Double-fried spicy whole chicken ('lava chicken')
Binging with Babish · ♥ 57.9K likes · 1.5M views · 18 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- whole chicken
- salt
Dry brine the whole chicken generously with salt and refrigerate a couple of hours.
- 900 g all-purpose
- 150 g white rice flour
Dry dredge: mix 900 g all-purpose flour, 150 g white rice flour and a hefty pinch of salt.
- salt
- 150 g potato starch
- 225 g all-purpose flour
- 75 g vodka
- 300 g buttermilk
- 360 g cold seltzer water
- 90 g liquid egg whites
Wet batter: whisk 150 g potato starch, 225 g all-purpose flour, 75 g vodka, 300 g buttermilk, 360 g cold seltzer and 90 g egg whites until like lumpy pancake batter.
Add some of the wet to the dry. Dip the chicken in the wet batter inside and out, then coat well in the dry dredge; double bread.
- fry oil
Deep fry 7 to 8 minutes until blonde; remove and rest while the crust absorbs moisture evaporating off the chicken.
- Gochujang
- Frank's Red Hot
- Hot Ones Los Calientes
- Piri Piri
- Sriracha
- Cholula Original
- Cholula Chipotle
- Queen Majesty Sicilian Scorpion Hot Sauce
- Louisiana Crystal
- cochucaro
Combine the hot sauces, top with gochugaru and pour hot fry oil over to toast them, Nashville hot style.
Hot-sauce lava glaze
Fry again at 400F, 100 degrees higher than the first fry, until golden brown and crisp.