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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

    Buttermilk Fried Chicken Thighs

    Servings: 8-12

    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


    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: 6-8


    8 drumsticks

    Oil for frying

    Salt, to taste

    Pepper, to taste


    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


    6 cloves garlic chopped

    2 tablespoons ginger chopped

    1 cup dried chillies

    3 tablespoons vegetable oil


    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.


    Tebasaki Fried Chicken Wings

    Servings: 2


    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


    Toasted white sesame


    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.