"Fried chicken is one of those things that needs ... "It's not just flour, it's not a wet batter, it's not supposed to be a ton of batter and a little bit of chicken," he said.

Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours. Make the Beer Batter ... Transfer the fried chicken to the rack and let stand for 5 minutes ...

Not only will buttermilk be the wet coat, but you'll also ... fingers to create a lumpy, moist batter. It's the lumpy bits ...

The chicken is then fried in oil. Korean fried chicken, on the other hand, is seasoned and coated in a wet batter made from potato or corn starch and either tempura mix or seasoned flour.

On the other hand, words for failed tempura such as “jitojito” and “betabeta” (sticky and wet ... with batter and deep-fry in 160-degree oil for 2 minutes. When tempura is being fried ...