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Chef Pau's Next-Level Fried Chicken Recipe
Chef Pau's Next-Level Fried Chicken Recipe – - Recipe

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Ingredients

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Brine

Batter

  • All Purpose Flour 300.0 g
  • Cornstarch 90.0 g
  • Water 450.0 ml

Breading

  • All Purpose Flour 300.0 g
  • Cornstarch 90.0 g

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Preparation

  1. Brine

    • In a medium sized stainless mixing bowl, combine the Knorr Chicken Powder and water.
    • Whisk until dissolved
    • Add the chicken pieces
    • Cover the plastic wrap and brine inside the chiller for 24 hours.

  2. Batter

    • In a medium sized mixing bowl, combine all the ingredients and whisk until smooth. Set aside.

  3. Breading

    • In another mixing bowl, combine all the dry and whisk well. 

  4. Frying

    • Dip your brined fried chicken into the wet batter mix and onto the dry coating mix after​.
    • Double coat for extra crispy skin.
    • Preheat the oil to 180°C and fry the chicken until lightly brown.
    • Remove the chicken and let cool for 20 minutes.
    • Increase the oil's temperature to 200°C and add the chicken for the second fry until golden brown and cooked through.
    • Transfer the chicken to draining racks. Serve immediately.
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