# Perfect Fried Chicken

A scientific approach to perfecting fried chicken, focusing on marinade, dredging technique, and frying for optimal crispness and flavor.

- Cuisine: Japanese
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- Tongs
- Deep fryer
- Wire rack
- Cutting board
- Knife

## 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.

## Source

- Original video: https://www.facebook.com/watch/?ref=saved&v=1153241319688151
- Recipe page: https://www.cliprecipe.com/recipe/9fb4e310-c212-46d1-85b7-5b9d5b41f0e5
- Extracted: 2025-09-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt