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Tasty Cook-Off: Fried Chicken

We had three coworkers challenge each other to a fried chicken cook-off!

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We had three coworkers participate in a fried chicken cook-off! See who won in the video below:

View this video on YouTube

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Buttermilk Fried Chicken Thighs

Servings: 8-12INGREDIENTS8-12 boneless skinless chicken thighsOil for fryingButtermilk Marinade:2 cups buttermilk1 teaspoon salt1 teaspoon black pepper½ teaspoon cayenne pepperSeasoned Flour:2 cups all-purpose flour1 tablespoon salt1½ teaspoons black pepper1 teaspoon cayenne pepper1 tablespoon garlic powderDill Dip:1½ cups plain Greek yogurt3 tablespoons chopped dill1 tablespoon garlic powder2 tablespoons lemon juiceHoney Lemon Dip:1 lemon, juiced2 tablespoons honey1 teaspoon red chili flakesPREPARATIONIn a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.In a small bowl, combine all the ingredients for dill dip. Cover and let sit for at least an hour in the refrigerator.In a small bowl, combine all the ingredients for honey lemon dip.In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C), and it’s golden brown and crispy. Drain on a paper towel.Serve with dips.

Servings: 8-12

INGREDIENTS
8-12 boneless skinless chicken thighs

Oil for frying

Buttermilk Marinade:

2 cups buttermilk

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon cayenne pepper

Seasoned Flour:

2 cups all-purpose flour

1 tablespoon salt

1½ teaspoons black pepper

1 teaspoon cayenne pepper

1 tablespoon garlic powder

Dill Dip:

1½ cups plain Greek yogurt

3 tablespoons chopped dill

1 tablespoon garlic powder

2 tablespoons lemon juice

Honey Lemon Dip:

1 lemon, juiced

2 tablespoons honey

1 teaspoon red chili flakes

PREPARATION

In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.

In a small bowl, combine all the ingredients for dill dip. Cover and let sit for at least an hour in the refrigerator.

In a small bowl, combine all the ingredients for honey lemon dip.

In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs.

Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C), and it’s golden brown and crispy. Drain on a paper towel.

Serve with dips.

Szechuan Pepper-Fried Chicken Legs

Servings: 6-8INGREDIENTS8 drumsticksOil for fryingSalt, to taste Pepper, to tasteBatter:1 cup cornstarch½ cup all-purpose flour1 teaspoon salt¼ teaspoon black pepper1 cup waterSpice Mix:1½ tablespoon Szechuan pepper powder1 tablespoon red pepper flakes1 tablespoon cumin3 tablespoon sugar1 teaspoon saltAromatics:6 cloves garlic chopped2 tablespoons ginger chopped1 cup dried chillies3 tablespoons vegetable oilPREPARATIONPat dry drumsticks and season with salt and pepper. Air-dry in refrigerator for at least 2 hours and up to overnight.Prepare all aromatics for stir frying, and combine spice mix ingredients in a small bowl. Stir together until evenly mixed.Heat ¾ inch of vegetable oil to 300°F/150˚C in cast-iron skillet or large pot. Whisk together ingredients for batter until smooth. Dip individual drumsticks in the batter to coat, allowing excess batter to drip before placing in frying oil.Fry drumsticks 8-10 minutes, turning halfway through. Remove and rest chicken on paper towels to drain for at least 10 minutes. Turn oil temperature up to 375°F/190˚C. Re-fry drumsticks for 3-4 minutes or until golden brown, turning frequently. Remove to paper towels to drain.In a wok or large sauté pan, heat 3 tablespoons of vegetable oil over high heat. Once it smokes, carefully add aromatics and stir fry for 90 seconds. Add chicken and sprinkle half of the spice mix evenly over the top. Toss chicken and aromatics to coat evenly, then add the other half of the spice mix and repeat. Remove from heat.Arrange chicken on plate and top with stir fried aromatics.Enjoy!

Servings: 6-8

INGREDIENTS

8 drumsticks

Oil for frying

Salt, to taste

Pepper, to taste

Batter:

1 cup cornstarch

½ cup all-purpose flour

1 teaspoon salt

¼ teaspoon black pepper

1 cup water

Spice Mix:

1½ tablespoon Szechuan pepper powder

1 tablespoon red pepper flakes

1 tablespoon cumin

3 tablespoon sugar

1 teaspoon salt

Aromatics:

6 cloves garlic chopped

2 tablespoons ginger chopped

1 cup dried chillies

3 tablespoons vegetable oil

PREPARATION

Pat dry drumsticks and season with salt and pepper. Air-dry in refrigerator for at least 2 hours and up to overnight.

Prepare all aromatics for stir frying, and combine spice mix ingredients in a small bowl. Stir together until evenly mixed.

Heat ¾ inch of vegetable oil to 300°F/150˚C in cast-iron skillet or large pot.

Whisk together ingredients for batter until smooth. Dip individual drumsticks in the batter to coat, allowing excess batter to drip before placing in frying oil.

Fry drumsticks 8-10 minutes, turning halfway through. Remove and rest chicken on paper towels to drain for at least 10 minutes.

Turn oil temperature up to 375°F/190˚C. Re-fry drumsticks for 3-4 minutes or until golden brown, turning frequently. Remove to paper towels to drain.

In a wok or large sauté pan, heat 3 tablespoons of vegetable oil over high heat. Once it smokes, carefully add aromatics and stir fry for 90 seconds. Add chicken and sprinkle half of the spice mix evenly over the top. Toss chicken and aromatics to coat evenly, then add the other half of the spice mix and repeat. Remove from heat.

Arrange chicken on plate and top with stir fried aromatics.

Enjoy!

Tebasaki Fried Chicken Wings

Servings: 2INGREDIENTS8 chicken wingsSalt, to tastePepper, to taste Potato starch, to dredge Frying oil, as neededSweet Soy Glaze:½ cup (100 milliliters) soy sauce ¼ cup (50 milliliters) mirin¼ cup (50 grams) sugar¼ cup (50 milliliters) sake1 clove garlic, grated Garnish:Toasted white sesame PREPARATIONPreheat oil to about 160˚C/320˚F. Season both sides of the chicken wings with salt and pepper. Coat with potato starch.Fry the wings at 160˚C/320˚F for approximately 7 minutes. Remove cooked wings from oil.Raise oil temperature to about 180˚C/350˚F. Return the wings to the oil and fry until golden brown, about 3 minutes. Drain them on paper towels. Set aside.Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings.Sprinkle toasted white sesame.Enjoy!

Servings: 2

INGREDIENTS

8 chicken wings

Salt, to taste

Pepper, to taste

Potato starch, to dredge

Frying oil, as needed

Sweet Soy Glaze:

½ cup (100 milliliters) soy sauce

¼ cup (50 milliliters) mirin

¼ cup (50 grams) sugar

¼ cup (50 milliliters) sake

1 clove garlic, grated

Garnish:

Toasted white sesame

PREPARATION

Preheat oil to about 160˚C/320˚F.

Season both sides of the chicken wings with salt and pepper. Coat with potato starch.

Fry the wings at 160˚C/320˚F for approximately 7 minutes. Remove cooked wings from oil.

Raise oil temperature to about 180˚C/350˚F. Return the wings to the oil and fry until golden brown, about 3 minutes. Drain them on paper towels. Set aside.

Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings.

Sprinkle toasted white sesame.

Enjoy!

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