Half Fried Chicken Recipe
Six pieces of fried chicken, herbs, pickles, honey nuoc cham. Contains gluten, fin fish, dairy, and allium.
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Ingredients
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Chicken
Honey Nuoc Cham
Garnish
Method
Preparation of Chicken
Marinate Chicken
In a large bowl, combine buttermilk, salt, black pepper, paprika, and garlic powder. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.
Prepare Coating
In another bowl, mix flour and cornstarch. Set aside.
Frying Chicken
Coat Chicken
Remove chicken from buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour-cornstarch mixture, coating evenly.
Fry Chicken
Carefully place coated chicken pieces in hot oil, cooking in batches if necessary. Fry for about 10-12 minutes, or until golden brown and internal temperature reaches 165°F (75°C).
Drain Chicken
Remove chicken from oil and drain on paper towels.
Preparing Honey Nuoc Cham
Mix Ingredients
In a bowl, combine honey, fish sauce, lime juice, and water. Stir until honey is well incorporated. Add chili pepper to taste.
Serving
Plate and Serve
Serve fried chicken hot, garnished with fresh herbs and pickles, alongside the honey nuoc cham for dipping.