Gusto TV Fried Chicken with Dipping Sauce Recipe - Buttermilk Brined Korean Chili Glaze

Fried Chicken with Dipping Sauce Recipe

This Fried Chicken with Dipping Sauce Recipe transforms 3.5-pound whole chicken into shatteringly crisp golden pieces through overnight buttermilk-Dijon-oregano brine then double-dipped in garlic-paprika flour fried 350°F peanut oil — served with sticky honey-Korean chili-sesame-soy-ginger glaze. From A IS FOR APPLE “Chicken and Chocolate,” hosted by Robert Jewell, this Nashville-hot style perfection balances buttermilk tenderness against spicy umami dip serving 4-6 generously.

The Inspiration

Fried Chicken with Dipping Sauce channels Southern-Korean fusion through brine chemistry — buttermilk lactic acid tenderizes while Dijon emulsifiers and oregano volatiles penetrate overnight creating flavor base amplified by flour’s 11 herb-spice coating where baking powder steam pockets yield extra crunch. Robert Jewell masterfully executes A IS FOR APPLE‘s chicken focus through 2-3 piece batch frying (temperature stability), spider drainage (grease control), and thickest-part juice test (doneness precision). Korean chili paste’s controlled fermentation provides complex heat beyond sriracha while sesame-soy-ginger completes umami trinity.

From Kentucky church suppers to Seoul chimaek bars, fried chicken endures through coating science — here, peanut oil’s 450°F smoke point ensures clean flavor transfer while garlic-onion powder ratio prevents raw flour taste. Jewell emphasizes excess shake-off (crisp guarantee), frequent turning (even crust), and oven warming (texture preservation). Episode’s chicken-chocolate theme finds spicy counterpoint; 3.5-pound bird yields 10-12 pieces serving 4-6 family-style. Recipe scales perfectly — double brine for party trays, tenders substitute for kids.

Ingredients

Marinade

2 cups (500 ml) buttermilk
1 tablespoon (15 ml) hot sauce
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) fresh oregano leaves
3.5 lbs (1.8 kg) whole chicken, cut into parts

Frying

3 cups (750 ml) all-purpose flour
2 tablespoons (30 ml) garlic powder
2 teaspoons (10 ml) paprika
1 teaspoon (5 ml) ground black pepper
2 tablespoons onion powder
1 teaspoon (5 ml) baking powder
6 cups (1.5 L) peanut oil (for frying)

Dipping sauce

1 tablespoon (15ml) honey
2 tablespoons (30ml) Chili paste, Korean hot sauce, or Sriracha
1 tablespoon (15ml) sesame oil
1 tablespoon of soy sauce
1 tablespoon (15ml) minced ginger
1 tablespoon (15ml) minced garlic

Methods

For the marinade mix together buttermilk, hot sauce, Dijon and fresh oregano in a bowl large enough to hold all the chicken.
Wash and pat dry chicken. Place the chicken in a bowl and allow to marinade overnight in the refrigerator.
Remove from refrigerator
In a medium bowl mix together the flour, garlic powder, paprika, black pepper and baking powder. Set aside.
Preheat oil to 350°F (176°C).
Pick up each piece, shake off excess liquid and toss in the flour mixture.
Coat each piece evenly and place on tray.
Place 2-3 pieces into the hot oil and cook for 10-15 minutes until crispy and golden brown. Turning often. Juices should run clear when poked in the thickest part of the chicken.
Remove with a spider and place on a paper towel-lined tray.
Repeat with remaining chicken.
Keep chicken warm in oven.
To make the sauce combine honey, chili paste, sesame oil, soy sauce, ginger and garlic, in a small bowl.
Serve with hot fried chicken.

Serving Suggestions

Platter Fried Chicken with Dipping Sauce pyramid-style with glaze waterfalls cascading down pieces surrounded pickle pickle spears and celery, or serve chimaek-style with Korean radish cubes providing crunch relief — episode’s chicken-chocolate theme begs mole-chocolate glaze variation alongside while buttermilk ranch provides cooling option. Game day buckets feature wet paper bags absorbing excess; Southern suppers demand collards + cornbread. Pair Korean lager cutting spice or cream ale embracing buttermilk; deconstruct into sliders with slaw + glaze aioli. Picnic perfection travels foil-insulated; reheating air fryer revives crunch perfectly preserving glory.

Final Thoughts

Fried Chicken with Dipping Sauce Recipe from A IS FOR APPLE “Chicken and Chocolate,” hosted by Robert Jewell, transforms 3.5-pound whole chicken through overnight buttermilk-Dijon-oregano brine then double-dipped garlic-paprika flour fried 350°F peanut oil yielding shatteringly crisp golden pieces served honey-Korean chili-sesame-soy-ginger glaze — 2-3 piece batch frying and thickest-part juice test guarantee restaurant crunch serving 4-6 family-style with pickle contrast essential. Spice coating science and brine tenderizing create Nashville-Korean fusion perfection scaling effortlessly from game day to Southern suppers with lager providing perfect beer pairing balance.

Find more recipes from A is for Apple here!