Sort ingredients
roque
QR Code
Listen
Pdf
Prepare the Chicken: Make deep cuts into each chicken piece, trimming excess fat. Place in a bowl with baking soda, salt, vinegar, and enough water to cover. Mix, soak for 30 minutes, then rinse well.
Marinate for Flavor: Combine Sriracha, soy sauce, Tabasco, vinegar or lemon juice, pickle juice, black pepper, mustard powder, chili flakes, garlic and onion powder, chicken seasoning, MSG, salt, and red chili powder. Coat chicken thoroughly. Cover and refrigerate for 3–5 hours for maximum flavor.
Mix the Dredging Flour: In a large bowl, combine flour, oregano, thyme, black pepper, chicken seasoning, smoked paprika, mustard powder, celery powder, salt, MSG, cayenne pepper, and white pepper. Mix well and set aside.
Heat the Oil: In a deep frying pot, heat sunflower oil (or similar) to 170°C (340°F). Use enough oil to fully submerge chicken pieces.
Double Dredge the Chicken: Coat marinated chicken in seasoned flour, dip into cold water for 20–30 seconds, then return to flour, pressing gently to create a thick coating. Shake off excess flour.
Fry to Perfection: Fry chicken in batches for 7–8 minutes until golden brown and internal temperature reaches 75°C (165°F). Drain on kitchen paper, sprinkle with chicken seasoning, and serve hot with smoky fire sauce or your favorite dip.