When it comes to eating fried chicken, we all want the same thing: a giant crunch. It’s one of the signatures of a good piece of fried poultry. But how do you achieve that while preventing the meat from drying out and prolonging the crispiness (even after you’ve tossed the pieces in sauce)?
One way to do both: Double-fry your poultry.
This is best exhibited in superpopular, exceptionally crunchy Korean fried chicken, which employs a two-fry method. In the process, the chicken is fried until the skin is just starting to crisp. Then it’s removed from the hot oil and set aside to rest for several minutes. Then it’s returned to the oil to finish cooking.
So why does this make the chicken so crispy?