Master fried chicken recipe from Federal Donuts: The (Partially) True Spectacular Story (page 148) by Michael Solomonov and Steven Cook and Tom Henneman and Bob Logue and Felicia D'Ambrosio

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Za'atar spice blend; Coconut curry spice blend; Buttermilk ranch spice blend; Ballpark barbecue spice blend; Chili garlic glaze; Soy garlic glaze; Honey ginger glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on March 03, 2019

    I used half quantity of the dry brine as well as the batter for the whole chicken and it was more than enough. I would not use the full quantity as that seems wasteful. This double frying and generous amount of cornstarch made these super crunchy fried chicken which stood up nicely to the glaze and powder seasoning. The dry brine may be a bit too much salt for our taste and I plan to reduce salt or perhaps reduce the brining time. Other than that, we really liked these fried chicken. Whereas Keller’s version has some softness to the crust and lots of flavor in the crust and no need for glaze or dusting, this one is crackly and benefits from glazes or dusting.

  • Dannausc on May 21, 2018

    It turned out super crispy and tasty.

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