TomaCluck Fried Chicken

Ingredients

• 4 pieces Chicken Leg Quarters (thigh bone removed) (skin on, about 1.5 lb total)
• 2 cups Buttermilk (full‑fat for best tenderness)
• 2 Tbsp All‑Purpose Seasoning (store‑bought blend or homemade salt, pepper, paprika)
• 0.25 cup Pickle Juice (from dill pickles, adds tang)
• 2 Tbsp Thai Chili Peppers, finely chopped (about 3‑4 peppers, adjust to heat preference)
• 0.25 cup Potato Starch (creates light crispness)
• 0.25 cup Corn Starch (adds crunch)
• 0.5 cup Rice Flour (gluten‑free, contributes to crisp texture)
• 1 tsp Baking Powder (helps batter puff slightly)
• 1 Tbsp All‑Purpose Seasoning (for batter) (same seasoning as marinate)
• 1 large Egg (binds wet batter)
• 0.25 cup Water (thins wet batter)
• 2 quarts Vegetable Oil (high smoke point for frying)
• 0.33 cup Honey (sweet base for glaze)
• 1 Tbsp Thai Chili Sauce (adds heat to glaze)
• 1 tsp Soy Sauce (balances glaze sweetness)

Instructions

1. Trim the Chicken

   Remove the thigh bone from each leg quarter, keeping the skin on, and set the pieces aside.

   Time: PT5M

2. Marinate Overnight

   In a large bowl combine buttermilk, 2 Tbsp all‑purpose seasoning, pickle juice, and the chopped Thai chili peppers. Add the chicken pieces, toss to coat, cover, and refrigerate for at least 8 hours (overnight).

   Time: PT5M

3. Prepare Dry Batter

   In a shallow dish whisk together potato starch, corn starch, rice flour, baking powder, and 1 Tbsp all‑purpose seasoning until evenly mixed.

   Time: PT5M

4. Prepare Wet Batter

   In a separate bowl whisk the egg with 0.25 cup water until smooth.

   Time: PT2M

5. Coat the Chicken

   Remove chicken from the marinate and pat dry. Dredge each piece in the dry batter, dip into the wet batter, then coat again in the dry batter, pressing lightly to adhere.

   Time: PT5M

6. Heat Oil

   Fill the frying pan with enough oil to submerge the chicken and heat to 350°F (175°C) using the thermometer.

   Time: PT5M

   Temperature: 350°F

7. First Fry

   Carefully lower the coated chicken pieces into the hot oil. Fry for 4–5 minutes, turning once, until the coating is light golden.

   Time: PT5M

   Temperature: 350°F

8. Rest Between Fryings

   Transfer the partially cooked chicken to a wire rack and let rest for 2 minutes.

   Time: PT2M

9. Second Fry for Extra Crispness

   Return the chicken to the oil and fry an additional 2–3 minutes, or until deep golden‑brown and crisp.

   Time: PT3M

   Temperature: 350°F

10. Glaze and Finish

    Remove the chicken, brush lightly with a spoonful of the hot frying oil, then drizzle the Thai chili honey glaze (mix honey, Thai chili sauce, and soy sauce) over the pieces.

    Time: PT2M

11. Serve

    Arrange the glazed chicken on a serving platter, sprinkle with a pinch of extra seasoning if desired, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Leg Quarters (thigh bone removed): Chicken drumsticks, Chicken thighs
• Instead of Buttermilk: Milk plus 1 tbsp lemon juice per cup
• Instead of All‑Purpose Seasoning: Seasoned salt, Homemade spice mix
• Instead of Pickle Juice: Apple cider vinegar diluted with water
• Instead of Thai Chili Peppers, finely chopped: Serrano peppers, Jalapeño
• Instead of Potato Starch: Cornstarch
• Instead of Corn Starch: Potato starch
• Instead of Rice Flour: All‑purpose flour
• Instead of All‑Purpose Seasoning (for batter): Seasoned salt
• Instead of Egg: Egg substitute
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Honey: Maple syrup
• Instead of Thai Chili Sauce: Sriracha
• Instead of Soy Sauce: Tamari

Equipment Needed

• Large Mixing Bowl
• Zip‑Top Bag or Container
• Whisk
• Shallow Dish
• Frying Pan or Deep Fryer
• Instant‑Read Thermometer
• Tongs
• Wire Rack
• Pastry Brush

Critical Steps — Do Not Skip

• Removing the thigh bone without tearing the skin
• Marinating the chicken overnight for flavor and tenderness
• Double coating (dry‑wet‑dry) before frying
• Maintaining oil at a steady 350°F during both fryings
• Second fry to achieve ultimate crispness

Chef Tips from the Video

• For extra heat, add a pinch of crushed red pepper flakes to the glaze.
• Use a kitchen scale for the starches for consistent coating.
• Let the chicken rest on a wire rack after the first fry to release steam, which helps the second fry stay crisp.

Troubleshooting

Storage

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

Freezer: Wrap tightly and freeze for up to 2 months; thaw in refrigerator and re‑crisp in oven.

Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Marinate the chicken the night before for deeper flavor.
• Prepare the dry and wet batters up to 2 hours ahead and keep them covered in the refrigerator.
• The honey‑chili glaze can be made in advance and stored in a small jar at room temperature for up to 1 week.

Frequently Asked Questions