| Level: | Intermediate |
| Total: | 9 hr 25 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 2 cups buttermilk
- 1 large egg
- 1 cup pureed kimchi (puree kimchi in a food processor)
- One 3 1/2-pound chicken, cut into 8 pieces, or 4 large boneless chicken breast halves (see Cook’s Note)
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
- 2 1/2 quarts peanut oil for frying
Instructions
- Whisk buttermilk, egg and kimchi together in a large bowl. Add chicken, making sure the pieces are coated and submerged in the buttermilk mixture. Cover with plastic wrap and refrigerate overnight.
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper and onion powder in a large shallow dish.
- Remove chicken from the buttermilk-kimchi mixture and dredge each piece in the seasoned flour. Shake off any excess. Transfer chicken to a plate; let it rest for 15 to 20 minutes, then dredge each piece again in the seasoned flour and place it back on the plate.
- Heat peanut oil in a large Dutch oven to a temperature of 325 degrees F. Add all the chicken to the pot and cook 15 minutes for bone-in pieces, 9 minutes for boneless pieces.
- Remove chicken from the oil and transfer to a cooling rack set over a paper-towel-lined baking sheet. Let rest for 10 minutes. Heat the oil to 375 degrees F, then fry the boneless pieces for 4 more minutes or bone-in pieces for 10 more minutes.
- Remove chicken from the oil and transfer to a cooling rack again set over a paper-towel-lined baking sheet. Let rest for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1628 |
| Total Fat | 109 g |
| Saturated Fat | 20 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 102 g |
| Cholesterol | 341 mg |
| Sodium | 1116 mg |
Reviews
This was really good! Might need a pinch more salt but it tasted really good