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Fried Chicken Set Recipe

Name: Nagomi Japanese Restaurants FRIED CHICKEN SET Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 8 pieces bone-in chicken pieces (thighs, drumsticks, breasts); 4 cups cold water; 3 tbs kosher salt; 1 tbs granulated sugar; 3 pieces garlic cloves (smashed); 1 tsp black peppercorns; 1 piece bay leaf; 3 cups all-purpose flour; 0.5 cups cornstarch; 2 tsp paprika; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp freshly ground black pepper; 0.5 tsp cayenne pepper; 1.5 tbs kosher salt (for flour); 2 cups buttermilk; 1 tbs hot sauce (optional); 2 pieces large eggs; 8 cups neutral oil for frying (peanut, canola, or vegetable); 2 tbs unsalted butter (optional, for finishing); 1 tbs fresh parsley (chopped, optional); 4 pieces lemon wedges (to serve)

Inspired by Nagomi Japanese Restaurant

Time2h

Serves4

Make Fried Chicken Set Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Brine

8 pieces bone-in chicken pieces (thighs, drumsticks, breasts)

4 cups cold water

3 tbs kosher salt

1 tbs granulated sugar

3 pieces garlic cloves (smashed)

1 tsp black peppercorns

1 piece bay leaf

Seasoned Flour (for dredge)

3 cups 00 bread flour

1/2 cups Cornstarch

2 tsp Watkins paprika

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp dried thyme

1 tsp Dried oregano

1 tsp freshly ground black pepper

1/2 tsp Cayenne pepper

1 1/2 tbs kosher salt (for flour)

Wet Dip & Rest

2 cups Buttermilk

1 tbs hot sauce (optional)

2 pieces Large eggs

Frying & Finish

8 cups neutral oil for frying (peanut, canola, or vegetable)

2 tbs unsalted butter (optional, for finishing)

1 tbs fresh parsley (chopped, optional)

4 pieces lemon wedges (to serve)

Method

Chicken & Brine

Rinse the chicken pieces and pat dry. Trim excess skin if desired.

In a large bowl or container, combine 4 cups cold water, 3 tbs kosher salt, 1 tbs granulated sugar, smashed garlic cloves, peppercorns, and bay leaf. Stir until salt dissolves.

Submerge the chicken pieces in the brine, cover, and refrigerate for 1 to 4 hours. (Short brine 1 hour for smaller pieces; up to 4 hours for deeper seasoning.)

After brining, remove chicken and discard brine. Rinse briefly under cold water and pat very dry with paper towels. Dry skin helps crisping.

Seasoned Flour (for dredge)

In a wide, shallow bowl or baking dish, whisk together all-purpose flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, cayenne, and 1.5 tbs kosher salt until evenly distributed.

Set the seasoned flour aside near the prep area for dredging.

Wet Dip & Rest

In a separate bowl, whisk together buttermilk, hot sauce (if using), and eggs until smooth.

Working with one or two pieces at a time, dip each dried chicken piece into the buttermilk mixture, ensuring it is fully coated. Allow excess to drip back into the bowl.

Transfer the wet-coated piece into the seasoned flour and press firmly, coating all sides. Shake off excess flour, then for an extra-crisp double-coat, dip back into the buttermilk briefly and dredge again in the flour.

Place dredged pieces on a wire rack set over a baking sheet and let rest at room temperature for 15–20 minutes. This helps the coating adhere and promotes crisping.

Frying & Finish

Pour oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 4–6 cups depending on vessel). Heat oil over medium-high heat until it reaches 175°C (350°F) on a deep-fry thermometer. If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 40–60 seconds.

Working in batches (do not overcrowd), carefully lower chicken pieces into the hot oil, skin-side down first. Maintain oil temperature between 160–175°C (320–350°F) by adjusting heat as needed.

Fry bone-in thighs and drumsticks for about 12–15 minutes per batch, breasts may take 14–18 minutes depending on size. Turn pieces halfway through cooking for even browning. The internal temperature should reach 75°C (165°F) at the thickest part (avoid touching bone).

When cooked, transfer chicken to a wire rack set over a baking sheet to drain briefly. If desired, immediately brush or toss with melted butter and sprinkle chopped parsley for shine and flavor.

Let chicken rest 5 minutes before serving. Serve with lemon wedges on the side.