Ep. 8 | The Celestial Fried Chicken

@aitestkitchen AI Generates Michelin Star Fried Chicken Recipe 🍗🤖 | #aitestkitchen Ep. 8 | Celestial Chicken Crisp #airecipe #friedchicken #artificialintelligence #chatgpt #tiktokrecipes #recipe #foodforyou #viralrecipes ♬ Kawaii Aesthetic - LoES

Ep. 8 | The Celestial Fried Chicken

Celestial Crisp Fried Chicken

Brine Ingredients:

  • 4 cups buttermilk
  • 1/4 cup kosher salt
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 6 cloves of garlic, smashed
  • 3 tablespoons fresh lemongrass, chopped thinly
  • 2 tablespoons smoked paprika
  • 1 tablespoon Sichuan peppercorns, crushed
  • 1 tablespoon Aleppo pepper flakes
  • 2 bay leaves
  • 1 tablespoon grated ginger
  • 1 tablespoon grated turmeric root
  • 2 teaspoons grated galangal
  • 1 whole free-range, organic chicken (about 3-4 lbs), cut into 8 pieces

Coating Ingredients:

  • 2 cups all-purpose flour
  • 1 cup rice flour
  • 1/4 cup cornstarch
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground sumac
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper (adjust according to preferred spice level)

For Frying:

  • Vegetable oil or peanut oil

Garnish:

  • 1/4 cup fresh Thai basil leaves

Instructions:

Brining:

  1. In a large non-reactive bowl or container, combine all the brine ingredients and mix well.
  2. Add the chicken pieces, ensuring they are fully submerged in the brine.
  3. Cover and refrigerate for at least 12 hours, or up to 24 hours.

Coating:

  1. In a shallow dish, mix together all coating ingredients until well combined. Set aside.

Frying:

  1. Fill a deep, heavy-bottomed pot or deep fryer with about 3 inches of oil. Heat the oil to 350°F (175°C).
  2. While the oil is heating, remove the chicken from the brine and pat dry with paper towels.
  3. Dredge each piece of chicken in the coating mixture, pressing firmly to adhere.
  4. Fry the chicken in batches, making sure not to overcrowd the pot. Cook each piece for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is a deep golden brown. Adjust the heat as needed to maintain the oil temperature.
  5. Use a slotted spoon or tongs to remove the chicken from the oil and drain on a wire rack set over a baking sheet.

Plating:

  1. Arrange the fried chicken on a serving platter. Garnish with fresh Thai basil.
Back to blog
Back to recipes