Japanese-style fried chicken
Anything with Alvin · ♥ 11.9K likes · 367.1K views · 17 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp paprika
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper
- 1 tsp dried mustard
- 1 tsp dried thyme
- 3 tbsp white pepper
- 1 tsp salt
- 1 tbsp sugar
- 1 cube chicken bouillon
- 1 tbsp MSG
Combine the paprika, garlic powder, onion powder, black pepper, dried mustard, dried thyme, white pepper, salt, sugar, chicken bouillon cube and MSG.
The herb and spice blend
- drumsticks
- chicken thighs
Give the drumsticks and boneless skin-on thighs a heavy dose of the seasoning and marinate at least an hour so the juices come out and the spices distribute.
- flour
- 2 tsp MSG
- 2 tsp black pepper
- 2 tsp white pepper
Season the flour dredge with the spice blend plus about two teaspoons extra each of MSG, black pepper and white pepper.
Seasoned flour and the dredge
- oil
Pour the seasoned buttermilk over the chicken, coat it evenly, dip it into the seasoned flour and set it on a tray with a wire rack. Do not let it get tacky; go straight to frying so the crust does not get too thick.
Fry three to four pieces at a time at 350F for about seven to ten minutes until browned through, keeping each cut separate because the thighs and drumsticks cook differently.
Reheat leftovers in a convection oven or an air fryer to re-crisp them.
Reheating fried chicken