 10 to 20 seconds.
    • The flour rehydrates into a sticky paste that acts as glue for the final coat.
    Step 3

  4. Final batter coat

    • Press the wet chicken back into the seasoned flour to build a thick, craggy final coat.
    Step 4

  5. Heat the oil

    • Heat the frying oil to 190 °C (375 °F).
    Step 5

  6. Deep fry the chicken

    • Fry the coated chicken in batches until deep golden and cooked through.
    • Drain on a cooling rack.
    Step 6
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