We Found the Perfect Fried Chicken Technique

Ingredients

• 4 pieces Chicken Breast (boneless, skinless, about 1.5 lbs total, trimmed and patted dry)
• 2 tablespoons Sriracha (adds mild heat to the marinade)
• 1 teaspoon Monosodium Glutamate (MSG) (umami enhancer for the dry dredge)
• 1 teaspoon French Mustard Powder (dry mustard adds subtle tang)
• 2 tablespoons Corn Starch (creates a light, crisp coating)
• 1 cup All-Purpose Flour (base of the dry dredge)
• 1 teaspoon Baking Powder (helps create a fluffy crust)
• 1 teaspoon Salt (seasoning for the dredge)
• 1 large Egg (beaten, part of the wet coat)
• 2 tablespoons Milk (thins the egg wash)
• 3 tablespoons Honey (base of the hot honey glaze)
• 1 tablespoon Hot Sauce (adds spice to the glaze (use sriracha or similar))
• 1 teaspoon Lemon Juice (provides acidity in the glaze)
• 1 tablespoon Unsalted Butter (adds richness to the glaze)
• 2 inches Vegetable Oil (Canola or Peanut) (for frying; high smoke point)

Instructions

1. Marinate Chicken

   In a large mixing bowl combine the chicken breasts, sriracha, a pinch of salt, and a drizzle of oil; toss to coat and refrigerate for 12 hours.

   Time: PT15M

2. Prepare Dry Dredge

   In a separate bowl whisk together all‑purpose flour, corn starch, MSG, French mustard powder, baking powder, and salt until evenly blended.

   Time: PT5M

3. Make Wet Coat

   Beat the egg with milk in a small bowl until smooth.

   Time: PT2M

4. Dry the Chicken

   Remove the chicken from the fridge, pat each piece with paper towels until surface moisture is gone.

   Time: PT5M

5. First Light Dredge (60 Flips)

   Place a chicken piece in the dry mixture, tap off excess, flip, and repeat lightly about 60 times, allowing the flour to form a fine network on the surface.

   Time: PT10M

6. Wet Coat and Final Dredge

   Dip the lightly floured chicken into the egg‑milk wash, let excess drip, then return to the dry mix, tapping off any surplus.

   Time: PT5M

7. Heat Oil

   Fill the deep pan with vegetable oil to a depth of about 2 inches and heat to 160°C (320°F) using the thermometer.

   Time: PT10M

   Temperature: 160°C

8. Fry Chicken

   Gently lower the coated chicken into the oil; fry for 5 minutes without moving, or until the internal temperature reaches 74°C (165°F).

   Time: PT5M

   Temperature: 160°C

9. Drain

   Lift the chicken onto a wire rack set over a tray to drain excess oil.

   Time: PT2M

10. Prepare Hot Honey Glaze

    In a small saucepan combine honey, hot sauce, lemon juice, and butter; heat over medium heat, stirring until smooth and glossy.

    Time: PT5M

11. Glaze the Chicken

    Brush the hot honey glaze over each fried chicken piece; let sit for 2 minutes for the glaze to set.

    Time: PT2M

12. Serve

    Plate the glazed fried chicken and enjoy while hot and crispy.

    Time: PT0M

Nutrition Facts

Calories

380

Protein

30g

Carbohydrates

20g

Fat

18g

Fiber

0g