The coating on chicken (or any other food) can come off when frying due to several reasons:
Insufficient adhesion: Properly adhering the coating to the chicken is crucial for it to stay intact during frying. If the chicken is not properly coated or if the coating does not adhere well to the surface, it can easily come off when it comes into contact with hot oil.
Moisture on the chicken: Excess moisture on the chicken's surface can prevent the coating from adhering properly. Before applying the coating, it's essential to pat the chicken dry with paper towels to remove any excess moisture.
Lack of flour or binding agent: The initial step in coating chicken is often dredging it in flour or a binding agent like egg or buttermilk. These help the coating adhere to the chicken. If this step is skipped or not done thoroughly, the coating may not stick properly.
Temperature of the oil: If the oil is not hot enough when you put the coated chicken in the frying pan, it may take longer to cook, allowing the coating to loosen and come off. Maintaining the right oil temperature (usually between 350°F to 375°F or 175°C to 190°C) is important for a crispy and well-bonded coating.
Overcrowding the frying pan: Frying too many chicken pieces at once can cause the coating to become soggy as they release moisture. It's better to fry the chicken in batches, allowing enough space for each piece to cook evenly.
Low-quality coating: The choice of coating can also play a role. Some commercial pre-packaged coatings may not adhere as well as homemade ones, resulting in the coating coming off more easily.
To improve the adherence of the coating when frying chicken, ensure that the chicken is dry before coating, use a binding agent like egg or buttermilk, and maintain the right oil temperature. Additionally, using quality ingredients and proper cooking techniques can lead to a better-coated and more delicious fried chicken.