Korean Style Fried Chicken

 Korean Style Fried Chicken

Ingredients:

• 1 Whole chicken, butchered into two breasts, thigh, leg, wing. Butcher each breast half in half again.
• 2 Cups Buttermilk
• 2 Tablespoons Garlic Powder
• 1 1/2 Cup Potato Starch
• Salt and Pepper to taste
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Celery Seeds
• 1 Teaspoon Thyme
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Baking Powder
• 1 Teaspoon Chilli Flakes (More for extra spicy)
• Vegetable Oil for Frying, either deep fry or shallow fry. But you must fry in oil for best results.

Instructions:

1. In a large bowl stir together the buttermilk and garlic powder. Submerge the chicken pieces in the brine for at least 2 hours, or as long as overnight.
2. When ready to fry, remove chicken pieces from marinade, and let excess drain off.
3. In a medium bowl sift together the potato starch, teaspoon garlic powder, celery seeds, thyme, paprika, baking powder and chilli flakes.
4. Heat oil to roughly 350°F. 
5. When oil is heated, dredge each piece of chicken in the flour blend. Until evenly coated, shaking off excess.
6. Gently lower chicken into oil, and fry for 5-8 minutes in a deep fryer, or 4 minutes on one side before turning for another 3-4 minutes.
7. Use a meat thermometer to ensure chicken is cooked through. Transfer cooked chicken to a wire rack over a sheet tray so excess oil can drain off. Keep cooked chicken warm in a barely warm oven while frying the rest of the chicken.
8. Serve hot and enjoy!

Notes:

Seriously, potato starch is the key to crispy fried coatings. and its GF!