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 and Cooking
- 1
Brine the Chicken
In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs, ensuring 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 the all-purpose flour and cornstarch together. Remove the chicken from the brine and let excess liquid drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
- 3
Fry the Chicken
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the coated chicken pieces in batches, frying until golden brown and crispy, about 8-10 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 4
Drain and Serve
Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Serve hot alongside house kim chee.
