Dodajte ovo u piletinu i zaboravite na litar ulja: Trik od 20 dinara za najhrskavije batake koje ste probali
Hrskavi, slani bataci preliveni ukusnim sosom su prava odluka kada je porodični ručak u pitanju. Kada se pripremaju, obično to bude u nešto većoj količini ulja, ali ako pratite ovaj recept, to i ne mora da bude tako.
TL;DR
- Deep-frying offers crispy chicken skin but comes with drawbacks like mess, smell, and stress.
- Traditional oven-baking often results in less crispy, tighter skin that loses crispness when sauced.
- Baking powder helps crisp chicken skin by raising its pH, accelerating browning, and weakening protein bonds.
- Baking powder also creates small bubbles in the skin during cooking, increasing surface area for crispiness.
- Dry brining (salting and refrigerating uncovered chicken) is crucial for dehydrating the skin and flavoring the meat.
- The recipe involves seasoning chicken thighs with salt, baking powder, and pepper, then refrigerating them uncovered on a rack for 8-24 hours.
- Bake at 230°C (450°F) for 40-45 minutes, turning once, until deeply browned and crisp, then add sauce.