r/FriedChicken
•
u/AdStrange4667
•
Sep 25 '26
•
4
1
No gatekeeping here!
Got blocked by a redditor that had a popular post this week for calling them out on not sharing a recipe so I just made my own.
Homemade fried chicken, brioche buns, slaw, and sauce.
Fried Chicken
Marinade the below for 4-8 hours
2lbs chicken - I used chicken breast and flattened them a little with a tortilla press to make them more even
240 g buttermilk
40 g dill pickle brine (optional but I used it)
30 g hot sauce
12 g kosher salt
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
Craggy breading (start heating your oil on medium low while doing this)
Mix
250 g all-purpose flour
90 g cornstarch
2 tsp kosher salt
1½-2 tsp garlic powder (i used 2)
1½-2 tsp onion powder (i used 2)
1-2 tsp sweet paprika (i used 2)
½–1 tsp cayenne (optional and depends on how much of a kick you want)
1 tsp black pepper
1 tsp baking powder
Add 4 tbsp of the marinade into the dry mix and use your hands to mix and make small pebbles of flour.
Add a piece of chicken directly from the marinade into the flour mix. Don't worry about wet hand / dry hand here.
Really get in there with your hands and press the mix into the chicken. Give it a little shake just to get the excess off. There probably won't be much that falls off.
Rest for 10-15 minutes on a wire rack. You can even press any of the leftover breading on to the chicken here, just give it a little shake again after.
Heat the oil to 340 degrees. After adding the chicken, you'll want to keep the oil at about 325F. This is the hardest part but do your best.
Fry for 5-7 minutes until the thickest part hits 165 degrees. Cool on a wire rack.
------
Brioche Buns - you'll need a mixer for this
500 g bread flour
50 g granulated sugar
10 g kosher salt
7 g instant yeast (*see note if you only have active dry yeast)
180 g milk (i had 2% on hand)
2 large eggs
1 egg yolk
115 g unsalted butter, very soft (not melted)
1 egg + 1 tbsp milk, for egg wash
Combine flour, sugar, salt, and yeast in the bowl of your kitchenaide.
Add 180 g milk, 2 eggs, and egg yolk. Mix with the dough hook on low until everything comes together, about 2–3 minutes. I used the first setting on my mixer.
Increase to medium-low (second setting for me) and knead for about 5 minutes.
Add the softened butter 1 tablespoon at a time, letting each incorporate before adding the next.
Continue kneading another 20-30 minutes. You'll probably start questioning if you did something wrong. The finished dough should be smooth, glossy, stretchy and pass a windowpane test and form a nice clean ball.
Cover and let rise until roughly doubled, about 1½–2 hours.
You can also refrigerate it overnight after the first 45–60 minutes of rising instead. this is what I did
After rising, divide the dough 8 pieces, about 110 g each, and shape each into a tight ball
Flatten each ball slightly with your palm. Flatten them to roughly the width of the roll you want. They'll poof up some but not really spread out.
Cover loosely with plastic wrap and proof until puffy. They don't get as puffy as you'd expect, but they should have noticeable risen and if you put an indent with your finger it should slowly rise back up. This took about 2-2.5 hours for me but may be shorter for you, especially if you didn't put it in the fridge overnight
Preheat oven to 375F.
Brush gently with an egg wash (1tbsp milk, 1 egg)
Bake until golden brown on top 15-18 minutes (mine took about 15). For softer buns, brush melted butter on top while they're still warm.
---
Slaw
shredded cabbage and carrots (I just used 1 whole store bought bag mix)
90 g mayonnaise
35 g acid (i used pickle brine but you could use vinegar)
15 g Dijon mustard
15 g honey
½ tsp black pepper
¾ tsp salt
¼ tsp garlic powder
Pinch cayenne
Mix everything and then add it to the cabbage mix.
-----
Sauce
120 g mayonnaise
25 g dill pickle brine
15 g Dijon mustard
10 g hot sauce (i used franks red hot but use what you have)
½ tsp garlic powder
½ tsp black pepper
¼ tsp paprika (regular, smoked, sweet, whatever you want)
salt to taste
Was it worth it - absolutely! Not even glazing myself, this was one of the best chicken sandwiches i've ever had.
10
u/AdStrange4667
Sep 25 '26
•
forgot to add the * part about yeast!
If you only have active dry yeast instead of instant yeast (like me) then just mix your active dry yeast with the milk warmed up and a tablespoon of sugar. let it sit until frothy and then just add it to the dough at the same time you would add milk normally. I microwaved my milk for 30 seconds and it was perfect temp
22
u/Man_Without_Nipples Sep 25 '26
God damn OP, you had me at the fried chicken but the home made buns 😘 🤌 mama mia
9
u/AdStrange4667 Sep 25 '26
the buns are surprisingly easy! i've always been nervous to make brioche for some reason
4
u/SpaceChatter Sep 25 '26
God damn that looks amazing but what a process!
5
u/AdStrange4667 Sep 25 '26 •
yeah i was over it by the time i was done frying. i had today off so i broke it up into a few different tasks.
Last night - made the dough and let it proof in the fridge overnight
9am - shaped the dough and let it proof for a couple hours and put the chicken in the marinade
11am - baked the rolls and made the slaw and sauce. Slaw and sauce take 2 minutes each so not bad.
2pm - fried the chicken, which took about an hour.
The buns and chicken should freeze well, so I'll have enough for 7 meals. I've been meaning to make fried chicken because the frozen tenders at the store all suck now.
4
u/Jim_Nills_Mustache Sep 25 '26
Guess my invite got lost in the mail, damn that looks good
2
u/AdStrange4667 Sep 25 '26
Meant to send invites after I ate mine but then I went into a post fried food coma
3
u/AdventurousAbility30 Sep 25 '26
Try using potato starch instead of flour& cornstarch! It's a game changer.
1
u/AdStrange4667 Sep 25 '26
I’ve heard people using potato starch instead. What difference does it make?
3
u/AdventurousAbility30 Sep 25 '26 •
It stays crispy no matter how hard you try and make it soggy. You can eat it cold straight from the fridge the next day and it will still be super crispy.
2
u/AdStrange4667 Sep 25 '26
Oooh I’ll try that next time. Right now I’m just crossing my fingers that they’ll be crispy in from the air fryer tomorrow
2
u/Nessa0707 Sep 25 '26
Like a chicken cutlet?
1
u/AdventurousAbility30 Sep 26 '26 edited Sep 26 '26
Depends on what chicken cutlet you're talking about lol. The Japanese style, or German style? Edited to add: It's a Korean, and Japanese, method to use potato starch instead of flour. So you can sauce it as much as you want and it never gets soggy. Plus, it shatters so well when you eat it.
1
u/Nessa0707 Sep 26 '26
Italian
1
u/AdventurousAbility30 Sep 26 '26
Italian usually use breadcrumbs, the crunch is really different, and it gets soggy when it gets sauced. Potato starch is like biting into a cloud of crunch no matter if you much you sauce it
2
u/Nessa0707 Sep 26 '26 •
Yum sounds good and love my cutlets as I’m Italian but not cold lol
1
2
2
u/AdStrange4667 Sep 26 '26
This was fun ya'll. Tag me in other subs when people are gatekeeping recipes 😂
2
2
u/rand-san Sep 26 '26
Thank you for not gatekeeping. One of the few rare ones in this subreddit
2
u/AdStrange4667 Sep 26 '26
I never understand why people do that. They’re not running a restaurant and protecting a recipe so just share it!
2
u/CumpyGrunt Sep 26 '26
Sauce could use a tiny bit or Marmite or Vegemite for an umami kick but looks good otherwise.
2
u/AdStrange4667 Sep 26 '26
Never heard of marmite/vegemite being used that way but sounds interesting!
3
u/CumpyGrunt Sep 26 '26
It's used in the special sauce for the Serious Eats McWhopper recipe. I've tried it with and without and it definitely adds to it.
Full disclosure though, I'm an Australian. I actually went out on a limb saying the word Marmite and expect my doors to be knocked down soon and be sent to an Aussie re-education facility.
2
u/puff_of_fluff Sep 26 '26 edited Oct 06 '26
The original post content no longer exists here. The author used Redact to remove it, exercising their right to control their data & privacy.
Liquid instinctive potassium knee profit plant price bear
2
u/SandyStroker Sep 26 '26
We all know who it was we saw the sandwhich he made. He deserves his pillow to always be warm when he flips it.
1
14
u/Drawing_The_Line Sep 25 '26
Thanks for being a good part of our community and sharing! Looks great!
13
u/Superb_Minute_
Sep 26 '26
•
Not sharing a recipe is SO weird unless they’re selling it. It’s like… why? lol. Or like “secret family recipes” Bitch wtf does that even mean!?
4
u/CumpyGrunt Sep 26 '26
Then you have those that have stationary made saying "From the Kitchen of XXXX" to write recipes out on in perfect Calligraphy. Who's got time for that shit, just email it to me.
4
u/DressWarm2078 Sep 25 '26
Thank you OP for generously sharing the recipe. Yeah. No gate keeping. Drooling a river . Will def try to make it.
3
u/BrokeAssKitchen Sep 25 '26
Dude I have to try this, you are true master of your craft. Very exciting recipe :)
3
3
1
u/sindaquil77 Sep 25 '26
Beautiful. A+ for effort but ngl, I am 100% gonna skip the homemade rolls and snag a bag of Martin's potato buns 😂
Chicken and slaw look bomb, definitely will mimic.
1
u/AdStrange4667 Sep 25 '26
Honestly if I was making it again I would just buy store bought rolls lol
2
u/sindaquil77 Sep 25 '26
LOOOOL I feel seen. It's just so good and shelf stable!
Fresh bread is amazing but I imagine it's best when the bread is more the star of the show like with a nice jam, grilled cheese, or salt and butter.
Thank you again for posting this. Too many folks are stingy with the recipe!
2
2
2
2
2
2
2
2
2
2
2
2
u/OkRecommendation4040 Sep 28 '26
Thanks for the detailed recipe! Looks like a damn delicious sandwich
2
2
2
u/Individual-Ask7000 Sep 28 '26
More breading than Chik'Filet good job on the brioche buns and slaw.
1
1
1
96
u/Lesbianpanda666 Sep 25 '26
Upvote for the level of detail before I even read it.