Perfect Fried Chicken
Serves 1
Directions
- 1Marinate the chicken breast for 12 hours in a mixture of sriracha, dry dredge, kombu dashi powder (MSG), and French's mustard.
- 2Take the marinated chicken out of the marinade using tongs, allowing excess marinade to drip off.
- 3Place the chicken into the dry dredge, which contains potato starch, corn flour, MSG, baking powder, salt, and spices.
- 4Turn and flip the chicken breasts about 60 times in the dry dredge, aerating the mix lightly to establish a crag and create a fine network of crusty bits.
- 5Tap the chicken once, then tap it twice to remove excess flour.
- 6Dip the chicken into the wet dredge, turn it over, and let it drain to remove excess moisture.
- 7Return the chicken to the dry dredge and repeat the 60-turn process to build the second layer of crust.
- 8Fry the chicken in clean oil for about 5 minutes, without disturbing it, to avoid damaging the crust.
- 9Remove the fried chicken from the oil and place it on a wire rack to drain excess oil.
- 10Drizzle the fried chicken with honey glaze infused with saffron, which also contains some acidity.
- 11Season the chicken with chicken bouillon for extra flavor.
- 12Slice the chicken to reveal the super moist and juicy interior.
Ingredients
- Chicken breast
- Sriracha
- Dry dredge
- Kombu dashi powder
- MSG
- French's mustard
- Potato starch
- Corn flour
- Baking powder
- Salt
- Honey glaze
- Saffron
- Chicken bouillon
Equipment
TongsDeep fryerWire rackCutting boardKnife
Tips
- Marinate chicken for 12 hours to establish an initial crust.
- Aerate the flour mix to keep it light for perfect crags.
- Dredge chicken 60 times, flipping and turning, to create a fine network of crusty bits.
- Ensure the wet dredge is not too thick and remove excess moisture from the chicken.
- Tap the chicken once, tap twice, then into the wet dredge, let it drain, and back into the dry dredge for the second coating.
- Do not mess with the chicken while frying; leave it for 5 minutes.
- Use clean oil for a better and more consistent fry.
- The best fried chicken has the lightest crag.
- Infuse honey glaze with saffron and add acidity for insane flavor.
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