8 skinless chicken thigh fillets (this is about 800g or 3/4 pound before trimming)
3 tsp cornflour (cornstarch in USA)
¼ tsp salt
¼ tsp pepper
½ tsp garlic powder
½ tsp paprika
2 tsp oil
Honey Garlic Sauce:
1 tsp rice vinegar (sub with apple cider vinegar or white white vinegar if needed)
1 tsp light soy sauce
1 tsp cornflour (cornstarch in USA)
80 ml (1/3 cup) chicken stock
1 tsp unsalted butter
4 cloves of garlic peeled and minced
110 g (1/3 cup) honey
To Serve:
boiled rice
or egg fried rice
chopped spring onions (scallions)
chilli flakes
Instructions
Preheat the oven to 190C/375F (fan).
Take your chicken thigh fillets, trim off the excess fat, and cut into bite-sized chunks. Put to one side.8 skinless chicken thigh fillets
In a medium-sized bowl, mix the cornflour, salt, pepper, garlic salt, and paprika.3 tbsp cornflour,1/4 tsp salt,1/4 tsp pepper,1/2 tsp garlic powder,1/2 tsp paprika
Place the chicken in the bowl with the cornflour, and mix, ensuring every piece of chicken is completely covered.
Drizzle the oil over the chicken in the bowl and mix it all up. You should end up with the chicken pieces looking well-coated and quite sticky.2 tbsp oil
Place the chicken into one large or two medium baking dishes or trays with sides (the sides need to be at least 2.5cm/1″ high) in a single layer. Try not to crowd the chicken together. The more room it has, the more crispy it will get.
Place the tray(s) with the chicken near the top of the oven and cook for 15 minutes.
Meanwhile make your sauce. Add the rice vinegar, soy sauce and cornflour (cornstarch) to a jug or bowl and mix together to combine. Then stir in the stock, butter, garlic and honey. Put to one side (the butter should melt a little in the liquid due to the warm stock, but don’t worry if it doesn’t melt much).1 tbsp rice vinegar,1 tbsp light soy sauce,1 tsp cornflour,1 tbsp unsalted butter,4 cloves of garlic,110 g (1/3 cup) honey,80 ml (1/3 cup) chicken stock
After the chicken has been in the oven for 15 minutes, remove from the oven and give the chicken a turn. If you were using two trays, transfer all the chicken onto one tray, as it should be crispy by this point.
Pour the sauce into the tray around the chicken (don’t pour it directly over the chicken, as it can lose some of its crispness). Place the tray back in the oven and cook for a further 10-12 minutes – until the sauce is bubbling.
Remove the tray from the oven and stir the chicken and sauce, so that the sauce coats the chicken.
Serve with rice and a sprinkling of spring onions and chilli flakes.boiled rice,chopped spring onions (scallions),chilli flakes,or egg fried rice
1 whole chicken (3 pounds), washed, patted dry, and cut into quarters
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
For the Dip:
1 cup whole milk
2 large eggs
1 tablespoon Louisiana-style hot sauce
For the Dredge:
2 cups all-purpose flour
2 teaspoons sea salt
Vegetable oil, for frying
For the Spicy Coating:
1/2 cup lard, melted and heated (or hot frying oil)
3 tablespoons cayenne pepper
1 tablespoon (packed) light brown sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Directions
Dry brine the chicken: In a bowl, toss the chicken pieces with salt and pepper, cover, and refrigerate overnight or up to 24 hours.
Make the dip and dredge: In a bowl, whisk together the milk, eggs, and hot sauce. In a separate bowl, whisk together the flour and salt.
Dredge the chicken: Dip the chicken in the flour mixture, then in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
Fry the chicken: Fill a 6- to 8-quart pot halfway with oil and to 325°F (230°C). Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let drain on the rack.
Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, black pepper, salt, paprika, and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately.
3-4 pounds bone-in chicken pieces I used a fryer pack, 8 pieces total.
1 ¼ cup dill pickle juice
3 tablespoon sugar
1 ½ cups buttermilk
¼ cup hot sauce Frank’s RedHot or Louisiana
2 cups all-purpose flour
¼ cup cornstarch
3 tablespoons creole seasoning
2 quarts peanut oil or vegetable oil
For the Spicy Oil –
¾ cup reserved fry oil
¼ cup ground cayenne pepper
1 tablespoon smoked paprika
1 tablespoon brown sugar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
For Serving –
White bread
Dill pickles
Instructions
Brine the Chicken: Warm the pickle juice on the stovetop or in the microwave. Then stir in the sugar until dissolved. Pour the pickle juice brine into a large zip bag. Add the chicken pieces. Zip the bag closed. Refrigerate for at least 1 hour, but longer is better. (If you can brine the chicken for 8 hours or overnight, that’s best!)
Once the chicken has brined, set out two shallow dishes. Pour the buttermilk and hot sauce in one shallow dish. Mix well. In the second dish, combine the flour, cornstarch, and creole seasoning. Mix well.
Drain the brine off the chicken. Set out a metal rack. One at a time, dunk the chicken pieces in the flour mixture, then the buttermilk, then back in the flour mixture. Place the breaded chicken pieces on the rack. (It’s good for the chicken breading to rest before frying, so don’t heat the oil until all the chicken has been well coated.)
Set a large saucepot on the stovetop and clip a cooking thermometer to the side of the pot. Pour enough fry oil into the pot to fill it about two-thirds full. Turn the heat on medium to medium-high.
Preheat the oven to 250 degrees F. Set another rack on a baking sheet for the cooked fried chicken.
Once the oil temperature reaches 350 degrees F, carefully place four pieces of chicken in the fry oil. Use tongs to move the chicken so it doesn’t stick to the bottom of the pot. Fry for 7-8 minutes, until golden brown. (The largest pieces should be 165 degrees F inside.)
Use the tongs to carefully pull the chicken pieces from the hot oil and place them on the clean rack. Place the fried chicken in the oven to keep warm and crisp.
Repeat with the remaining chicken pieces. Place the second batch of fried chicken in the oven. Turn off the heat.
For the Spicy Oil: Use a ladle to scoop ¾ cup of fry oil from the pot into a heat-proof mixing bowl. Add the cayenne pepper, smoked paprika, brown sugar, chili powder, garlic powder, and salt. Stir to mix.
When ready to serve the chicken, remove the rack from the oven and brush the spicy oil over all sides of the fried chicken pieces. It’s traditional to serve the chicken over 2 slices of white bread, topped with pickles.
Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hoursDotdash Meredith Food Studios
Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.Dotdash Meredith Food Studios
Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.Dotdash Meredith Food Studios
Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
Transfer chicken to a rack to drain. Brush with the sauce on both sides.Dotdash Meredith Food Studios
Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill until needed. Place bread crumbs in a shallow bowl and set aside.
Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.
When rice is set and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.
Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add about a heaping teaspoon avocado-crab filling into the center. Cup your hand and shape rice around filling. Roll between your hands to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat with remaining rice mixture and filling.
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Cook 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with remaining rice balls.
Combine mayonnaise and Sriracha in a small bowl. Serve with rice balls for dipping.
Stir flour and garlic salt together in a medium bowl. Mix in water and egg until smooth.
Heat oil in a large deep skillet over medium-high heat until a drop of batter will sizzle and float to the top.
Working in small batches, dip mushrooms into batter and fry in hot oil until golden brown, 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels.
Heat oil to 375°F in deep fryer or deep sided cast iron skillet.
In a shallow bowl, stir together flour, Ranch dressing mix and cayenne powder.
In another shallow bowl, beat eggs.
In third shallow bowl, place Panko bread crumbs.
Roll each pickle spear in flour mixture, then into egg using one hand, shaking off excess. Dip back into flour mixture for a second time, then into egg a second time. Coat pickle spear with bread crumbs, pressing with other hand to adhere. Set aside on plate and repeat with remaining pickle spears.
Fry in hot oil 2 to 3 minutes, turning once, or until golden brown. Drain fried pickles on cooling rack or paper towels.
Combine dipping sauce ingredients in a small bowl and mix well.
