Description
Achieve the ultimate crispy crust with this buttermilk-marinated fried chicken. A unique and tangy miso slaw cuts through the richness for a perfectly balanced meal.
Ingredients
Units
Scale
- 1 whole chicken (cut into eight pieces)
- 5 teaspoons (25ml) all-purpose seasoning
- 3 cups (710ml) buttermilk
- 1 teaspoon (5ml) freshly ground pepper
- 2 eggs (lightly beaten)
- 3 cups (710ml) all-purpose flour
- peanut oil (for frying)
- 1/2 head of red cabbage
- 4 Persian cucumbers
- 3 radishes
- 3 tablespoons (44ml) sesame seeds
- 1/4 cup (59ml) mayonnaise
- 2 tablespoons (30ml) white miso paste
- 3 tablespoons (44ml) unseasoned rice vinegar
- 1 teaspoon (5ml) sesame oil
- salt and pepper to taste
Instructions
- Arrange the chicken pieces in a 9×13 baking dish. In a medium sized bowl, whisk together 3 teaspoons of the all-purpose seasoning and 2 cups (473ml) of the buttermilk. Pour the buttermilk mixture over the chicken. Cover the dish with plastic wrap and refrigerate for 6 hours, preferably overnight. Turn the chicken over once during the marinating process.
- At least 30 minutes before cooking, remove the chicken from the refrigerator. Mix together the eggs and remaining 1 cup (237ml) of buttermilk in a medium sized bowl. Mix together the flour and 1 teaspoon (5ml) all-purpose seasoning in a shallow bowl or platter.
- Line a large rimmed baking sheet with a piece of wax paper or parchment paper. Dip the chicken pieces, one by one, in the flour, turning to coat both sides, then quickly dip the chicken into the egg mixture, then back into the flour mixture. Place the chicken pieces onto the baking sheet, making sure that the pieces do not touch, and then refrigerate the chicken, uncovered for another 30 minutes to 1 hour to set the coating.
- While the chicken is in the refrigerator, prepare the slaw. Core and medium dice the red cabbage, then cut the cucumbers lengthwise and dice them into roughly 1/2 inch (1.3cm) chunks. Dice the radishes, then add the cabbage and cucumbers into a large bowl. In a small bowl, whisk together the mayonnaise, miso, rice vinegar, and sesame oil. Season with salt and pepper to taste, then fold in the dressing with the cabbage mixture. Add the sesame seeds, stir to distribute evenly, and loosely cover the slaw.
- Preheat the oven to 225°F (107°C). Place a wire rack into a baking sheet and set next to the area where you will be frying.
- Heat a 12 inch (30cm) skillet with a tight-fitting cover and deep sides on an outdoor grill or stovetop. Pour peanut oil into the skillet so that it comes up about one-third of the way up the sides. Place a frying thermometer into the oil and heat the oil until the temperature is between 350-360°F (177-182°C).
- When the oil is ready, fry the chicken in batches, placing each piece of chicken skin side down and making sure not to crowd the skillet (the pieces should not touch). Cover the skillet and fry for 5 minutes, making sure to maintain the oil temperature at around 325°F (163°C) while frying.
- Uncover the skillet and fry for another 5 minutes, then turn the chicken over using long tongs. Cover the skillet again and fry for another 5 minutes. Uncover the skillet and turn the chicken again, cooking for between 5-10 minutes until the juices run clear and the internal temperature of the chicken reaches 165°F (74°C). You may need to turn the chicken once or twice again to make sure it crisps up evenly.
- Remove the chicken from the oil and place on the prepared baking sheet with the wire rack, then keep the chicken warm in the oven while you continue to fry the remaining chicken in batches. Serve with miso slaw.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Fusion