Fried chicken order: double stacker thigh sandwich, hot honey wings, snack wrap, chicken breast fillet burger and fries, with buttermilk ranch
Anything with Alvin · ♥ 153.8K likes · 4.2M views · 11 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Cut a couple of large chicken breasts into one inch cubes for the number 45 patty.
- ¼ cup paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp ground mustard
- 1 tbsp dried thyme
- 1 tbsp black pepper
- salt
Mix the seasoning: a quarter cup of paprika, two tablespoons each of garlic powder and onion powder, a tablespoon each of ground mustard, dried thyme and black pepper, and a heavy handful of salt.
- 3 whole chicken breasts
- 6 whole chicken thighs
- 30 whole chicken wings and drumettes
Sprinkle the seasoning mix over the tenders, the breast cubes, the boneless skin-on thighs and the wings and drums.
- 8 whole egg whites
- 4 cups buttermilk
Whisk the egg whites and buttermilk into a wet dredge and season it with some of the mix. Combine the flour, cornstarch and a healthy handful of the mix for the dry dredge.
- 6 cups flour
- ¼ cup cornstarch
Double dredge the tenders -- buttermilk, seasoned flour, buttermilk, flour -- and single dredge the thighs, then rest them on a wire rack over a sheet tray.
Fry the tenders in 350 degree oil for 3 to 4 minutes until crispy and golden, and fry the thighs until crisp, draining both on a rack.
Toss the seasoned wings and drums in extra flour and cornstarch with no wet dredge, for a thinner crust the sauce sticks to, and fry at 350 for about seven minutes.
- honey
- 1 tbsp chili crisp
- 2–3 tbsp butter
- salt
Reduce the honey with a healthy tablespoon of chili crisp, then glaze the fried wings and toss with two to three tablespoons of butter and salt.
- 2 tbsp chopped chives
- 2 tbsp chopped dill
- 2 cloves garlic
- ½ cup mayo
- ½ cup sour cream
- 2 whole egg yolks
For the ranch, combine the chopped chives and dill, the microplaned garlic, the mayo, the sour cream, salt and pepper and a couple of the raw egg yolks.
Homemade ranch dip
- russet potatoes
- cornstarch
Peel the potatoes, cut into thin batons, rinse in cold water to remove the excess starch, dry on towels, coat thinly in cornstarch and fry at 350 until crispy, salting them as they come out.
- 2 whole eggs
- breadcrumbs
Food process the chicken breast cubes with two eggs, salt and a little breadcrumbs, shape into palm-sized patties, chill, then dredge and fry at 350 until golden and cooked through.
- 2 whole buns
- lettuce
Number nine: bun, lettuce, two chicken thighs, ranch, pickles, top bun.
Assembling the order
- large flour tortilla
- cheese
Number seven: a large flour tortilla with lettuce, cheese, ranch and two chicken tenders, rolled into a wrap.
Number 45: bun, lettuce, the chicken breast patty, ranch, pickles, top bun -- one with cheese and one without.