An ultimate fried chicken recipe developed through extensive experimentation and testing, featuring dry brining, double-fry technique, hybrid tempura-style batter, and a specially formulated flour blend. The result is an exceptionally crispy exterior with juicy, tender meat inside.
Lard (refined)For frying, mixed 50/50 with peanut oil~2 cupsest.
Peanut oil (refined)For frying, mixed 50/50 with lard~2 cupsest.
Kosher salt (for dry brining)For dry brining chicken for 45 minutes to 1 hour½ cup
Garlic powderMixed into dry brine salt½ tsp
Onion powderMixed into dry brine salt½ tsp
White pepperMixed into dry brine salt½ tsp
Celery saltMixed into dry brine salt
½ tsp
Sweet paprikaMixed into dry brine salt½ tsp
Ground mustardMixed into dry brine salt½ tsp
Cayenne pepperMixed into dry brine salt, adjustable to 0.5 tsp depending on spice preference¼ tsp
Monosodium glutamate (MSG)Mixed into dry brine salt1 tbsp
All-purpose flour (for tempura batter)75 g
Potato starch (for tempura batter)50 g
Salt (for tempura batter)1 pinch
ButtermilkFor tempura batter100 g
Egg whiteLiquid egg whites for tempura batter30 g
VodkaFor tempura batter25 g
Cold seltzer (unsweetened)For tempura batter120 g
Monosodium glutamate (for batter)To taste in batter~½ tspest.
All-purpose flour (for dry dredge)300 g
Salt (for dry dredge)1 pinch
White rice flourAdded to flour mixture to slow browning rate50 g
Steps
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1
Prepare the dry brine salt mixture by combining kosher salt with garlic powder, onion powder, white pepper, celery salt, sweet paprika, ground mustard, cayenne pepper, and MSG.
2
Apply the dry brine salt mixture evenly to the chicken and refrigerate for 45 minutes to 1 hour to allow the salt to penetrate and be reabsorbed by the meat.
3
Make the tempura batter by combining the flour and starch mixture with the liquid ingredients. Fold together gently rather than whisking to maintain a lumpy consistency, similar to pancake batter.
4
Prepare the dry dredge by mixing all-purpose flour, salt, and white rice flour in a shallow bowl. Add a spoonful of the wet batter to the dry ingredients to create small breading bits.
5
Dip the dry-brined chicken into the tempura batter, then immediately coat thoroughly in the flour mixture, pressing to adhere all the breading bits.
6
Heat a 50/50 blend of refined lard and peanut oil to 300°F. Perform the first fry on the breaded chicken until lightly blonde and mostly cooked through.
7
Remove the par-fried chicken and drain. Can rest at room temperature for 30 minutes or refrigerate overnight.
8
Strain the oil to remove any burnt particles and return it to a clean vessel. Heat the oil to 375–400°F for the second fry.
9
Perform the second fry by placing the cooled chicken into the hot oil, frying until golden brown and extremely crispy.
10
Remove the fried chicken from the oil and drain. The exterior should be exceptionally crispy and crunchy, while the meat inside remains juicy and tender.
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