Serves 1
Directions
- 1Cover each piece of dark meat chicken with salt, ensuring all crevices are covered.
- 2Place the salted chicken in the fridge for at least four hours to dry brine, preferably overnight.
- 3For the gravy, melt 4 tbsp of butter in a pot.
- 4Add 4 tbsp of flour to the melted butter and whisk until it forms a deep golden brown roux.
- 5Splash in 2 tbsp of soy sauce.
- 6Gradually add 2 cups of chicken stock while whisking continuously.
- 7Cook the gravy down until it thickens, then adjust with salt and pepper to taste.
- 8Prepare the dry batter by combining 6 cups of flour and 2 cups of cornstarch in a bowl.
- 9Season the dry batter with 2 tsp paprika, 2 tsp chili powder, 2 tsp garlic powder, 1 tsp black pepper, and 2 tsp salt.
- 10In a separate bowl, crack 1 egg and add 1/4 cup hot sauce, then whisk.
- 11Add 1 cup of the seasoned dry batter to the wet mixture.
- 12Gradually add 1/2 to 1 cup of super cold sparkling water to the wet batter while whisking until desired consistency is reached.
- 13Take a salted chicken piece, dredge it thoroughly in the dry batter, ensuring it's well-dusted.
- 14Dip the chicken piece into the wet batter, allowing excess moisture to drip off.
- 15Return the chicken piece to the dry batter for a second coating.
- 16Heat oil in a deep fryer to 350 degrees Fahrenheit.
- 17Fry the chicken pieces for 10 to 12 minutes, or until golden brown and cooked through.
- 18Immediately after frying, sprinkle each piece of chicken with flaky salt, 1 tsp cayenne pepper, and 1 tsp five spice.
- 19Serve the fried chicken with extra gravy.
Ingredients
- 4 lbs dark meat chicken
- salt
- 6 cups flour
- 2 cup starch
- 2 tsp paprika
- 2 tsp chili powder
- 2 tsp garlic powder
- 1 tsp black pepper
- 2 tsp salt
- 1 egg
- 0.25 cup hot sauce
- 1 cup dry batter
- 0.5 cup sparkling water
- flakey salt
- 1 tsp cayenne pepper
- 1 tsp 5 spice
- 4 tbsp butter
- 4 tbsp flour
- 2 cups chicken stock
- 2 tbsp soy sauce
- salt and pepper
Equipment
fridgewhiskbowlsdeep fryerpot
Tips
- This recipe is strictly for dark meat.
- Season the inside of the bone-in dark meat.
- Dust chicken well in the dry batter before transferring to wet, and then back to dry.
- Maintain a frying temperature of 350 degrees Fahrenheit.
- Instantly hit every single piece with some flaky salt, cayenne pepper, and five spice after frying.
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