JFC Fried Chicken

JFC Fried Chicken

This ultra-crispy JFC-style fried chicken gets its signature crunch and savory depth from a boldly seasoned flour dredge packed with herbs, warm spices, and MSG for an amplified umami kick. A buttermilk brine ensures the meat stays juicy, while a two-stage fry creates an exceptionally crisp, golden exterior without greasiness. Fragrant, well-spiced, and irresistibly crunchy, this fried chicken stands out for its complex flavor profile and shatteringly crisp crust—delicious on its own or dipped in teriyaki sauce.

Ingredients:

• 1 (3 to 4 lbs or 1.3 to 1.8 kg) chicken, broken down to drumsticks, thighs, breasts cut in half, and wings
• 1 cup (237 ml) buttermilk
• 1 large egg
• 1 ½ (355 ml) cups all-purpose flour
• ¼ cup (59 ml) cornstarch
• 1 tbsp (15 ml) plus 2 tsp (10 ml) salt, divided
• 1 ½ tsp (7.4 ml) ground black pepper
• ½ tbsp (7.4 ml) ground white pepper
• 2 tsp (10 ml) paprika
• 2 tsp (10 ml) ground sage
• 2 tsp (10 ml) ground coriander
• 2 tsp (10 ml) ground ginger
• 2 tsp (10 ml) onion powder
• 1 tsp (5 ml) ground thyme
• 1 tsp (5 ml) ground marjoram
• 1 tsp (5 ml) dried oregano
• 1 tsp (5 ml) ground allspice
• 2 tbsp (30 ml) MSG
• Canola or soybean oil for deep frying
• Teriyaki sauce for dipping, optional

Method:

In a large bowl, whisk together the buttermilk, egg, and 1 tbsp (15 ml) salt. Add the chicken pieces and stir to coat. Place in the fridge for at least 1 hour or up to 24 hours. Remove from the fridge 30 minutes before frying.

In another large bowl, whisk together 2 tsp (10 ml) salt, black pepper, white pepper, paprika, sage, coriander, ginger, onion powder, thyme, marjoram, oregano, allspice, MSG, and cornstarch. Add the flour and whisk the whole mixture again.

Lift the chicken out of the buttermilk brine, let some of the liquid drip off, and transfer to the flour and spices bowl. Toss to evenly and thoroughly coat the chicken.

Preheat the oven to 200 F (93 C).

Add enough oil for deep frying to a large, heavy bottomed pot or Dutch oven and heat to 320 F (177 C). Working in batches so as not to overcrowd the pot, fry the chicken for 8 minutes. Transfer the fried chicken to a wire rack set in a baking sheet and let cool for 5 minutes. Then, fry the chicken again until it has turned golden brown and reaches 165 F (74 C) on a meat thermometer, about 8 minutes more. Transfer to the wire rack, season lightly with salt, and place in the oven to keep warm while you fry another batch.

Serve warm with teriyaki sauce for dipping, if desired.