This foolproof path to the fried chicken is the only way that I will do from now on

We will be honest – sometimes see “” “fried fire“In a recipe, it is enough to close the cookbook. It is not the case that we do not love the end result. It is only that excavators, breading and managing the oil can become a whole production – and on some days we simply don’t have patience.

Nevertheless, there are cases in which Panboard or Air roast Cut it simply non-dep-frying is the only way to achieve exactly the taste and the exact texture you long for.

When we came across a viral hack that promised to simplify the process (and reduce chaos), we couldn’t wait to try. And after a shot ours Test kitchen Decided that it is absolutely a trick that is worth saving in your recipe book.

We tried the viral roast chicken hack

The hack comes from one Viral video Raw, seasoned chicken wings points directly into a pan with hot oil – no flour, no dredged – can still be brought into the jump golden, crispy wings. How? The trick is in the oil. Instead of blooming the chicken, stir flour directly into the oil itself.

At first we were skeptical. But in the comments, people called it a “game changer” and swear that it was a tip that they would hand over to their children and grandchildren. “I changed my whole life,” wrote a commentator.

And if our recipe tester Nicole McLaughlin tried for itself, she was just as impressed.

“The taste is ten out of ten,” she said. “I would definitely do that again.”

How to fry without excavating

Here is the trick: sprinkle directly into the hot oil via a cup of flour and then stir until it dissolves. Let the oil come back to the temperature and fry as usual.

Timing is important. You don’t want to add the flour too early or it can burn and make your food bitter. Add it just before roasting, and when the food boils, the flour sounds to the surface and creates a slight, crispy coating.

“This definitely beats the breading process and makes cleaning a lot easier,” said McLaughlin.

Now this hack does not give as thick or crispy coating as traditional breading, but it offers a delicate crispiness and makes it ideal for vegetables, potatoes, shrimp, fish or chicken pieces without bones. For the best results with poultry, McLaughlin found that it works better for skinless cuts, such as chicken ships, as the coating sticks are more even.

Conclusion: Yes, you can really frieze without the messy drainage and breading steps. It’s not the best option for Fried chicken in the southWhere a hearty, crispy crust is an important feature. But for fast roasting a week or if you want to clean up less without affecting crispness, this hack is seriously helpful.