There are literally hundreds of Korean fried chickens out there, but this is the best I’ve found. Transfer the coated chicken piece by piece into a fine-meshed sieve and shake to remove excess flour. Transfer to a grid on a lined baking sheet. Once all the chicken pieces are covered, place the skin down in the pan.
Remove a piece of chicken from the bag, let the excess buttermilk drip, place the chicken in the flour mixture and throw it coated. Continue adding chicken pieces to the flour mixture one by one until they are all in the bowl. Discard the chicken until each piece is well covered and press your hands to let the flour adhere in a thick layer. Slice the chicken pieces in a mixture of 2 cups of buttermilk, 1 cup of flour, 1 teaspoon of paprika and a little black pepper, then fry them.
When you are ready to serve, warm the oil to 400°F. Add the chicken pieces and cook them, turning them over once halfway through, until completely crispy, about 5 minutes. Transfer to a rack on a lined baking sheet to drain and serve immediately.
I also added a generous amount of garlic powder, salt and pepper and a little onion powder to the flour. They cooked very fast and were very good! Four stars instead of 5 because I added some things.
Coverage; cook over medium heat for 10 minutes or until dark golden brown. Heat the oil in a large cast iron pan or Dutch oven with the butter over medium heat. When the oil is hot and a drop of water in the pan whistles, add the chicken and make sure not to clutter the pan.
One way to avoid serving a dish that is too greasy is to put it on a plate of paper towels after frying. By dabbing your crispy fried chicken with a paper towel, it reduces fat without sacrificing its crunchy texture. Once you’ve filtered out the excess, place your chicken on a rack to cool down before doing so. Add the garlic powder, seasoned salt, black pepper and onion powder to cover the chicken in the herbs. Carefully add the piece of chicken to the fryer and move on to the next piece.
I’ve found that if you add hot sauce (Texus Pete or Slap Yo’Mamma) to buttermilk, the meat gets a great flavor base. I also add salt/pepper/dried sage/dried rosemary/dried parsley to the flour. I don’t normally store peppers, but I can’t say it wouldn’t be good in the mix.
It was the technique of this recipe that intrigued me. Often I have fried chicken, especially larger pieces like thighs, large thighs and breasts, and then cut them to see that they were still red in the middle. This method ensures not only a perfectly crispy crust, but also good internal cooking. My mother always taught me how to flavor chicken before cooking it, so the night before I sprinkled every piece with salt, pepper, garlic powder, and onion powder. The chicken stayed in the refrigerator overnight. Thank you so much for sharing this recipe.