2

I dipped the chicken breasts in buttermilk, then a mixture of flour and potato starch, before frying at 390F for 3 mins. The chicken breasts were sous vide beforehand so the deep-frying step was just to give it the crust.

However, I have noticed that the batter skin is always soggy underneath:

enter image description here

enter image description here

Cindy
  • 18,331
  • 12
  • 52
  • 92
user60513
  • 665
  • 1
  • 9
  • 19
  • You mean how could there possibly be water left under the skin after you dipped it in liquid and fried it for 3 full minutes? – Raditz_35 Dec 13 '17 at 11:35

1 Answers1

1

Are you allowing the buttermilk to drip off completely? I would either decrease the mixture (a scant coating), as it appears to be too much for this method of frying, or use a pre-made coating which is a bit thinner.

Tracy LF
  • 102
  • 1