Tasty Cook-Off: Fried Chicken

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BUTTERMILK FRIED CHICKEN THIGHS
Servings: 8-12

INGREDIENTS
8-12 boneless skinless chicken thighs
Oil for frying

Buttermilk Marinade
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

Seasoned Flour
2 cups all-purpose flour
1 tablespoon salt
1½ teaspoons black pepper
1 teaspoon cayenne pepper
1 tablespoon garlic powder

Dill Dip
1½ cups plain Greek yogurt
3 tablespoons chopped dill
1 tablespoon garlic powder
2 tablespoons lemon juice

Honey Lemon Dip
1 lemon, juiced
2 tablespoons honey
1 teaspoon red chili flakes

PREPARATION
In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
In a small bowl, combine all the ingredients for dill dip. Cover and let sit for at least an hour in the refrigerator.
In a small bowl, combine all the ingredients for honey lemon dip.
In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.
Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C), and it’s golden brown and crispy. Drain on a paper towel.
Serve with dips.

SZECHUAN PEPPER FRIED CHICKEN LEGS
Servings: 6-8

INGREDIENTS
8 drumsticks
Oil for frying
Salt, to taste
Pepper, to taste

Batter
1 cup cornstarch
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
1 cup water

Spice Mix
1½ tablespoon Szechuan pepper powder
1 tablespoon red pepper flakes
1 tablespoon cumin
3 tablespoon sugar
1 teaspoon salt

Aromatics
6 cloves garlic chopped
2 tablespoons ginger chopped
1 cup dried chillies
3 tablespoons vegetable oil

PREPARATION
Pat dry drumsticks and season with salt and pepper. Air-dry in refrigerator for at least 2 hours and up to overnight.
Prepare all aromatics for stir frying, and combine spice mix ingredients in a small bowl. Stir together until evenly mixed.
Heat ¾ inch of vegetable oil to 300°F/150˚C in cast-iron skillet or large pot.
Whisk together ingredients for batter until smooth. Dip individual drumsticks in the batter to coat, allowing excess batter to drip before placing in frying oil.
Fry drumsticks 8-10 minutes, turning halfway through. Remove and rest chicken on paper towels to drain for at least 10 minutes.
Turn oil temperature up to 375°F/190˚C. Re-fry drumsticks for 3-4 minutes or until golden brown, turning frequently. Remove to paper towels to drain.
In a wok or large sauté pan, heat 3 tablespoons of vegetable oil over high heat. Once it smokes, carefully add aromatics and stir fry for 90 seconds. Add chicken and sprinkle half of the spice mix evenly over the top. Toss chicken and aromatics to coat evenly, then add the other half of the spice mix and repeat. Remove from heat.
Arrange chicken on plate and top with stir fried aromatics.
Enjoy!

TEBASAKI FRIED CHICKEN WINGS
Servings: 2

INGREDIENTS
8 chicken wings
Salt, to taste
Pepper, to taste
Potato starch, to dredge
Frying oil, as needed

Sweet Soy Glaze
½ cup (100 milliliters) soy sauce
¼ cup (50 milliliters) mirin
¼ cup (50 grams) sugar
¼ cup (50 milliliters) sake
1 clove garlic, grated

Garnish
Toasted white sesame

PREPARATION
Preheat oil to about 160˚C/320˚F.
Season both sides of the chicken wings with salt and pepper. Coat with potato starch.
Fry the wings at 160˚C/320˚F for approximately 7 minutes. Remove cooked wings from oil.
Raise oil temperature to about 180˚C/350˚F. Return the wings to the oil and fry until golden brown, about 3 minutes. Drain them on paper towels. Set aside.
Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings.
Sprinkle toasted white sesame.
Enjoy!

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94 thoughts on “Tasty Cook-Off: Fried Chicken

    1. +Night Angel you dont think that maybe koreans were maybe influenced by other asian countries, since u know…they are in asia…

  1. It needs that Szechuan dipping sauce!! That delicious Mulan dipping sauce!!

  2. As a black person born and raised in Kentucky:
    1. We never fry boneless thighs, that meat is reserved for stews and pulled chicken.
    2. I’d recommend that buttermilk sit overnight for the best flavor.
    3. In my honest opinion, having had many fried chickens, KOREAN FRIED CHICKEN IS THE ONLY WAY, if you haven’t had it you don’t know what you are missing. It’s crispy and crunchy, you can reheat it and it still has the crispness, and the different sauces take the cake, and it can be served with anything.

    1. yes! ive had so much korean fried chicken when i lived there and i always had to order it at least twice every week ^^

    2. First Last Lol yes it actually does. Black people (African Americans) are known for Soul Food, the cuisine which includes Fried Chicken in America. In America the state of Kentucky is most commonly known for its Fried Chicken, of course due to the fast food chain KFC.

    1. +Juan Ulysses You obviously do. If you didn’t, you’d either block me or stop responding.

  3. what the ingredient that substitute sake and mirin for tebasaki chicken sauce?

    1. +dbzkhalid01 there has been research ever since 20 years ago but everybody still doesn’t know about it. Please be smart muslim.

    2. ayyi ramadhini there’s no point arguing anymore. Let’s just forget it. We both don’t touch alcohol. That’s all that matters

    3. +dbzkhalid01 dont think the other way. I am giving you the info about alcohol.

    4. .__. back to the main question. the tebasaki sauce is basically like a teriyaki sauce. most generic american teriyaki is a mix of brown sugar and soy, reducing the sauce depending on how thick you want it to be.

  4. my eyes and stomachs say that all those fried chicken are winners 🍗

    1. Chicken is my lord and savior, although it is happen to be the *only* meat to get stuck in my teeth every time I eat it. >:(

  5. Can someone tell me whats in butter milk so i can make it myself.
    I don’t have it in my country 🙁

    1. Yamaska to make buttermilk u only need milk and lemon thats it….just add a little probably a little less than a teaspoon lemon juice in a cup of milk and let it sit for a while and u have your buttermilk…

    2. Have you tried using google translate to see what it’s called in your language?

    3. Disar bruh if you use Google Translate it’s gonna think:
      Butter as the actual butter itself and milk as in you know milk

    4. Yamaska 1 tbsp lemon juice/vinegar in a cup+regular milk for substitution

    1. I think this channel was “BuzzFeed Food”, but I guess they changed it to “Tasty”.

    2. Michele Tan Agree 100%. I love that they showed more than just your average fried chicken. So many different versions my mouth is watering! Imagine the other foods that have more than one way of doing it. Awww I’m so hungry now.

    3. No BuzzFeed Food is actually a different channel, but they’re somewhat similar.

    4. Hello World All food preparations have more than one way of doing it. It’s called technique rather than a recipe. Good luck

    1. lol I think part of you will always want meat. It’s your ancient ancestors speaking to you.

    1. Leng Thao That’d be awkward.

      “Hello,Robin _fucking_ Broadfoot.”

    1. @itbrian its that bald guy who fucked every girl, hes a living meme thats how i saw him LMAO

    1. Mercy LOL Oh Ok …. I had no clue. I thought they were being creative and totally made that up lol. But, no no no….. no hate from me lol I was just unaware : )

    2. AceBoone05 in my opinion, his chcken was literally chicken tenders. Fried and boneless like all tenders.

    3. Still it was fried chicken. Unless you specify “Fried Bone-in Chicken” it’s fried chicken with or without the bones.

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