Golden Corral Fried Chicken Recipe (Copycat) (2024)

FAQs

What kind of flour is best for fried chicken? ›

I got the best results when using a 50-50 blend of potato starch and wheat flour by weight. The wheat flour facilitates browning, while the potato starch provides structure, cohesion, and that all important crunch factor.

It's all about that crunch

Done properly, deep-frying creates a satisfying contrast between the crispy-crunchy coating and tender chicken. Beyond that simple textural enjoyment, the crispness actually sends our brain a message that the food itself is in good condition.

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

FLOUR + CORNSTARCH + BAKING POWDER

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

Next, we dip the chicken in seasoned flour, which helps the chicken become as crispy as possible when it hits the hot oil. The seasonings: We use a flavorful mixture of garlic salt, paprika, black pepper and poultry seasoning.

KFC products are fried in oil which may contain the following: Canola Oil and Hydrogenated Soybean Oil with TBHQ and Citric Acid Added To Protect Flavor, Dimethylpolysiloxane, an Antifoaming Agent Added OR Low Linolenic Soybean Oil, TBHQ and Citric Acid Added To Protect Flavor, Dimethylpolysiloxane, an Antifoaming ...

Why did Kentucky Fried Chicken get so bad? They used to fry their chicken in lard using the Colonel's 11 herbs and spices. Now they fry it in vegetable oil with a microscopic amount of the 11 herbs and spices, enough to still make a valid claim that it contains the herbs and spices, but not enough to affect the taste.

How to get the best flavor for fried chicken? ›

The spicy pickle juice tenderizes the chicken but also adds so much flavor. The spice is barely there even with the spiciest pickles. If you do love spice, add cayenne to the flour dredge for an extra kick!

As long as the meat is fresh, you CAN leave it in the buttermilk for 2 maybe 3 days, assuming it's completely submerged. But it won't really give you any extra benefits by keeping it in the buttermilk for that long, overnight is more than enough.

Do you rinse meat after soaking in buttermilk? When marinating chicken in buttermilk, there's no need to rinse it before cooking. In fact, rinsing would wash away a lot of the flavor your just infused! Simply remove the chicken from the buttermilk and let the excess marinade drip off.

Canola Oil

Benefits: With a high smoke point and neutral flavor, canola oil is excellent for frying chicken. As an added bonus, it has high levels of omega-3 and omega-6 fatty acids, which makes it healthier than other options.

Fried foods are high in saturated fat and trans fat, so they promote plaque buildup in arteries that can put you at risk for coronary artery disease, heart failure, heart attack, and stroke. There are small steps you can take to make fried foods healthier or to help limit them altogether.