Perfect Fried Chicken

Serves 1
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Directions

  1. 1Marinate the chicken breast for 12 hours in a mixture of sriracha, dry dredge, kombu dashi powder (MSG), and French's mustard.
  2. 2Marinate the chicken breast for 12 hours in a mixture of sriracha, dry dredge, kombu dashi powder (MSG), and French's mustard.
  3. 3Marinate the chicken breast for 12 hours in a mixture of sriracha, dry dredge, kombu dashi powder (MSG), and French's mustard.
  4. 4Take the marinated chicken out of the marinade using tongs, allowing excess marinade to drip off.
  5. 5Take the marinated chicken out of the marinade using tongs, allowing excess marinade to drip off.
  6. 6Take the marinated chicken out of the marinade using tongs, allowing excess marinade to drip off.
  7. 7Place the chicken into the dry dredge, which contains potato starch, corn flour, MSG, baking powder, salt, and spices.
  8. 8Place the chicken into the dry dredge, which contains potato starch, corn flour, MSG, baking powder, salt, and spices.
  9. 9Place the chicken into the dry dredge, which contains potato starch, corn flour, MSG, baking powder, salt, and spices.
  10. 10Turn 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.
  11. 11Turn 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.
  12. 12Turn 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.
  13. 13Tap the chicken once, then tap it twice to remove excess flour.
  14. 14Tap the chicken once, then tap it twice to remove excess flour.
  15. 15Tap the chicken once, then tap it twice to remove excess flour.
  16. 16Dip the chicken into the wet dredge, turn it over, and let it drain to remove excess moisture.
  17. 17Dip the chicken into the wet dredge, turn it over, and let it drain to remove excess moisture.
  18. 18Dip the chicken into the wet dredge, turn it over, and let it drain to remove excess moisture.
  19. 19Return the chicken to the dry dredge and repeat the 60-turn process to build the second layer of crust.
  20. 20Return the chicken to the dry dredge and repeat the 60-turn process to build the second layer of crust.
  21. 21Return the chicken to the dry dredge and repeat the 60-turn process to build the second layer of crust.
  22. 22Fry the chicken in clean oil for about 5 minutes, without disturbing it, to avoid damaging the crust.
  23. 23Fry the chicken in clean oil for about 5 minutes, without disturbing it, to avoid damaging the crust.
  24. 24Fry the chicken in clean oil for about 5 minutes, without disturbing it, to avoid damaging the crust.
  25. 25Remove the fried chicken from the oil and place it on a wire rack to drain excess oil.
  26. 26Remove the fried chicken from the oil and place it on a wire rack to drain excess oil.
  27. 27Remove the fried chicken from the oil and place it on a wire rack to drain excess oil.
  28. 28Drizzle the fried chicken with honey glaze infused with saffron, which also contains some acidity.
  29. 29Drizzle the fried chicken with honey glaze infused with saffron, which also contains some acidity.
  30. 30Drizzle the fried chicken with honey glaze infused with saffron, which also contains some acidity.
  31. 31Season the chicken with chicken bouillon for extra flavor.
  32. 32Season the chicken with chicken bouillon for extra flavor.
  33. 33Season the chicken with chicken bouillon for extra flavor.
  34. 34Slice the chicken to reveal the super moist and juicy interior.
  35. 35Slice the chicken to reveal the super moist and juicy interior.
  36. 36Slice the chicken to reveal the super moist and juicy interior.

Ingredients

  • Chicken breast
  • Chicken breast
  • Chicken breast
  • Sriracha
  • Sriracha
  • Sriracha
  • Dry dredge
  • Dry dredge
  • Dry dredge
  • Kombu dashi powder
  • Kombu dashi powder
  • Kombu dashi powder
  • MSG
  • MSG
  • MSG
  • French's mustard
  • French's mustard
  • French's mustard
  • Potato starch
  • Potato starch
  • Potato starch
  • Corn flour
  • Corn flour
  • Corn flour
  • Baking powder
  • Baking powder
  • Baking powder
  • Salt
  • Salt
  • Salt
  • Honey glaze
  • Honey glaze
  • Honey glaze
  • Saffron
  • Saffron
  • Saffron
  • Chicken bouillon
  • Chicken bouillon
  • 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.