Dredge & oil
- Flour50 g
- Cornstarch25 g
- Black Peppera sprinkle
- Chili Powdera sprinkle
- Garlic Powdera sprinkle
- Fresh oreganoa sprinkle
- Neutral oilfor frying
Spice mixture
- Neutral oil14 g
- Hot Sauce10 g
- Butter7 g
- Cayenne Peppera sprinkle
- Salt
Step 2: Dredge the chicken
Meanwhile, set a wok or dutch oven over medium heat and add enough oil to the chicken pieces, probably about 2 inches deep.
While the oil is heating, combine the flour, cornstarch, and spices in a bowl. Pour a little bit of the milk mixture into the dredge and mix it in. This will create clumps that stick to the chicken, making it crispy when fried.
Move the chicken pieces to the flour mixture and coat them completely. Press the flour into the chicken so that it sticks well. Shake off any excess flour.
Step 2: Dredge the chicken
Dredge & oil
- Flour50 g
- Cornstarch25 g
- Black Peppera sprinkle
- Chili Powdera sprinkle
- Garlic Powdera sprinkle
- Fresh oreganoa sprinkle
- Neutral oilfor frying
Spice mixture
- Neutral oil14 g
- Hot Sauce10 g
- Butter7 g
- Cayenne Peppera sprinkle
- Salt
Meanwhile, set a wok or dutch oven over medium heat and add enough oil to the chicken pieces, probably about 2 inches deep.
While the oil is heating, combine the flour, cornstarch, and spices in a bowl. Pour a little bit of the milk mixture into the dredge and mix it in. This will create clumps that stick to the chicken, making it crispy when fried.
Move the chicken pieces to the flour mixture and coat them completely. Press the flour into the chicken so that it sticks well. Shake off any excess flour.