I wanted to make a southern fried chicken dish, but didn’t want all the calories of deep frying. It turned out surprisingly well!

I wondered if I could make crispy fried chicken without deep-frying.Before adding the egg, beat it well first!At step 2, if the chicken is still too moist, add more katakuriko little by little to adjust.Adjust the cooking time as appropriate. Recipe by EnjoyKitchen

My mother used to make this dish when I was a kid. I thought chicken sticks would be fun to eat, so I tried it with chicken tenderloins.You have to use flour to coat the chicken! If you use katakuriko potato starch flour, it won't be sticky and the nori seaweed won't stick to the chicken.I used a plastic bag as shown in the picture.When you are making a large amount, use a bowl!You can substitute the chicken tenderloins with other kinds of chicken if you'd like. Recipe by Yonkochansan

If you like it extra crispy, that is how these turned out.The meat was moist, and cooked completely. You can vary your coating to how you like it, you don't have to go spicy like i did here.

I tried many, many times to make delicious fried chicken without using store-bought fried chicken seasoning.When you're coat chicken with katakuriko, put 2-3 chicken thighs in an inflated plastic bag and shake them right before frying. This way, the chicken will get coated with just the right amount of katakuriko and it'll come out crispy and juicy. Recipe by *3103*

Everytime I cook my chicken breasts.I always collect the chicken skins and store them in the freezer.Why you have to throw them away if you can turn them into the crunchy snack like this.Let's get started!!

When I was about 20 years old, I ate a Chinese bamboo and chicken stir-fry in Yokohama. It was really good, so I tried to create something similar.I often use cheap chicken breast meat, but it still turns out tender when coated with a lot of katakuriko and sake.If you make it without corn, it won't be sweet enough, so add some more mirin instead.I used vegetables which cook easily, but if you are using other vegetables, be careful not to let them burn. If it looks like anything is about to get scorched, add some sake.Before seasoning it with salt at the end, make sure to check the taste first. Only add salt if you think you need some. Recipe by Shigechiyo

I grew up eating the best cast-iron fried chicken you ever ate in the south. My nanna was a wonderful southern soul food cook that cooked it the right way.

I wanted to make delicious karaage fried chicken and became obsessed with this flavoring, coating, and frying method.The first time you deep-fry the chicken should just be for 1-2 minutes. Let the chicken cook through with the residual heat and fry a second time. This traps in the moisture so that the chicken doesn't dry out, and makes them crispy. It takes some time but this karaage is definitely delicious.If you substitute the flour for potato starch, use half the amount. Recipe by *Anna*

Every child loves Zangi fried chicken. It's a must at every event A heap of these will be sold out!!Pat the chicken dry well before coating the chicken with flour. It will absorb too much flour if you don't. Recipe by Futagocchi

I love cartilage!You can use whatever size pieces of cartilage you like, but if they're too big they become difficult to eat and aren't usable as a side dish. Since the meat is finely cut and fried there's no need to marinade it. Just mix and you can soon be frying. Once you start frying avoid touching it at first, as that will cause it to separate. Recipe by Shampoo hat