Flour, butter mix or seasoned mix to get a crunchy Kentucky-style batter.
As the name indicates, it is a seasoned flour, 200g to be exact, which will allow us to achieve the traditional Kentucky-style batter, very crunchy and spicy.
The procedure is simple, we put two tablespoons of Kentucky chicken flour and 7 tablespoons of cold water in a bowl, stir and we will obtain a butter mix or pasta. We coat the chicken with the pasta, making sure that everything is well covered and uniform, we pass it through a little Kentucky chicken flour and fry it until golden.
Ready, however, after having done several tests we recommend: - marinate the chicken, a little salt, black pepper, curry powder and herbs, also with some oil or chicken broth, this will allow for correct cooking - The pasta that It serves about 4 chicken thighs, approx. - A good touch is, after applying the paste, better than passing it again through the Kentucky chicken flour. We recommend doing it with panko (Japanese breadcrumbs). It will give a double crunchy touch and will resemble much more to the Kentucky chicken that comes to mind for all of us
- The oil is very hot but lower it when we put the chicken in, otherwise we run the risk of it being raw inside (our first time, a disaster) - Giving it a touch of ten minutes in the oven eliminates much of the oil and makes make the crunch more intense -
Accompany it with fries, coleslaw and sauces such as sriracha, brown sauce, BBQ sauce, sweet and sour sauce, English mustard, sweet chili sauce. - Eat it with your hands and lick your fingers
