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Korean Fried Chicken

INGREDIENTS
Chicken and marinade:
▢4 chicken breasts - sliced into long thick strips
▢1 cup (240ml) buttermilk
▢½ tsp salt
▢¼ tsp white pepper
▢¼ tsp garlic salt

Crispy Coating:
▢1 ½ cups (180g) plain (all-purpose) flour
▢1 tsp salt
▢1 tsp ground black pepper
▢½ tsp garlic salt
▢½ tsp celery salt
▢1 tsp dried thyme
▢1 tsp paprika
▢1 tsp baking powder
▢1 tsp chilli flakes
▢vegetable oil for deep frying - (at least 1 litre/four cups)

Sauce:
▢2 tbsp gochujang paste
▢2 tbsp honey
▢4 tbsp brown sugar
▢4 tbsp soy sauce
▢2 cloves garlic - peeled and minced
▢2 tsp minced ginger
▢1 tbsp vegetable oil
▢1 tbsp sesame oil
▢3 spring onions - sliced into thin strips
▢1 tsp sesame seeds
▢½ tsp chilli flakes - (red pepper flakes)

INSTRUCTIONS
Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cup) of oil.
Mix together the crispy coating ingredients in a small bowl.
Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. **If you want to ensure the chicken stays extra crispy whilst in the oven, see my 'Top Tips for Success' section in the post.
Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
Bring to the boil, then simmer for 5 minutes until thickened.
Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes and sesame seeds before serving.

The 5 Best Fried Chicken Recipes

The 5 Best Fried Chicken Recipes Reserve the One Top: http://bit.ly/2v0iastGet the recipes here: http://bzfd.it/2zoTDzY Check us out on Facebook! - facebook.com/buzzfeedtastyCredits: https:/...

EXTRA CRISPY AIR FRYER CHICKEN WINGS

INGREDIENTS
1 pound Chicken Wings (I used all flat pieces)
2 tablespoons Berbere
2 tablespoons Olive Oil
1 teaspoon garlic powder
Salt and pepper to taste

INSTRUCTIONS
In a ziplock bag combine chicken wings, olive oil, garlic powder, salt and Berbere together.
For better flavor, let them marinade overnight, but if you need them quickly 30 minutes will do the job.
Spray your air fryer tray with olive oil (or pam). This prevents the wings from sticking to the tray.
Air Fry them according to the manufacturer’s instructions. My Gourmia 5qt takes about 20 minutes on 400 degrees to reach 165 degrees.
Plate, and enjoy!

Tavern Fried Chicken Recipe

Ingredients
4 pounds chicken legs and bone-in thighs (about 16 pieces)
1/4 cup salt + 2 teaspoons, divided
1 1/2 cups cornstarch
1 cup all-purpose flour (could be gluten-free baking mix)
1 teaspoon paprika (I always use smoked paprika)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon cayenne pepper
10 egg whites
48 ounce peanut oil (or another high-heat oil)

Instructions
For the Brine:
Measure 1/4 cup salt into a large bowl, big enough to fit all the chicken. Add 1 cup hot tap water and stir until the salt dissolves into the water. Then fill the bowl 1/3 full with cold water. Add the chicken pieces to the bowl. Then add additional cold water to make sure all the chicken pieces are covered. Place the bowl in the refrigerator and brine for 1-2 hours.
Set a wire rack over a large rimmed baking sheet and move the chicken pieces to the rack to dry out. They must be very dry before moving on. You can help them along by patting the chicken with paper towels. Air drying usually takes 30-60 minutes.

For the Breading:
Set out two large clean bowls. In the first bowl, whisk the cornstarch, flour, 2 teaspoons salt, paprika, garlic powder, onion powder, black pepper, and cayenne together. In the second bowl, whisk the egg whites to break them up.
Preheat the oven to 250 degrees F. Once the chicken is very dry, roll all the pieces in the cornstarch mixture and set back on the wire rack. Let the chicken rest while you prepare the oil.

To Fry:
Place a large dutch oven (or wide deep saute pan) over medium-high heat. Attach a cooking thermometer to the side of the pan. Pour the oil into the pan and wait until it reaches 360 degrees F. Adjust the burner if needed to try to keep the heat at this temperature.
Dunk one piece of chicken at a time into the egg whites. Let the excess drip off and carefully place the chicken into the hot oil. Roll the chicken over with tongs. Then repeat until you fill the pan.
Fry the chicken for 14-15 minutes, flipping the pieces with tongs every 2 minutes. Keep an eye on the cooking thermometer and adjust the heat if the temperature dips below 350 or goes above 360 degrees F.
Set a clean wire rack over another rimmed baking sheet, or line a tray with paper towels. Set the fried chicken on the rack (or paper towels) and place in the warm oven to keep crisp.
Repeat with the remaining chicken in one to two more batches. Once all the chicken is cooked, serve warm.

Ultimate Southern Fried Chicken

Ingredients
▢4 chicken drum sticks with skin on
▢4 chicken thighs with skin on
▢3 cups buttermilk
▢Vegetable oil for deep frying
For the Brine
▢3 tablespoon pepper corns
▢Couple of fresh thyme
▢4 bay leaves
▢4 cloves garlic crushed
▢75 grams salt
▢100 grams brown sugar
▢400 ml of boiling hot water
▢400 ml room temperature water
For Flour Mix
▢200 grams plain flour
▢1 teaspoon baking powder
▢1 teaspoon smoked paprika
▢1 teaspoon cayenne pepper
▢1 teaspoon onion powder
▢1 teaspoon garlic powder
▢½ teaspoon Salt
▢1 ½ teaspoon pepper
For Garnish
▢Kosher salt – to sprinkle
▢Fresh thyme leaves
▢Lemon wedges

Instructions
Brining
Into a large stainless steel pan, add crushed garlic, black pepper corns, bay leaves, fresh thyme, brown sugar, kosher salt. Add 2 cups of boiling hot water into the pan and stir until salt and sugar is dissolved. (if salt does not dissolve easily, you can place the pan on stove and heat it until salt is dissolved completely).
After salt is dissolved, add 2 cups more room temperature water. Keep it aside until it cools completely.
Score chicken pieces until the bones. Place chicken pieces in brine. Cover the top with grease proof paper or cling film.
Place it in fridge for 6-8 hours.
Butter Milking
After brining chicken would be hydrated looking plumper. Remove chicken from the brine, shake off liquids and put it into zip lock bag.
Pour buttermilk into zip lock bags. Coat all chicken pieces well in buttermilk. The acidity in buttermilk will help tenderize chicken, and help with the flavors. Push air out off the bag and seal the chicken inside zip lock bag.
Place the butter milked chicken in fridge for another 8 hours.
Coating In Flour
Jamie’s secret spice mix is a mix of plain flour, baking powder, smoked paprika, cayenne, onion powder, garlic powder, salt and pepper. Mix everything well.
Remove chicken from buttermilk. Shake off excess liquids and dip in directly in flour mix. Get your fingers in and coat the slit areas around.
Frying Chicken
Heat oil in deep bottomed pan to 350 degree F.
Place chicken in hot oil without overcrowding (fry them in batches) the pan. Toss and cook until golden brown on all sides just for few minutes.
Remove it on to a try baking tray. Arrange all fried chicken on baking tray in one layer. Grab a few thyme leaves; dip in excess oil in the tray and sprinkle all over the chicken for one final aromatic flavor hit.
Place the tray in pre heated oven at 325 degree F. Bake for 17 to 20 minutes.
Remove chicken from baking tray onto a wire mesh. Serve immediately with cabbage slaw and mashed potatoes.
It's best served as soon as it's fried. The longer southern fried chicken sits, it will turn soggy and loose it's crispiness.

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The largest serving of fried chicken (2,493 lbs) was served at Kentucky Fried Chicken in celebration of the restaurants 70th anniversary.

Fried chicken comes in plenty of shapes and sizes, but when its good, its good.

Fried Chicken Was Invented by the Scottish

The American English expression "fried chicken" is first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine.