The Crispy Alford Chicken Red J Recipe
Make The Crispy Alford Chicken Red J Recipe in just 4h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk Marinade
Seasoned Flour Coating
Red J Glaze (Signature "Red J")
Chicken & Frying
Finishes & Garnish
Method
Buttermilk Marinade
- 1
Mix marinade
In a large bowl whisk together 2 cups buttermilk, 2 eggs, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until uniform.
- 2
Marinate chicken
Pat the 6 bone-in, skin-on chicken pieces dry with paper towels. Place them into the buttermilk mixture, pressing down so they are fully submerged. Cover and refrigerate for at least 4 hours, ideally overnight, to tenderize and flavor the meat.
Seasoned Flour Coating
- 3
Combine dry ingredients
In a large shallow dish or rimmed baking sheet combine 2.5 cups all-purpose flour and 1/2 cup cornstarch. Add 2 tsp smoked paprika, 1 tsp sweet paprika, 1.5 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp dried oregano, 1/2 tsp dried thyme, 2 tsp fine sea salt, and 1 tsp freshly ground black pepper. Whisk thoroughly to distribute spices and break up any lumps.
- 4
Dredge technique
Set up a station: the marinated chicken bowl, the seasoned flour, and a clean rack or tray for rested dredged pieces. Remove one piece of chicken from the marinade, allowing excess to drip off (do not shake vigorously). Press the chicken firmly into the seasoned flour so the coating adheres well, then flip and press the other side. Place onto a wire rack set over a sheet pan and let rest for 10–15 minutes to set the crust. Repeat with remaining pieces.
Frying
- 5
Heat oil
Pour about 1 liter of vegetable oil into a deep heavy pot or Dutch oven to a depth of 2–3 inches, leaving at least 4 inches headspace. Heat over medium-high to reach 350°F (175°C). If you do not have a thermometer, test by dropping a small pinch of flour—if it sizzles and browns gently, oil is ready.
- 6
Fry chicken
Working in batches (do not overcrowd), gently lower chicken pieces into the hot oil skin-side down. Fry until the coating is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). This typically takes 12–15 minutes per batch for medium-sized pieces; larger pieces may take 16–18 minutes. Turn pieces once about halfway through for even browning.
- 7
Red J Glaze (Signature "Red J")
- 8
Make glaze
In a small saucepan over low heat melt 2 tablespoons unsalted butter. Stir in 3 tablespoons honey and 2 tablespoons tomato paste until smooth. Add 1.5 tablespoons sriracha, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar, 1/2 teaspoon smoked paprika, 1 teaspoon fresh lemon juice, and 1/4 teaspoon salt. Whisk and warm gently until glaze is homogenous and slightly thickened, about 2–3 minutes. Taste and adjust: add a touch more honey for sweetness or more sriracha for heat. Keep warm on the lowest heat.
- 9
Glaze the chicken
Place fried chicken pieces in a large clean bowl while still hot (work in batches if needed). Spoon 1 to 2 tablespoons of the Red J glaze over each piece and gently toss or brush to coat evenly. For a crisp-glazed finish, return glazed pieces to the rack and place under a broiler for 30–45 seconds at a distance (optional)—watch carefully to avoid burning. Alternatively, simply let glaze set for 1–2 minutes on the rack.
Finishes & Serve
- 10
Garnish and serve
Sprinkle the glazed chicken with 2 tablespoons finely chopped fresh parsley and serve with thin lemon wedges. Offer extra Red J glaze on the side for dipping if desired.
- 11
Storage
Store leftover glazed chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to help refresh the crust; reapply a small amount of warmed Red J glaze after reheating if desired.