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LAVA CHICKEN INSPIRED BY A MINECRAFT MOVIE
cook:
1 h 30 min
1,132,844 views Give this lava-inspired, face-melting, deep-fried, spicy chicken a shot! But don't say we didn't warn you.
5 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Chicken
1 (4lb) whole chicken
kosher salt, to dry brine
freshly ground black pepper, as needed
For the Tempura Dredge
For the Dry Dredge
900 g all purpose flour
150 g white rice flour
½ tbsp kosher salt
For the Wet Dredge
150 g potato starch
225 g all purpose flour
75 g vodka
300 g buttermilk
360 g cold seltzer water
90 g liquid egg whites
For the Fried Chicken
frying oil
For the Sauce
1 tbsp gochujang
1 tbsp Frank’s Red Hot
a dash of Hot Ones Los Calientes
a dash of peri peri
½ tbsp sriracha
a dash of Cholula original
a dash of Cholula Chipotle
a dash of Queen Majesty Sicilian Scorpion hot sauce
a dash of Louisiana Crystal
Gochugaru flakes, to taste
reserved hot fry oil
TOOLS
food prep gloves
wire rack
rimmed baking sheet
fridge
kitchen scale
Babish measuring cups and spoons set
2 large mixing bowls
Babish tiny whisk
large frying pot
deep fry thermometer
Babish mixing bowl
oven mitts
Babish tongs
basting brush
DIRECTIONS
1.
For the Chicken
1.
Begin by generously coating the whole chicken with kosher salt and freshly ground black pepper.
(4lb) whole chicken
kosher salt, to dry brine
freshly ground black pepper, as needed
2.
Transfer the coated chicken to a wire rack set inside a rimmed baking sheet and allow to rest in the fridge for 2 hours, uncovered.
For the Chicken
wire rack
rimmed baking sheet
fridge
3.
For the Tempura Dredge
1.
For the Dry Dredge
1.
In a massive bowl, add all purpose flour, white rice flour, and kosher salt. Whisk to thoroughly combine.
900 g all purpose flour
150 g white rice flour
½ tbsp kosher salt
2 large mixing bowls
Babish measuring cups and spoons set
kitchen scale
Babish tiny whisk
2.
For the Wet Dredge
1.
In a separate massive bowl, add potato starch, all purpose flour, vodka, buttermilk, seltzer water, and liquid egg whites. Whisk to combine until the mixture reaches the consistency of lumpy pancake butter.
150 g potato starch
225 g all purpose flour
75 g vodka
300 g buttermilk
360 g cold seltzer water
90 g liquid egg whites
kitchen scale
Babish measuring cups and spoons set
2 large mixing bowls
Babish tiny whisk
2.
For the Fried Chicken
1.
Add about a tablespoon of the Wet Dredge to the Dry Dredge and toss to combine.
For the Dry Dredge
For the Wet Dredge
Babish measuring cups and spoons set
Babish mixing bowl
2.
Generously dredge the dry brined whole chicken in the Wet Dredge, coating it inside and out as much as possible.
For the Chicken
For the Wet Dredge
Babish mixing bowl
food prep gloves
3.
Then transfer the Wet Dredged whole chicken to the Dry Dredge, generously coating the entire chicken inside and out as much as possible.
For the Chicken
For the Dry Dredge
Babish mixing bowl
food prep gloves
4.
Repeat the breading process once.
For the Chicken
For the Wet Dredge
For the Dry Dredge
food prep gloves
2 large mixing bowls
5.
For the For the Fried Chicken
1.
Add frying oil to a 2-3 gallon (4-7 liter) pot filled about 60-70%. Heat to 300° F (150° C).
frying oil
large frying pot
deep fry thermometer
2.
Then, slowly lower the whole chicken into the oil and fry for about 7-8 minutes until it’s just blonde in color.
For the Chicken
frying oil
large frying pot
oven mitts
Babish tongs
3.
Remove from the frying oil and transfer to the wire rack set inside a rimmed baking sheet, allowing the par-fried chicken to rest for about 15-20 minutes. Reserve a tbsp of frying oil.
For the Fried Chicken
frying oil
Babish measuring cups and spoons set
wire rack
rimmed baking sheet
4.
While the chicken is cooling, make the sauce.
5.
For the Sauce
1.
Amounts should be adjusted according to spice preference.
2.
Add all ingredients to a heat-proof mixing bowl, then whisk together until homogenous.
1 tbsp gochujang
1 tbsp Frank’s Red Hot
a dash of Hot Ones Los Calientes
a dash of peri peri
½ tbsp sriracha
a dash of Cholula original
a dash of Cholula Chipotle
a dash of Queen Majesty Sicilian Scorpion hot sauce
a dash of Louisiana Crystal
Gochugaru flakes, to taste
reserved hot fry oil
Babish mixing bowl
Babish tiny whisk
Babish measuring cups and spoons set
kitchen scale
3.
Taste and adjust as needed.
4.
Set aside until ready to use.
5.
For the Assembly
1.
Bring the oil temperature up to 400° F (205° C).
frying oil
deep fry thermometer
large frying pot
2.
Once the chicken has rested, return it to the pot and fry again until golden brown, about 7-8 minutes. The internal temperature at its center should be at least 180° F (82° C).
For the Fried Chicken
deep fry thermometer
large frying pot
oven mitts
Babish tongs
3.
Transfer the deep-fried whole chicken to a wire rack set inside a rimmed baking sheet.
For the Fried Chicken
wire rack
rimmed baking sheet
oven mitts
Babish tongs
4.
Dredge the chicken in the hot sauce to your preference, brushing it thoroughly over the surface.
For the Fried Chicken
For the Sauce
basting brush
5.
Enjoy the lava chicken with friends!
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