All homemade fried chicken is good, but is there such a thing as "the best"?
TABLE OF CONTENTS
Chicken Pakora
Serves 2-4
Active Prep Time 15-20 Minutes
4 boneless skinless chicken thighs, cut into ½ inch strips
1 teaspoon (4g) Kashmiri chile powder
1 teaspoon (4g) garam masala
¼ teaspoon (1g) turmeric
1 teaspoon (4g) ginger powder
½ cup (60g) besan (gram flour)
¼ cup (30g) cornstarch
½ yellow onion, grated
1 egg white
¼ cup (60g) water
15-20 curry leaves
2 ½ teaspoons (12g) kosher salt
3 quarts (2.8L) vegetable oil
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C).
While the oil is heating, in a medium mixing bowl whisk together Kashmiri chile powder, garam masala, turmeric powder, ginger powder, besan, and cornstarch until fully combined. Add grated onion, egg white, and water and whisk. Add chicken and curry leaves to the batter and season with salt. Mix by hand until the chicken is fully coated,
Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 4-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
Hat Yai
Serves 2-4
Active Prep Time 10-15 Minutes
1 pound (450g) chicken wings, mix
4 cloves garlic
1 bunch cilantro stems, rough chopped
1 tablespoon (15g) sugar
1 tablespoon (15g) kosher salt
¼ teaspoon (1g) black peppercorn
¼ teaspoon (1g) white pepper
2 tablespoons (30g) light soy sauce
1 teaspoon (4g) dark soy sauce
1 cup (120g) rice flour
4 shallots, thinly sliced see note
3 quarts (2.8L) vegetable oil
In a blender add garlic, cilantro stem, sugar, salt, black peppercorn, white pepper, light soy sauce, and dark soy sauce, and blend on high speed until homogenous, slowly adding water until fully combined.
In a medium sized mixing bowl, pour marinade over chicken and mix until coated. Cover and refrigerate for at least 1 hour or overnight. Once complete, add rice flour to the bowl of marinated chicken, and mix by hand to fully coat the wings.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Garnish with fried shallots and serve.
* Note: To make the fried shallots, slice shallots about an ⅛ inch thick on a mandolin. Add thinly sliced shallots to a medium sized pot filled halfway with vegetable oil. Heat over medium high, continuously stirring, until the bubbling has subsided and the shallots have turned golden brown in color. Using a spider, transfer to a paper towel lined baking tray and immediately season with salt to taste.
Yan Su Ji
Serves 2-4
Active Prep Time 10-15 Minutes
Marinade
4 boneless skinless chicken thighs, cut into 1 inch pieces
2 tablespoons (30g) beer, ideally a lager, do not use a dark beer
2 tablespoons (30g) light soy sauce
1 tablespoon (15g) sugar
1 tablespoon (15g) kosher salt
¼ teaspoon (1g) Chinese five spice
1 teaspoon (4g) white pepper
4 garlic cloves, grated
Fried Thai basil for garnish
Dredge
1 cup (100g) sweet potato flour
3 quarts (2.8L) vegetable oil
Seasoning
1 tablespoon (15g) white pepper
1/4 teaspoon (1g) curry powder
½ teaspoon (2g) Chinese five spice
2 teaspoons (8g) kosher salt
In a medium sized bowl, whisk together beer, light soy sauce, sugar, salt, Chinese five spice, white pepper, and garlic. Add chicken and mix until fully combined. Cover and refrigerate for at least 1 hour or overnight.
Add half of sweet potato flour to marinated chicken and mix to create a tight batter. In a separate medium size mixing bowl add the remaining sweet potato flour and your dredged chicken. Toss until fully coated.
To make the seasoning, in a small mixing bowl whisk together white pepper, curry powder, five spice, and salt.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-4 minutes or until golden brown. Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil. Immediately season the chicken with seasoning mix.
Turn off the heat and carefully add a handful of picked Thai basil leaves to the hot oil and fry until no longer bubbling. The leaves will sputter aggressively when first added to oil. Transfer leaves to a paper towel lined baking tray to cool. Garnish chicken with fried Thai basil leaves and serve.
Pollo Chuco
Serves 2-4
Active Prep Time 10-15 Minutes
4 bone-in chicken thighs
1 tablespoon (15g) chicken bouillon
1 teaspoon (4g) ground cumin
1 tablespoon (15g) yellow mustard
5 cloves garlic, grated
1 tablespoon (15g) kosher salt
2 cups (280g) all purpose flour
3 quarts (2.8L) vegetable oil
In a large mixing bowl, add chicken, chicken bouillon, cumin, mustard, garlic, and salt, and mix by hand until the chicken is fully coated. Cover and refrigerate for 2-3 hours or overnight.
In a separate large mixing bowl, add flour and season lightly with salt. Add your chicken and press each piece into the flour to ensure it’s fully coated in the dredge.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. The internal temperature should read 165°F (75°C). Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
Pollo Frito
Serves 2-4
Active Prep Time 10-15 Minutes
Marinade
4 boneless skinless chicken thighs, cut into 1-inch pieces
1 tablespoon (15g) kosher salt
1 teaspoon (4g) white pepper
1 bunch parsley, chopped
1 sprig rosemary, bruised
1 bay leaf
1 clove garlic, crushed
1 lemon, juiced and zested
1 cup (240ml) extra virgin olive oil
Dredge
2 large eggs
⅓ cup (50g) all purpose flour
Water to adjust consistency
3 quarts (2.8L) vegetable oil
In a medium mixing bowl, whisk together salt, white pepper, parsley, rosemary, bay leaf, garlic, lemon juice and zest, and olive oil. Add chicken and mix until fully combined. Cover and refrigerate for at least 1-3 hours.
To a separate medium mixing bowl add flour and eggs and whisk, adding water slowly until you have a thin batter. Drop chicken into the batter and mix until fully coated.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 2-3 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
Chicharron De Pollo
Serves 2-4
Active Prep Time 10-15 Minutes
Marinade
4 boneless chicken thighs, cut into ½ inch pieces
2 tablespoons (30g) kosher salt
1 teaspoon (4g) Sazon
½ teaspoon (2g) oregano, fresh
½ cup bitter orange juice, optional
Juice of 1 lime
2 tablespoons (30g) extra virgin olive oil
3 garlic cloves, crushed
Dredge
2 cups (280g) all purpose flour
Salt to taste
3 quarts (2.8L) vegetable oil
In a small mixing bowl, whisk together salt, sazon, oregano, bitter orange juice, lime juice, olive oil, and garlic. Add chicken and mix until fully combined. Cover and refrigerate for at least 1 hour or overnight.
Into a large mixing bowl add flour and season to taste with salt. Add marinated chicken and toss until fully coated. Shake off excess dredge from chicken before frying.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 4-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
Frango a Passarinho
Serves 2-4
Active Prep Time 10-15 Minutes
Marinade
4 boneless chicken thighs, cut into ½ inch pieces
1 bunch parsley, chopped
4 garlic cloves, crushed
1 small yellow onion, chopped
3 sprigs fresh oregano, picked and chopped
¼ cup (60g) lemon juice
1 tablespoon (15g) olive oil
2 teaspoons (8g) kosher salt
Dredge
2 cups (280g) all purpose flour
1 teaspoon (4g) baking powder
2 teaspoons (8g) kosher salt
3 quarts (2.8L) vegetable oil
In a medium mixing bowl add parsley, garlic, onion, oregano, lemon juice, olive oil, salt, and chicken, and mix by hand until fully combined. Cover and refrigerate for 1-2 hours.
In a large mixing bowl, whisk together flour, baking powder, and kosher salt. Add chicken and toss by hand until fully coated. Shake off excess dredge from chicken before frying.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
Ayam Goreng
Serves 2-4
Active Prep Time 10-15 Minutes
Marinade
1 pound (450g) chicken wings, mix
1 stalk lemongrass, rough chopped
2 garlic cloves, rough chopped
½ inch knob ginger, grated
½ inch knob galangal, grated
1 teaspoon (4g) brown sugar
½ teaspoon (2g) turmeric powder
1 teaspoon (4g) curry powder
¼ teaspoon (1g) Kashmiri chili powder
1 teaspoon (4g) cumin seed, toasted
½ teaspoon (2g) fennel seed, toasted
1 teaspoon (4g) coriander seeds, toasted
2 teaspoons (8g) kosher salt
1 shallot, rough chopped
⅓ cup (80ml) coconut milk
Water to adjust consistency
Dredge
2 cups (240g) cornstarch
3 quarts (2.8L) vegetable oil
Salt to taste
In a small pan over medium heat toast cumin, fennel, and coriander seeds for 1-2 minutes or until fragrant.
In a blender combine lemongrass, garlic, ginger, galangal, brown sugar, turmeric, curry, Kashmir chili, cumin, fennel, coriander, salt, shallot, coconut milk, and a light splash of water to thin consistency. Blend on high until smooth.
To a large mixing bowl add your chicken and marinade, and mix until fully combined. Cover and refrigerate overnight.
Once marinade is complete, add cornstarch to a separate large mixing bowl. Remove your wings from the marinade and press them into the cornstarch, ensuring they are fully and evenly coated.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
Yangnyeom
Serves 2-4
Active Prep Time 15-20 Minutes
Chicken
1 pound (450g) chicken wings, mix
1 tablespoon (15g) kosher salt
1 teaspoon (4g) fresh cracked black pepper
1 inch knob of ginger, grated
1 cup (120g) cornstarch
3 quarts (2.8L) vegetable oil
Sauce
¼ cup (85g) gochujang
3 tablespoons (45g) ketchup
2 tablespoons (30g) mirin
2 tablespoons (30g) dark soy sauce
2 tablespoons (30g) honey
1 tablespoon (15g) brown sugar
4 garlic cloves, grated
1 tablespoon (15g) rice vinegar
Toasted sesame seeds for garnish
1 bunch, green onion, thinly sliced
In a medium mixing bowl add chicken, salt, black pepper, and ginger, and toss to combine. Cover and refrigerate overnight.
In a separate medium mixing bowl, combine marinated chicken and cornstarch. Toss by hand to evenly coat chicken, shaking off excess starch before frying.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 320°F (160°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil, allow to cool for 5 minutes.
While the chicken is cooling, in a small saucepan over medium high heat, add gochujang, ketchup, mirin, dark soy sauce, honey, and brown sugar and bring to a light boil. Reduce your sauce for one minute, stirring often. Cut the heat and fold in the grated garlic and rice vinegar.
Over medium heat, increase the temperature of the oil in your Dutch oven to 375°F (190°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-4 minutes or until golden brown and crunchy. Using a spider, transfer chicken to a large mixing bowl, followed by your sauce, and toss to combine. Plate and garnish with toasted sesame seeds and thinly sliced green onion. Serve and enjoy.
Backhendl
Serves 1-2
Active Prep Time 10-15 Minutes
1 chicken breast, butterflied
1 cup (140g) all purpose flour
3 eggs, beaten
Splash of water
1 cup (120g) plain breadcrumbs
½ cup (115g) clarified butter
Flakey salt for garnish
1 lemon wedge, for garnish
Butterfly your chicken breast and transfer it to a plastic wrap-lined work surface. Cover the breast with another layer of plastic wrap, and using the bottom of a small pan or meat mallet, pound the chicken breast into a cutlet that is ½ inch thick.
Create a breading station by adding flour to one medium mixing bowl or sheet pan, whisking eggs and water until homogenous and pouring into a second bowl or sheet pan, and adding breadcrumbs to a third bowl or sheet pan. Dredge the chicken in the flour, ensuring you shake off any excess starch, then the egg wash, then the breadcrumbs ensuring it is fully coated at each stage.
Preheat a 10-inch frying pan over medium heat and add clarified butter. Heat the butter to a temperature between 315-330°F (155-165°C) and gently lay your breaded chicken into the pan. Fry for 3-4 minutes on one side, then flip and cook for an additional 3-4 minutes, or until golden brown and crispy. Make sure you are shaking the pan gently during the entirety of the fry. Using tongs, transfer chicken to a wire rack lined baking tray to drain off excess oil and season with flakey salt to taste. Plate and serve with a lemon wedge.
Southern Fried Chicken
Serves 2-4
Active Prep Time 10-15 Minutes
Marinade
4 bone-in chicken thighs
2 cups (480ml) buttermilk
1/2 teaspoon (2g) MSG
1 tablespoon (15g) kosher salt
1/4 teaspoon (1g) onion powder
1 tablespoon (15g) garlic powder
1 tablespoon (15g) paprika
2 teaspoons (8g) ground white pepper
Dredge
2 cups (280g) all-purpose flour
1 tablespoon (15g) kosher salt
1/4 teaspoon (1g) MSG
2 teaspoons (8g) garlic powder
2 teaspoons (8g) fresh ground black pepper
1 teaspoon (4g) smoked paprika
3 quarts (2.8L) vegetable oil
In a large mixing bowl whisk together buttermilk, MSG, salt, onion powder, garlic powder, paprika, and white pepper until thoroughly combined. Add your chicken and toss by hand making sure the chicken is fully submerged. Cover and refrigerate overnight.
In a separate large mixing bowl whisk together flour, salt, MSG, garlic powder, black pepper, and smoked paprika. Working two at a time, press your marinated chicken into your dredge until completely coated. Shake off the excess starch and place your chicken on a flour dusted sheet tray.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. The internal temperature should read 165°F (75°C). Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
Karaage
Serves 2-4
Active Prep Time 10-15 Minutes
Marinade
1 pound (450g) boneless skinless chicken thighs, cut into 1 inch cubes
2 teaspoons (8g) shiro dashi
1 tablespoon (15g) soy sauce
2 teaspoons (8g) mirin
1 tablespoon (15g) sake
½ inch knob ginger, grated
2 garlic cloves, grated
1 teaspoon (4g) honey
Dredge
3 cups (360g) cornstarch
3 quarts (2.8L) vegetable oil
Togarashi for finishing
In a medium mixing bowl, combine chicken, shiro dashi, soy sauce, mirin, sake, ginger, garlic, and honey. Toss by hand until fully combined. Cover and refrigerate for at least 1 hour or overnight.
In a separate mixing bowl, combine marinated chicken and cornstarch. Toss by hand until the chicken is thoroughly coated.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil and season with salt and togarashi. Serve and enjoy.
