THE SECRETS TO MAKE THE BEST CRISPY AND JUICY FRIED CHICKEN!!! SO DELICIOUS, BETTER THAN TAKE OUT!!!

Ingredients

• 1 kg Chicken Leg Quarters (bone‑in, skin‑on, cut into pieces)
• 600 g Chicken Thigh Fillet (boneless, skinless, cut into strips)
• 4 Tbsp Fish Sauce (adds umami seasoning)
• 2 Tbsp Ground Black Pepper (divided between batter and flour coating)
• 4 Tbsp Cornstarch (key to extra crispiness)
• 4 Tbsp Breaded Mix (Seasoned Flour) (any favorite brand; adds flavor to batter)
• 4 Tbsp Water (to achieve batter consistency)
• 3 cups All‑Purpose Flour (for dredging; no added salt)
• 2 L Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Season Chicken

   Place the chicken leg quarters and thigh fillets in a large bowl. Add 4 Tbsp fish sauce, 2 Tbsp ground black pepper, and 4 Tbsp cornstarch. Mix until the meat is evenly coated.

   Time: PT5M

2. Prepare Batter

   In a small bowl combine the 4 Tbsp cornstarch, 4 Tbsp breaded mix, and 4 Tbsp water. Whisk until a smooth, pourable batter forms.

   Time: PT5M

3. Rest Batter with Chicken

   Pour the batter over the seasoned chicken, toss to coat, and let it rest for 15 minutes (or refrigerate overnight) so the coating adheres and the cornstarch creates extra crunch.

   Time: PT15M

4. Prepare Flour Dredge

   In a separate bowl combine 3 cups all‑purpose flour with the remaining 2 Tbsp ground black pepper. No extra salt is needed because the fish sauce already seasons the meat.

   Time: PT3M

5. Dredge Chicken in Flour

   Take each piece of chicken, press it into the flour mixture, squeeze gently to make the flour stick, then shake off excess. The coating should be thin and even.

   Time: PT5M

6. Heat Oil

   Fill the deep frying pan or wok with enough oil to submerge the chicken. Heat over medium‑high until the oil reaches 165‑175 °C (use a thermometer or dip a chopstick; bubbles should appear immediately).

   Time: PT5M

   Temperature: 165-175°C

7. Fry Chicken

   Working in small batches, carefully lower the coated chicken into the hot oil. Fry leg quarters for about 12 minutes and thigh fillets for about 8 minutes, or until the exterior is golden‑brown and the internal temperature reaches 170 °F.

   Time: PT30M

   Temperature: 165-175°C

8. Rest on Wire Rack

   Using tongs, lift the fried chicken onto a wire rack set over a tray. Let it rest for 5 minutes to retain crispness.

   Time: PT5M

Nutrition Facts

Calories

480

Protein

35 g

Carbohydrates

15 g

Fat

25 g

Fiber

1 g