I know I’m late to the party here but if you brine your chicken before crumbing it makes a world of difference.
Just use a 2.5% w/v brine, submerge for 4-12 hours any longer and it’ll ruin the chicken. Make sure to rinse the chicken off afterwards
Helps tenderize/break down the meat a little, season it and help it retain moisture so you get a beautiful crispy textured crumb and a soft juicy chicken interior
Alternatively can use buttermilk for the same effect but brining has a more neutral flavour
I know I’m late to the party here but if you brine your chicken before crumbing it makes a world of difference.
Just use a 2.5% w/v brine, submerge for 4-12 hours any longer and it’ll ruin the chicken. Make sure to rinse the chicken off afterwards
Helps tenderize/break down the meat a little, season it and help it retain moisture so you get a beautiful crispy textured crumb and a soft juicy chicken interior
Alternatively can use buttermilk for the same effect but brining has a more neutral flavour
t. chef