Crispy Korean Chicken Recipe
Buttermilk Brined 50th State Chicken, House Kim Chee
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Ingredients
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Crispy Korean Chicken
Method
Preparation
- 1
Brine the Chicken
In a large bowl, combine the buttermilk, salt, and pepper. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix together the cornstarch, all-purpose flour, gochugaru, garlic powder, onion powder, salt, and pepper. This will be your coating mixture.
- 3
Coat the Chicken
Remove the chicken from the buttermilk brine and allow excess liquid to drip off. Dredge each piece in the coating mixture until fully covered. Shake off any excess flour.
- 4
Fry the Chicken
In a deep skillet or fryer, heat vegetable oil over medium-high heat. Once hot, carefully add the coated chicken pieces in batches, frying until golden brown and crispy, about 8-10 minutes per side or until internal temperature reaches 165°F (75°C).
- 5
Drain and Serve
Remove the fried chicken and place on a wire rack or paper towels to drain excess oil. Serve hot with house kimchee on the side.
