Скачать или смотреть 1 hr vs. 10 hr Fried Chicken

In collaboration with ‪@YumCrunch‬.

Recipe:

1 hour Fried Chicken Recipe
10 – chicken drumsticks
Brine:
500 g – buttermilk
1 – egg
20 g – salt
2 tbsp – paprika
2 tbsp – black pepper
2 tsp – garlic powder
1 tsp – cayenne pepper

Dry Batter:
180 g – AP flour
20 g – baking powder
400 g – rice flour
600 g – corn starch
50 g – salt
2 tbsp – white pepper
4 tbsp – garlic powder
2 tsp – cayenne pepper
2 tbsp – dashi powder

Sichuan Glaze:
50 g – butter
50 g – duck fat
1 tbsp – Sichuan peppercorns, toasted and coarsely ground
1 tbsp – dried tianjin chillies, toasted and coarsely ground
1 tbsp – doubanjiang
1 tbsp – brown sugar
1 tsp – paprika
1 tsp – garlic powder

1. Make the buttermilk brine and submerge the chicken drumsticks. Refrigerate for at least 30 minutes. You can definitely brine for longer but the goal here is the make fried chicken in an hour.
2. Meanwhile, make the Sichuan glaze by toasting and coarsely grinding Sichuan peppercorns and chillies. Then combine all the ingredients in a pot and cook until the fat is melted. Keep warm and let the flavors infuse for at least 15 minutes.
3. Take the chicken out of the brine and coat it in the dry batter, making sure to press the dry batter tightly into the meat to form a thick coating.
4. Fry the chicken at 325 F for about 8-10 minutes until cooked through and deeply golden. Rest on a wire rack and brush with the Sichuan glaze.

10 hour fried chicken Recipe
8-10 – chicken drumsticks
Brine:
1000 g – cold water
50 g – salt
100 g – mirin
100 g – soy sauce

Wet batter:
450 g – dry batter
300 g – vodka, cold
300 g – beer, cold

1. Submerge chicken drumsticks in the brine and refrigerate for at least 6 hours (preferably overnight)
2. Pat the chicken drumsticks dry.
3. Make the dry and wet batter making sure to keep the wet batter in the fridge when not in use.
4. Coat the chicken in the dry batter and fry at 250 F for 4-5 minutes until just cooked through and rest on a wire rack until at room temp.
5. Coat the chicken in wet batter and fry at 320 F for 2-3 minutes and rest on a wire rack until at room temp.
6. Repeat step 5.
7. Heat oil to 375 F. Coat chicken in wet batter and fry for about 3 minutes. Place on a wire rack and brush with the Sichuan glaze.