Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 cup buttermilk
- 1 egg
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large pot
- Thermometer
- Wire rack
Step-by-step instructions:
1. In a large bowl, mix together flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. In another bowl, whisk together buttermilk and egg.
3. Dip chicken pieces into the buttermilk mixture, then coat them in the flour mixture.
4. Heat vegetable oil in a deep fryer or large pot to 350°F.
5. Fry chicken pieces in batches for 5-6 minutes or until golden brown and cooked through.
6. Use a slotted spoon to transfer fried chicken to a wire rack to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 16g
Carbohydrates: 28g
Protein: 31g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or wings.
- Buttermilk can be substituted with regular milk or yogurt.
Variations:
- Add hot sauce or honey to the buttermilk mixture for a spicy or sweet twist.
- Use different spices or herbs in the flour mixture, such as rosemary or thyme.
- Serve with a dipping sauce, such as ranch or honey mustard.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the chicken to ensure it cooks evenly.
- Use a wire rack to drain excess oil and keep the chicken crispy.
- Don't overcrowd the fryer or pot, as this will lower the oil temperature and make the chicken greasy.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place chicken on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken on a platter with a garnish of fresh herbs or lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, or sliced green onions.
Pairings:
Serve with a side of coleslaw or potato salad.
Suggested side dishes:
Coleslaw, potato salad, mac and cheese, or cornbread.
Troubleshooting advice:
- If the chicken is not crispy enough, increase the oil temperature or fry for a longer time.
- If the chicken is overcooked, reduce the frying time or lower the oil temperature.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a thermometer to check the oil temperature and avoid burns or fires.
Food history:
Padak Fried Chicken is a popular Korean dish that originated in the city of Chuncheon. It is known for its crispy exterior and juicy interior, and is often served with a spicy dipping sauce.
Flavor profiles:
Savory, crispy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or main dish with a side of coleslaw or potato salad.
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Region: South Korean