Crispy Fried Chicken
Get ready to indulge in the ultimate crispy fried chicken experience! Soaked in tangy buttermilk and expertly seasoned, this dish delivers a perfect crunch with every bite. With a secret blend of spices and a double-dredging technique, you'll be craving this golden delight time and time again!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- grated garlic
- herbs
- lemon juice (30 ml)
🥛Dairy & Eggs(4)
- blue cheese (120 ml)
- buttermilk (227 g)
- more buttermilk (114 g)
- sour cream (120 ml)
🫙Pantry Staples(2)
- flour (250 g)
- honey (60 ml)
🧂Spices & Seasonings(1)
- salt and pepper
🍯Sauces & Condiments(1)
- mayonnaise (120 ml)
📦Other(4)
- kimchi juice (15 ml)
- MSG
- Sichuan peppers (15 ml)
- toasted ancho chilies (30 ml)
👨🍳 Instructions
- 1
Combine buttermilk, MSG, kimchi juice, herbs, and lemon juice to marinate the chicken.
- 2
Mix blue cheese, sour cream, mayonnaise, buttermilk, grated garlic, and lemon juice to make ranch sauce.
- 3
Blend toasted ancho chilies and Sichuan peppers into a powder and mix with honey to create spicy honey.
- 4
Add seasoning into flour with droplets of buttermilk to create a crispy coating.
- 5
Fry the chicken for eight minutes, then fry again for another three minutes.
💡 Pro Tips
- ✓Maintain oil temperature at 325°F for the first fry and 375°F for the second fry - the lower initial temperature allows heat to penetrate the thick meat while the higher second temperature creates maximum crust crispiness through rapid moisture evaporation.technique325°F then 375°F
- ✓Add buttermilk droplets to flour at a 1:10 ratio (1 tablespoon per cup of flour) to create irregular clumps that form the signature craggy texture when fried.technique1:10 ratio
- ✓Marinate chicken in buttermilk for 4-24 hours because the lactic acid breaks down proteins while calcium ions tenderize muscle fibers, reducing cooking time by 15-20%.timing4-24 hours
- ✓Use a probe thermometer to ensure internal temperature reaches exactly 165°F - going higher will cause moisture loss and rubbery texture as proteins over-coagulate.equipment165°F
- ✓Toast Sichuan peppercorns at 300°F for 3-4 minutes before grinding to activate hydroxy-alpha-sanshool compounds that create the signature numbing sensation.ingredient300°F for 3-4 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Crispy Fried Chicken
Get ready to indulge in the ultimate crispy fried chicken experience! Soaked in tangy buttermilk and expertly seasoned, this dish delivers a perfect crunch with every bite. With a secret blend of spices and a double-dredging technique, you'll be craving this golden delight time and time again!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- grated garlic
- herbs
- lemon juice (30 ml)
🥛Dairy & Eggs(4)
- blue cheese (120 ml)
- buttermilk (227 g)
- more buttermilk (114 g)
- sour cream (120 ml)
🫙Pantry Staples(2)
- flour (250 g)
- honey (60 ml)
🧂Spices & Seasonings(1)
- salt and pepper
🍯Sauces & Condiments(1)
- mayonnaise (120 ml)
📦Other(4)
- kimchi juice (15 ml)
- MSG
- Sichuan peppers (15 ml)
- toasted ancho chilies (30 ml)
👨🍳 Instructions
- 1
Combine buttermilk, MSG, kimchi juice, herbs, and lemon juice to marinate the chicken.
- 2
Mix blue cheese, sour cream, mayonnaise, buttermilk, grated garlic, and lemon juice to make ranch sauce.
- 3
Blend toasted ancho chilies and Sichuan peppers into a powder and mix with honey to create spicy honey.
- 4
Add seasoning into flour with droplets of buttermilk to create a crispy coating.
- 5
Fry the chicken for eight minutes, then fry again for another three minutes.
💡 Pro Tips
- ✓Maintain oil temperature at 325°F for the first fry and 375°F for the second fry - the lower initial temperature allows heat to penetrate the thick meat while the higher second temperature creates maximum crust crispiness through rapid moisture evaporation.technique325°F then 375°F
- ✓Add buttermilk droplets to flour at a 1:10 ratio (1 tablespoon per cup of flour) to create irregular clumps that form the signature craggy texture when fried.technique1:10 ratio
- ✓Marinate chicken in buttermilk for 4-24 hours because the lactic acid breaks down proteins while calcium ions tenderize muscle fibers, reducing cooking time by 15-20%.timing4-24 hours
- ✓Use a probe thermometer to ensure internal temperature reaches exactly 165°F - going higher will cause moisture loss and rubbery texture as proteins over-coagulate.equipment165°F
- ✓Toast Sichuan peppercorns at 300°F for 3-4 minutes before grinding to activate hydroxy-alpha-sanshool compounds that create the signature numbing sensation.ingredient300°F for 3-4 minutes