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BABISH’S ULTIMATE FRIED CHICKEN

Name: Babish’s Ultimate Fried Chicken
Cook time: 6000 s
Total time: 6000 s
Yield: 10 chicken pieces
Ingredients: For the Chicken; 1 whole chicken, broken down into ten pieces; 2 quarts frying fat of choice (high smoke point like refined peanut, lard, canola, vegetable); For the Dry Brine; 1/4 cup kosher salt; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp white pepper; 1/4 tsp celery salt; 1/4 tsp sweet paprika; 1/4 tsp ground mustard; 1/4 tsp cayenne pepper; 2 tsp MSG; For the Batter Dredge; 375 g all purpose flour, divided; 50 g potato starch; 1/4 tsp kosher salt; 100 g buttermilk; 30 g liquid egg whites; 25 g vodka; 120 g cold seltzer water; 1 tsp kosher salt; 50 g white rice flour

cook:

1 h 40 min

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10 chicken pieces

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INGREDIENTS

For the Chicken

1 whole chicken, broken down into ten pieces

2 quarts frying fat of choice (high smoke point like refined peanut, lard, canola, vegetable)

For the Dry Brine

¼ cup kosher salt

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp white pepper

¼ tsp celery salt

¼ tsp sweet paprika

¼ tsp ground mustard

¼ tsp cayenne pepper

2 tsp MSG

For the Batter Dredge

375 g all purpose flour, divided

50 g potato starch

¼ tsp kosher salt

100 g buttermilk

30 g liquid egg whites

25 g vodka

120 g cold seltzer water

1 tsp kosher salt

50 g white rice flour

TOOLS

Babish measuring and cups set

Babish tiny whisk

fridge

Babish Dutch Oven

instant read thermometer

Babish mixing bowl

Babish glass bowl

wire rack set in rimmed baking sheet

DIRECTIONS

For the Dry Brine

Dry brine the chicken: combine all ingredients, whisking until homogenous. Sprinkle evenly over all the chicken pieces - refrigerate, uncovered, for at least 4 hours, up to 24.

1 whole chicken, broken down into ten pieces

¼ cup kosher salt

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp white pepper

¼ tsp celery salt

¼ tsp sweet paprika

¼ tsp ground mustard

¼ tsp cayenne pepper

2 tsp MSG

In a high-walled dutch oven, heat frying fat to 315° F.

2 quarts frying fat of choice (high smoke point like refined peanut, lard, canola, vegetable)

For the Batter-Dredge

Make the batter and dredge: in a tall, narrow bowl, combine 75g flour, potato starch, and kosher salt - whisk until evenly distributed. Add buttermilk, egg white, vodka, and seltzer - gently fold together to combine until it resembles lumpy pancake batter.

75 g all purpose flour, divided

50 g potato starch

¼ tsp kosher salt

100 g buttermilk

30 g liquid egg whites

25 g vodka

120 g cold seltzer water

In a large, wide bowl, combine remaining flour, salt, and white rice flour - whisk until evenly distributed. Drizzle 2 tablespoons of batter into the dry ingredients and whisk, breaking into small pieces, for extra-crunchy chicken.

300 g all purpose flour, divided

1 tsp kosher salt

50 g white rice flour

1-2 pieces at a time, dip the chicken in the liquid batter, making sure every nook and/or cranny is evenly coated. Drop into the flour mixture, being careful not to touch the wet batter. Cover the pieces with flour and toss, pressing the mixture into the chicken, until generously coated with no wet patches.

Fry at 315° F for 5-7 minutes, until chicken pieces are lightly blonde, not browned. Remove from the oil and drain on a wire rack. Let cool for 30 minutes or refrigerate until ready to fry. Optional: strain oil between low-and-high-temp frying to prevent particulate from burning.

Increase fat temperature to 400° F and fry chicken again, for 2-4 minutes, until golden brown and cooked through (white meat 165° F dark meat 175°-185° F). Sprinkle with kosher salt while still hot and serve immediately.

kosher salt

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