Fallows Fried Chicken

Serves: —

american chicken main
Quantity
x

Ingredients

Chicken

  • 6 chicken thighs

Marinade

  • 240 g sriracha
  • 120 g water
  • 14 g fine salt

Dry Dredge

  • 400 g plain flour
  • 200 g potato starch
  • 17 g baking powder
  • 12 g fine sea salt
  • 20 g MSG
  • 20 g white pepper
  • 5 g black pepper
  • 5 g garlic powder
  • 5 g cayenne pepper

Wet Dredge

  • 200 g sparkling water
  • 200 g buttermilk
  • 50 g cornflour

Frying

  • neutral oil, enough to half-fill a pan

Instructions

Chicken

  1. Unroll each thigh and slice it in half lengthways if it is very large.
  2. Score the surface of the chicken all over on both sides.

Marinade

  1. Combine the sriracha, water, and salt.
  2. Submerge the chicken in the marinade, cover, and refrigerate overnight.

Dry Dredge

  1. Mix all the dry dredge ingredients together.

Wet Dredge

  1. Whisk the buttermilk, cornflour, and sparkling water into a slurry.

Frying

  1. Lift the chicken out of the marinade onto a tray.
  2. Pour a little of the excess marinade over the chicken and mix so the pieces are generously coated.
  3. Add a handful of the dry dredge and mix through.
  4. Drop the chicken into the dry dredge and turn each piece 60 times by hand.
  5. Dip each piece into the wet dredge, return it to the dry dredge, and turn another 60 times.
  6. Bring a pan half-filled with neutral oil to 185°C over medium heat.
  7. Before frying, hold each piece above the dry dredge and lightly shake off the excess.
  8. Lower the chicken into the oil and fry for about 4.5 minutes, until golden brown and the internal temperature reaches at least 70°C.
  9. Lift onto a wire rack set over a tray and drain for a couple of minutes.

Notes

The source video also includes a sriracha hot honey and a blue cheese ranch; both are omitted here.