Essential Preparation Tips for All Recipes

Brining Guidelines

• Basic brine ratio: 1 cup kosher salt per gallon of water
• Brining time: Minimum 4 hours, optimal 12-24 hours
• Always refrigerate while brining
• Pat chicken completely dry before coating

Temperature Control

• Oil temperature: 325°F-350°F (163°C-177°C)
• Use a deep-fry thermometer for accuracy
• Maintain temperature between batches
• Let chicken rest 5-10 minutes before serving

Double-Breading Technique

1. Set up three stations: seasoned flour, egg wash, final coating
2. Dredge in flour, shake excess
3. Dip in egg wash
4. Coat in final mixture
5. Rest 10 minutes before frying

Ingredient/Technique	Pros	Cons
Buttermilk	• Tenderizes chicken • Enhances flavor • Helps breading adhere	• Limited availability • Short shelf life
Cornstarch	• Creates extra crispy texture • Produces light and fluffy breading	• Can become soggy if not eaten immediately
Tallow (Beef Fat)	• Superior crispiness and flavor • Potentially healthier than some oils • Can be reused multiple times	• Limited availability • Distinct flavor may not appeal to everyone
Brining	• Results in juicy, flavorful chicken • Enhances seasoning absorption	• Requires advance planning • Risk of over-salting
Double Breading	• Creates extra crispy coating • Improves texture	• More time-consuming
Peanut Oil	• Neutral flavor profile • High smoke point	• Allergen concerns • Requires careful temperature monitoring

1. Middle Eastern-Inspired Sumac Fried Chicken

Ingredients

• 8 chicken pieces (mix of thighs and drumsticks)
• 2 cups buttermilk
• 3 tablespoons sumac
• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• Neutral oil for frying (peanut or canola)

Brine

• Buttermilk
• 2 tablespoons sumac
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 4 garlic cloves, crushed

Coating

• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 tablespoon sumac
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Mix brine ingredients, submerge chicken for 12-24 hours
2. Remove from brine, pat completely dry
3. Mix coating ingredients in a large bowl
4. Follow double-breading technique
5. Fry at 335°F for 12-15 minutes until golden brown
6. Rest on wire rack, sprinkle with additional sumac

2. Black Garlic and Smoked Paprika Fried Chicken

Ingredients

• 8 chicken pieces
• 4 heads black garlic, mashed
• 2 tablespoons smoked paprika
• 2 cups all-purpose flour
• 1 cup cornstarch
• 3 eggs for wash
• Neutral oil for frying

Marinade

• 4 heads black garlic, mashed into paste
• 1 cup buttermilk
• 1 tablespoon smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

Coating

• 2 cups flour
• 1 cup cornstarch
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 tablespoon kosher salt

Instructions

1. Blend black garlic with marinade ingredients
2. Marinate chicken 8-24 hours
3. Pat dry, let rest 30 minutes
4. Double-bread using standard technique
5. Fry at 340°F for 12-14 minutes
6. Rest, serve with black garlic aioli

3. Sichuan Peppercorn Numbing Fried Chicken

Ingredients

• 8 chicken pieces
• 2 tablespoons Sichuan peppercorns
• 2 cups all-purpose flour
• 1 cup potato starch
• 3 eggs for wash
• Neutral oil for frying

Marinade

• 1 cup Shaoxing wine
• 1 tablespoon ground Sichuan peppercorns
• 2 tablespoons soy sauce
• 1 tablespoon ginger paste
• 2 teaspoons white pepper

Coating

• 2 cups flour
• 1 cup potato starch
• 1 tablespoon ground Sichuan peppercorns
• 1 teaspoon five-spice powder
• 1 tablespoon kosher salt

Instructions

1. Toast and grind Sichuan peppercorns
2. Mix marinade, submerge chicken for 8 hours
3. Pat dry, rest 30 minutes
4. Double-bread with spiced coating
5. Fry at 350°F for 12-15 minutes
6. Dust with additional ground peppercorns

4. Double-Spiced Honey Glazed Fried Chicken

Ingredients

• 8 chicken pieces
• 2 cups flour
• 1 cup cornstarch
• Grains of paradise
• Star anise
• Honey for glazing
• Neutral oil for frying

Marinade

• 2 cups buttermilk
• 1 tablespoon ground grains of paradise
• 2 star anise pods, ground
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

Coating

• 2 cups flour
• 1 cup cornstarch
• 1 tablespoon ground grains of paradise
• 1 teaspoon ground star anise
• 2 teaspoons garlic powder
• Salt and pepper to taste

Honey Glaze

• 1/2 cup honey
• 2 tablespoons butter
• 1 teaspoon ground grains of paradise
• Pinch of salt

Instructions

1. Grind spices fresh for marinade
2. Marinate chicken 12-24 hours
3. Pat dry, rest 30 minutes
4. Double-bread with spiced coating
5. Fry at 335°F for 12-15 minutes
6. Brush with warm honey glaze

5. Umami-Rich Nori and Dried Shrimp Fried Chicken

Ingredients

• 8 chicken pieces
• 2 sheets nori, pulverized
• 2 tablespoons dried shrimp powder
• 2 cups flour
• 1 cup potato starch
• Neutral oil for frying

Marinade

• 2 cups dashi
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 sheet nori, crumbled
• 1 tablespoon dried shrimp powder

Coating

• 2 cups flour
• 1 cup potato starch
• 1 sheet nori, finely ground
• 1 tablespoon dried shrimp powder
• 1 teaspoon white pepper
• 1 tablespoon kosher salt

Instructions

1. Grind nori and dried shrimp into powder
2. Marinate chicken 8-12 hours
3. Pat dry, rest 30 minutes
4. Double-bread with umami coating
5. Fry at 340°F for 12-14 minutes
6. Sprinkle with additional nori powder

Essential Tips for Perfect Results

Oil Temperature Management

• Use a heavy-bottomed pot or Dutch oven
• Never fill more than halfway with oil
• Allow oil to recover temperature between batches
• Use a spider or slotted spoon for removal

Testing Doneness

• Internal temperature should reach 165°F
• Juices should run clear
• Coating should be golden brown
• Let rest 5-10 minutes before serving

Coating Tips

• Keep one hand dry and one wet during breading
• Shake off excess flour between steps
• Press coating gently onto chicken
• Let coated chicken rest before frying

Storage and Reheating

• Best served fresh
• Can be held in 200°F oven for up to 30 minutes
• Reheat in 375°F oven until crispy
• Store leftovers in airtight container

Ingredient/Technique	Pros	Cons
Buttermilk	• Tenderizes chicken • Enhances flavor • Helps breading adhere	• Limited availability • Short shelf life
Cornstarch	• Creates extra crispy texture • Produces light and fluffy breading	• Can become soggy if not eaten immediately
Tallow (Beef Fat)	• Superior crispiness and flavor • Potentially healthier than some oils • Can be reused multiple times	• Limited availability • Distinct flavor may not appeal to everyone
Brining	• Results in juicy, flavorful chicken • Enhances seasoning absorption	• Requires advance planning • Risk of over-salting
Double Breading	• Creates extra crispy coating • Improves texture	• More time-consuming
Peanut Oil	• Neutral flavor profile • High smoke point	• Allergen concerns • Requires careful temperature monitoring