By JENNIFER MATHEWS
Your Breaded Chicken Is Soggy Because Of One Simple Mistake
While the breading is one of the best parts of fried chicken, going to town on coating chicken prevents your chicken from achieving golden brown crispiness.
When dredging your chicken in flour, only a thin layer is needed. A thick flour coating will absorb too much oil and prevent the coating from crisping.
To eliminate the issue, dredge the raw chicken parts (boneless, skinless, or bone-in) in a bag with seasoned flour and shake until the pieces are coated.
Remove the excess flour before cooking. Once it's cooked, you'll have crispy golden brown chicken, and if you're using breadcrumbs, the flour will prevent them from falling off.