Ultimate Crispy Fried Chicken

Ingredients

• 2.5 lb Chicken breast halves (skinless, boneless) (Cut into 10 equal pieces or use tenders)
• 120 g Kosher salt (For dry brine and spice mix)
• 1.5 g Garlic powder (Half teaspoon)
• 1.5 g Onion powder (Half teaspoon)
• 1.5 g White pepper (Half teaspoon)
• 2 g Celery salt (Half teaspoon)
• 1.5 g Sweet paprika (Half teaspoon)
• 1.5 g Ground mustard (Half teaspoon)
• 1.5 g Cayenne pepper (Half teaspoon (adjust for heat))
• 15 g Monosodium glutamate (MSG) (About 1 tablespoon)
• 75 g All‑purpose flour (for batter)
• 50 g Potato starch
• 100 g Buttermilk (Approximately 100 ml)
• 30 g Liquid egg whites (About 1 large egg white)
• 25 g Vodka (Cold, neutral spirit)
• 120 g Cold seltzer water (Ice‑cold, carbonated)
• 50 g White rice flour (Adds lightness and slows browning)
• 300 g All‑purpose flour (for coating)
• 500 ml Refined lard (High smoke point, neutral flavor)
• 500 ml Refined peanut oil (High smoke point, adds flavor)

Instructions

1. Dry Brine the Chicken

   Pat chicken pieces dry, then sprinkle evenly with 120 g kosher salt. Place on a rack set over a tray and refrigerate uncovered for 6–24 hours.

   Time: PT15M

2. Prepare the Spice Mix

   In a small bowl combine garlic powder, onion powder, white pepper, celery salt, sweet paprika, ground mustard, cayenne pepper, MSG, and a pinch of extra kosher salt. Mix well.

   Time: PT10M

3. Make the Tempura‑Style Batter

   In the tall bowl whisk together 75 g flour, 50 g potato starch, and a pinch of salt. Add 100 g buttermilk, 30 g liquid egg whites, 25 g vodka, and 120 g ice‑cold seltzer. Fold gently until just combined; lumps are fine.

   Time: PT10M

4. Prepare the Dry Coating Blend

   In the wide shallow bowl combine 300 g all‑purpose flour, 50 g white rice flour, and a pinch of salt. Stir to distribute evenly.

   Time: PT5M

5. Dredge the Chicken

   Remove chicken from the fridge, pat lightly. Toss each piece in the spice mix, then dip into the tempura batter, allowing excess to drip off. Finally, roll in the dry coating blend, pressing gently to adhere.

   Time: PT10M

6. First Fry – Low Temperature

   Heat the lard‑peanut‑oil blend in the Dutch oven to 315°F (≈157°C). Carefully lower the coated chicken pieces (do not overcrowd). Fry for 5 minutes until the coating just sets and turns pale gold.

   Time: PT5M

   Temperature: 315°F

7. Rest After First Fry

   Transfer chicken to a wire rack and let rest for 5 minutes. This allows steam to escape and the coating to firm.

   Time: PT5M

8. Second Fry – High Temperature

   Raise oil temperature to 400°F (≈204°C). Fry the chicken again for 3–4 minutes, or until deep golden‑brown and ultra‑crisp. Remove and drain on paper towels.

   Time: PT4M

   Temperature: 400°F

9. Drain and Serve

   Place fried chicken on a fresh layer of paper towels for 2 minutes, then serve immediately while hot and crunchy.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

32 g

Fat

28 g

Fiber

2 g