Fried Chicken with Dipping Sauce

Difficulty:
1/5

Yield: 4-6 servings

Crispy and crunchy on the outside, juicy and tender in the middle – that is what you get when you make perfectly fried chicken – iconic and achievable with this foolproof recipe.


 

Ingredients:

Marinade:
  • 2 cups (500ml) buttermilk
  • 1 tablespoon (15ml) hot sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) fresh oregano leaves
  • 3.5 lbs (1.8kg) whole chicken cut into parts
Frying:
  • 3 cups (750ml) all-purpose flour
  • 2 tablespoons (30ml) garlic powder
  • 2 teaspoons (10ml) paprika
  • 1 teaspoon (5ml) ground black pepper
  • 2 tablespoons onion powder
  • 1 teaspoon (5ml) baking powder
  • Peanut oil for frying approximately 6 cups (1.5 liter)
Dipping sauce:
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) sesame oil
  • 2 tablespoons (30ml) Chili paste or Korean hot sauce or Sirachi
  • 1 tablespoon of soy sauce
  • 1 tablespoon (15ml) minced ginger
  • 1 tablespoon (15ml) minced garlic

 


 

Method:

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 350F (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.