Frying chicken can be a delicious way to prepare a meal, but getting the technique just right is key. Many experienced cooks recommend dipping chicken pieces in water before dredging and frying. But why take this extra step? Here’s an in-depth look at the reasons behind dipping chicken in water before frying.
1. It Helps Remove Excess Starches
Most fried chicken recipes call for dredging pieces in flour or another starch like cornmeal before frying. The starch coating helps the chicken brown and become crispy. However, raw chicken can have a lot of moisture on the surface along with some sticky proteins. Dipping in water first rinses away excess starches and helps start rendering out some of that surface moisture.
This helps ensure the chicken doesn’t end up with a gummy or uneven coating. The water rinse removes just enough starch to allow the dredge to adhere evenly. Starting with drier chicken helps the coating crisp up nicely and avoids locally thick areas that could lead to uneven cooking.
2. It Promotes Adhesion of the Dredge
While water rinsing removes excess surface startches, it leaves enough stickiness for the flour dredge to adhere. This creates a more uniform and durable coating. The slight surface tack after dipping in water allows the flour particles to stick and form a continuous crunchy layer.
Skipping the water bath can result in flour falling off during frying or a crust that lacks crispness. The hydrated proteins help bind the dredge for superior adhesion and texture. Just pat chicken dry after the water dip so there is still some cling without excess water.
3. It Aids Browning
A properly adhered dredge promotes even browning and cooking. Areas with a thicker coating run the risk of over browning or burning before the inside cooks through. The water rinse helps prevent localized build up.
Starting with moist chicken also allows surface proteins and sugars to caramelize better during frying. This leads to coloring and flavor development in the crust. Dipping in water hydrates the meat surface so it can participate in browning reactions.
4. It Adds Steam
While you want to pat chicken dry after the water dip, some residual moisture will still be present. When the chicken hits the hot oil, this moisture is instantly converted to steam. Steam under and within the dredge helps it puff up and crisp.
The puffing and bubbling effect is what creates nooks and crannies in the crust. This leads to an ultra crispy and crunchy texture. So while moisture is the enemy of crispiness with some fried foods, the right amount actually aids the process with fried chicken.
5. It May Help Reduce Oil Absorption
Excess oil absorption can lead to greasy fried chicken. Starting with wet chicken may help mitigate this effect. When the chicken first hits the hot oil, the available moisture on the surface can limit how much oil can be sucked in initially.
As the crust dries out, oil uptake slows down. This leads to a crispy texture with less retained oil. Properly dried chicken that goes straight into the fryer has more opportunity for oil soaking early in the process.
6. It Removes Impurities and Loose Bits
Fresh raw chicken can sometimes have stray bits of bone, cartilage, and other debris. A quick water rinse can help hydrate and loosen this material so it can be rinsed off. This avoids any unpleasant textures or tastes in the finished chicken.
A water dip can also help rinse off any lingering blood residue or other impurities on the surface. Starting with cleaner chicken leads to better quality results.
7. It Aids Food Safety
Washing chicken under running water can help remove surface bacteria. This isn’t a foolproof method, and cooked chicken should always be handled safely. However, rinsing may provide a slight food safety benefit.
Be sure to sanitize any sinks or surfaces after rinsing raw chicken. It’s also critical that chicken is cooked to a safe internal temperature to destroy any lingering pathogens. But an initial water rinse can be part of a safe process.
8. It’s Traditional
For many accomplished cooks and chefs, rinsing chicken before dredging and frying just how it’s done. The technique has been used for generations to achieve superior results. While not always strictly necessary, it’s part of the tried and true process for making tasty fried chicken.
Many iconic recipes specifically call for dipping chicken in water before the flour coating. Following traditional methods like this can pay off with classic flavors and textures.
What Kind of Water Should Be Used?
Plain tap water is all that’s needed for this step. In most cases, there is no benefit to using anything fancier. The dip just needs to quickly rinse and hydrate the surface. Tap water gets the job done.
However, it can be helpful to use cold water instead of warm. The cold temperature firms up the chicken skin and creates tackiness for dredging. Water that is too hot can make the proteins slimy rather than sticky.
Don’t soak chicken in a bowl of water, as this can lead to cross contamination. Running cool, clean tap water is best.
Does the Chicken Need to Be Fully Submerged?
There’s no need to fully submerge chicken pieces during the rinse. Simply running them under a stream of tap water accomplishes the goal. It’s actually better to avoid soaking to prevent cross contamination.
Hold the chicken under a faucet stream or gently swish pieces around in the water. A few seconds per side is sufficient time. You want a quick rinse, not a prolonged soak.
How to Dry Chicken After Dipping in Water
After the water rinse, be sure to dry chicken pieces before dredging. Leaving excess moisture on the surface will lead to poor coating adhesion. Here are some good drying methods:
- Gently pat chicken with paper towels
- Allow chicken to air dry on a cooling rack for 5-10 minutes
- Place pieces on a sheet pan and refrigerate uncovered for about 15 minutes
The goal is to remove free surface moisture while retaining just a bit of hydration and tackiness. With a little practice, you’ll get a good feel for the ideal amount of dryness.
Does Chicken Need to Be Dipped in Anything Else?
Some recipes call for using buttermilk or eggs along with water in the dipping process. The added ingredients can provide extra flavor and moisture, but plain water is sufficient. The keys are rinsing away excess starch, hydrating the surface, and then drying.
Eggs or dairy can enhance the crust but are not mandatory. Don’t rinse chicken after dipping in anything beyond water, as this will remove the flavorings and coatings.
Can Chicken Be Fried Without Dipping in Water?
It’s possible to skip the water dip altogether in some cases. High quality chicken that is thoroughly patted dry may be able to go straight into the dredge. Oil temperature and fry time will need to be adjusted to avoid overcooking.
However, most cooks and chefs recommend the water rinse for superior results. It reliably improves the crust without much extra effort. Take the extra minute or two to dip in water for noticeably better fried chicken.
Troubleshooting Water Dipped Fried Chicken
If you’re getting less than ideal results even with dipping chicken in water, here are some possible issues:
Loose Breading
Let chicken dry sufficiently after the water dip. Use very fresh breading ingredients. Refrigerate dredged chicken 20-30 minutes before frying.
Soggy Coating
Ensure oil is fully preheated. Don’t crowd the pan. Remove chicken at the first sign of browning. Let drain on a rack.
Uneven Browning
Maintain steady oil temperature. Rotate chicken periodically. Make sure pieces are fully submerged.
Raw Interior
Bring oil to correct temp before adding chicken. Use smaller pieces. Check internal temp. Fry longer if needed.
Overly Brown Exterior
Don’t overcrowd the pan. Lower heat slightly if oil is too hot. Monitor closely near end of frying.
Key Takeaways
Dipping chicken in water before breaded frying is a simple trick that yields noticeably better results. The key benefits include:
- Removes excess surface starch
- Promotes crust adhesion
- Aids browning
- Adds moisture for steaming
- Can reduce oil absorption
- Improves food safety
Simply run chicken pieces under cool tap water and pat dry. This hydrates the surface so flour or other dredge sticks better and fries up ultra crispy. While not entirely mandatory, it’s a step worth taking for superior fried chicken.
Conclusion
Dip chicken in water before frying for multiple benefits. The quick rinse removes excess starch, allows better dredge adhesion, and introduces some moisture. This promotes even cooking and browning along with a crisper crust. While not 100% required, it’s a simple trick that noticeably improves the texture and flavor of homemade fried chicken. Cooks aiming for great results would be wise to add this step before dredging and frying.
