Tasty Cook-Off: Fried Chicken

Share
Embed
  • Loading...
  • Published on:  Friday, April 7, 2017
  • Here is what you'll need!

    BUTTERMILK FRIED CHICKEN THIGHS
    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: 6-8

    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: 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!


    Check us out on Facebook! - /buzzfeedtasty

    MUSIC
    Licensed via Audio Network

    Created by https://www.buzzfeed.com/bfmp/videos/12522
Loading...

Comment

  • François Philippe

    I'm not a tasty producer and I don't approved your message.

  • Eshaal Ismail
    Eshaal Ismail  22 hours ago

    Honestly I would just munch up all the chicken

  • Tanya Filgueiras

    Rie's voices bores me

  • Amy Mc Donald
    Amy Mc Donald  yesterday

    I like the vibe rie gives off when she cooks its like home

  • emily sayphrarath

    The birth of Rie

  • R Needham
    R Needham  2 days ago

    Thst buttermilk chicken looks Really good!

  • LeoShallom
    LeoShallom  2 days ago +1

    Anyone know what Rie’s sauce was?? She said the ingredients so quickly I couldn’t hear 😅 would much appreciate it

  • L Angela
    L Angela  2 days ago +2

    Honestly id pick robin's. That shit's boneless and id love to eat some fried chicken without havin 2 suck on the bones

  • Soham Sharma
    Soham Sharma  2 days ago

    I don't know why, but Robin's turquoise hair bothered me a lot.

  • Christopher Tan
    Christopher Tan  3 days ago

    Dude mike is always obsessed with his goddamn Asian cuisine bs. AND IM ASIAN

  • Jack Isacksen
    Jack Isacksen  3 days ago

    Rie is a Tasty legend!

  • Beauty: Desi Life in the USA

    Thanks for sharing this awesome video. I am your friend and I did everything please do the same thank you so much!

  • Josh The Pentakid

    Rie Be Slaying all cookoffs out here

  • Joseph Lee
    Joseph Lee  3 days ago

    Hunge

  • Francis Washington

    Woe that buttermilk chicken looks awesome

  • Yuii Gacha insta
    Yuii Gacha insta  4 days ago

    Robin looks like the german youtuber rezo

  • Cesar Salad
    Cesar Salad  4 days ago

    Rie's chicken looks so good

  • Candis Carnegie
    Candis Carnegie  5 days ago

    none of the chicken recipes looked like they had any crunch. I was surprised when the judges tried the Szechuan Pepper Fried Chicken Legs and I heard that crunch! I thgt the buttermilk chicken thighs were going to be a classic American recipe. Then he went and added spice and 2 complex dipping sauces. Rie always wins. IDK why she is wasting her time @ Tasty.

  • huge creature
    huge creature  5 days ago

    Homeboy gotta sleep those bags never look good

  • VoraThe WARRIOR
    VoraThe WARRIOR  5 days ago

    Someone farted it not easy to hear iy