Rauch Hähnchen Recipe

Prep and brine

Pat the chicken pieces dry with paper towels. In a large bowl combine 1.5 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. Rub the seasoning over the chicken pieces thoroughly. Place chicken in a container and pour the buttermilk (500 ml) mixed with 1 tsp hot sauce over the chicken so pieces are submerged. Cover and refrigerate for 6–12 hours (overnight).

Smoke (optional but recommended)

Remove chicken from buttermilk and let excess drip off (do not rinse). Preheat a smoker or charcoal grill set up for indirect cooking to 110–120°C (225–250°F). Use mild wood (apple or alder) for 20–30 minutes to impart smoke without cooking through — internal temp will remain under final target. Remove and rest 10 minutes. If you do not have a smoker, you may proceed directly to dredging and frying; add 1 tsp smoked paprika extra to the flour mix to mimic smoke.

Make the dredge

In a large shallow bowl or tray whisk together 350 g all-purpose flour, 50 g cornstarch, 1 tsp baking powder, 1 tsp onion powder, 0.5 tsp dried thyme, 1 tsp black pepper and a pinch (1/4 tsp) of salt. Reserve.

Dredge the chicken

Working in batches, remove smoked/brined chicken from buttermilk (shake off excess but do not wipe). Press each piece into the flour mixture to fully coat, then shake off excess. For extra-crispy double-coat: dip coated piece back briefly into remaining buttermilk and re-coat in flour. Place coated pieces on a wire rack and rest 10–15 minutes to help the coating adhere.

Fry

Pour vegetable oil into a deep Dutch oven or heavy pot to a depth of about 6–8 cm. Heat oil to 175°C (345°F). Use a thermometer; maintain 165–180°C while frying. Fry chicken in batches, skin-side down first, avoiding overcrowding. Cook for 10–14 minutes for thighs/drumsticks, turning as needed so the crust is evenly browned and a digital thermometer reads 74°C (165°F) at the thickest part (avoid bone contact). For larger pieces, total time may be 14–18 minutes. Remove to a wire rack set over a sheet tray and let rest 5 minutes. Keep warm in a low oven (100°C/210°F) if needed while finishing batches.

Finish and season

While still hot, sprinkle a light pinch of flaky salt over the chicken if desired. Transfer to serving platter.

In a small saucepan combine 250 ml tomato ketchup, 2 tbs Maggi seasoning, 2 tbs honey, 2 tsp mild curry powder, 1 tbs apple cider vinegar, 0.5 tsp smoked paprika and 1 tsp Worcestershire sauce. Whisk to combine and warm gently over low heat until honey fully dissolves and mixture is glossy (3–4 minutes). Taste and adjust salt and pepper (about 1/4 tsp each) as needed. Keep warm or chill; serve at room temperature alongside chicken.

Place 2 egg yolks, 2 grated garlic cloves, 1 tsp Dijon mustard and 1 tbs lemon juice in a medium bowl. Whisk to combine. Very slowly, drop by drop, begin whisking in neutral oil until the emulsion starts to form and thickens. As it thickens you can add the oil in a thin steady stream. If using, add 20 ml olive oil toward the end for flavor. Season with 1/2 tsp salt and 1/4 tsp black pepper and taste; add more lemon or salt to balance. If the aioli becomes too thick, whisk in 1–2 tsp warm water to loosen. Refrigerate until ready to serve; bring to room temperature before serving.