This Fried Chicken Recipe Took Over Nyc (9,000 Waitlist)

Ingredients

• 3.75 lb Whole Chicken (skin on, cut into 10 pieces (legs, thighs, wings, breast halves))
• 2 cup Buttermilk (for marinating)
• 2 tbsp Dijon Mustard
• 2 tbsp Kosher Salt (part of seasoning mix)
• 2 tbsp Granulated Sugar (part of seasoning mix)
• 1 tsp Monosodium Glutamate (MSG) (enhances umami)
• 1 tsp Chinese Five‑Spice Powder
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 cup All‑Purpose Flour (part of dredge)
• 1/2 cup Potato Starch (part of dredge for extra crispness)
• 1/2 cup Cornstarch (part of dredge for extra crispness)
• 1 quart Duck Fat (used as frying oil and for flavor)
• 2 tbsp Dried Sichuan Peppercorns (toasted for chili paste)
• 1/4 cup Dried Shijin Chilies (toasted and blended into paste)
• 1 tbsp Smoked Rice Vinegar Powder (adds acidity to chili paste)
• 1 tsp Smoked Powder (smoky depth for chili paste)
• 1 tbsp Sugar (for chili paste balance)
• 1 tbsp Salt (for chili paste balance)
• 1 cup Green Garlic Tops (chopped, used in ranch oil)
• 1/4 cup Fresh Cilantro (chopped, for ranch oil)
• 1/4 cup Fresh Parsley (chopped, for ranch oil)
• 1 cup Canola Oil (base for green garlic oil)
• 1/2 cup Buttermilk (for ranch dressing)
• 1/2 cup Sour Cream (for ranch dressing)
• 1/4 cup Mayonnaise (for ranch dressing)
• 1 tsp Onion Powder (for ranch dressing)
• 1 tsp Garlic Powder (for ranch dressing)
• 1 pinch MSG (for ranch dressing)
• 1 tsp Rice Vinegar (for ranch dressing)

Instructions

1. Butcher the Whole Chicken

   Place the whole chicken on a clean cutting board. Using a sharp Chinese cleaver, cut between the leg and breast, then separate the thigh from the drumstick at the knee joint. Remove the backbone by cutting along the spine, then cut off the wings. Split each breast into two halves. You should end up with 10 pieces (2 legs, 2 thighs, 2 wings, 4 breast halves).

   Time: PT15M

2. Prepare the Basic Seasoning Mix

   In a small bowl combine 2 tbsp kosher salt, 2 tbsp granulated sugar, and 1 tsp MSG. Stir until evenly mixed.

   Time: PT5M

3. Make the Buttermilk Marinade Paste

   In a large mixing bowl whisk together 2 cup buttermilk, 2 tbsp Dijon mustard, the seasoning mix from step 2, 1 tsp five‑spice powder, 1 tsp garlic powder, 1 tsp onion powder, and 1 cup all‑purpose flour until a thick, goopy paste forms.

   Time: PT5M

4. Marinate the Chicken

   Coat each chicken piece thoroughly with the buttermilk paste, place all pieces in a large zip‑top bag or container, and refrigerate for 24 hours.

   Time: PT5M

5. Toast Sichuan Peppercorns

   Heat a dry skillet over high heat. Add 2 tbsp dried Sichuan peppercorns and toast, shaking the pan, until they become fragrant and start to smoke (about 2‑3 minutes). Transfer to a plate to cool.

   Time: PT3M

6. Toast Dried Chilies

   In the same skillet, add 1/4 cup dried Shijin chilies. Toast until the skins blister and turn a deeper red, about 3‑4 minutes. Remove and let cool.

   Time: PT4M

7. Blend the Chili Paste Base

   Place the toasted peppercorns, toasted chilies, 1 tbsp smoked rice vinegar powder, 1 tsp smoked powder, 1 tbsp sugar, and 1 tbsp salt into a spice grinder or mortar. Pulse to a coarse powder—avoid over‑grinding to keep some heat.

   Time: PT5M

8. Melt Duck Fat

   In a saucepan, melt 1 quart duck fat over medium heat until fully liquid but not smoking. Keep warm on low heat.

   Time: PT5M

9. Prepare the Dredge

   In a large bowl combine 1 cup all‑purpose flour, 1/2 cup potato starch, 1/2 cup cornstarch, and an additional 1 tbsp kosher salt, 1 tbsp sugar, 1 tsp MSG. Whisk to distribute evenly.

   Time: PT5M

10. Coat the Chicken

    Remove chicken from the fridge, let excess paste drip off, then roll each piece in the dredge, pressing gently to ensure a full, even coating with no naked spots.

    Time: PT10M

11. First Fry (Par‑Fry)

    Heat the duck fat in the deep fryer or pot to 325°F (163°C). Carefully lower chicken pieces using tongs. Fry for 8‑10 minutes until the meat is cooked through and the coating has set but not yet golden. Remove and place on a wire rack to rest.

    Time: PT10M

    Temperature: 325°F

12. Rest the Chicken

    Let the par‑fried chicken rest on the rack for 5 minutes. This allows steam to escape and the coating to firm up.

    Time: PT5M

13. Second Fry (Finish Fry)

    Raise the oil temperature to 375°F (191°C). Fry the chicken again for 2‑3 minutes until deep golden‑brown and ultra‑crisp. Remove and drain on paper towels.

    Time: PT5M

    Temperature: 375°F

14. Brush with Chili Paste

    While the chicken is still hot, brush each piece generously with the chili paste powder from step 7, using a light drizzle of warm duck fat to help the powder adhere.

    Time: PT5M

15. Make Green Garlic Oil

    Roughly chop green garlic tops, cilantro, and parsley. Blend with 1 cup cold canola oil until smooth. Transfer to a saucepan, bring to a gentle boil for 2 minutes, then immediately plunge into an ice bath to stop cooking and preserve color.

    Time: PT10M

16. Assemble Green Garlic Ranch

    In a bowl combine 1/2 cup buttermilk, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tsp onion powder, 1 tsp garlic powder, a pinch of MSG, and 1 tsp rice vinegar. Whisk in the cooled green garlic oil until fully incorporated. Adjust salt to taste.

    Time: PT5M

17. Serve

    Arrange the crispy chicken on a platter, drizzle any remaining chili paste if desired, and serve with a bowl of green garlic ranch for dipping.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

32 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Chicken: Bone‑in chicken thighs, Chicken quarters
• Instead of Buttermilk: Milk + lemon juice, Yogurt thinned with water
• Instead of Dijon Mustard: Yellow mustard, Stone‑ground mustard
• Instead of Kosher Salt: Sea salt
• Instead of Granulated Sugar: Brown sugar
• Instead of Monosodium Glutamate (MSG): Mushroom powder
• Instead of Chinese Five‑Spice Powder: Ground cinnamon + star anise blend
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Finely minced onion
• Instead of All‑Purpose Flour: Bread flour
• Instead of Potato Starch: Tapioca starch
• Instead of Cornstarch: Arrowroot powder
• Instead of Duck Fat: Clarified butter (ghee), High‑smoke‑point oil
• Instead of Dried Sichuan Peppercorns: Sansho pepper
• Instead of Dried Shijin Chilies: Dried Thai chilies, Ancho chilies
• Instead of Smoked Rice Vinegar Powder: Regular rice vinegar (liquid)
• Instead of Smoked Powder: Liquid smoke (few drops)
• Instead of Sugar: Honey
• Instead of Salt: Sea salt
• Instead of Green Garlic Tops: Chives
• Instead of Fresh Cilantro: Parsley
• Instead of Fresh Parsley: Cilantro
• Instead of Canola Oil: Vegetable oil
• Instead of Buttermilk: Milk + lemon juice
• Instead of Sour Cream: Greek yogurt
• Instead of Mayonnaise: Vegan mayo
• Instead of Onion Powder: Finely minced onion
• Instead of Garlic Powder: Fresh minced garlic
• Instead of MSG: Nutritional yeast
• Instead of Rice Vinegar: Apple cider vinegar

Equipment Needed

• Chinese Cleaver
• Cutting Board
• Mixing Bowl
• Whisk (optional)
• Blender
• Saucepan
• Deep Fryer or Large Heavy‑Bottom Pot
• Thermometer
• Tongs
• Wire Rack
• Paper Towels
• Spice Grinder or Mortar & Pestle
• Measuring Cups and Spoons
• Ice Bath Bowl (optional)

Critical Steps — Do Not Skip

• Butchering the whole chicken into even pieces
• Marinating the chicken for a full 24 hours
• Maintaining precise oil temperatures (325°F for par‑fry, 375°F for finish fry)
• Coating the chicken evenly with the flour‑starch dredge
• Applying the chili paste while the chicken is still hot

Chef Tips from the Video

• Use a digital instant‑read thermometer for precise oil temperature control.
• If duck fat is unavailable, a blend of clarified butter and high‑smoke‑point oil works well.
• For extra crunch, let the coated chicken rest on a rack for 10 minutes before the first fry.

Troubleshooting

Storage

Refrigerator: Store leftover chicken in an airtight container for up to 3 days. Reheat in a 350°F oven to retain crispness.

Freezer: Freeze uncooked, marinated chicken pieces on a tray, then transfer to a zip‑top bag for up to 2 months. Fry from frozen, adding 2‑3 minutes to cooking time.

Room temperature: Do not leave fried chicken at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 48 hours for deeper flavor.
• Prepare the chili powder and green garlic ranch a day ahead; store both in the refrigerator.
• The dredge can be mixed and stored in an airtight container for up to 1 week.

Frequently Asked Questions