Ingredients
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Chicken thighsmarinade | 4, bone-in skin-on | 900 g | 1.8 kg | 2.7 kg | 3.6 kg |
| Chicken drumsticksmarinade | 4 | 600 g | 1.2 kg | 1.8 kg | 2.4 kg |
| Buttermilkmarinade | 1 cup | 240 mL | 480 mL | 720 mL | 960 mL |
| Gochujangmarinade | 2 tbsp | 36 g | 72 g | 108 g | 144 g |
| Eggmarinade | 1 large | — | — | — | — |
| Soy saucemarinade | 1 tbsp | 15 mL | 30 mL | 45 mL | 60 mL |
| Fish saucemarinade | 1 tsp | 5 mL | 10 mL | 15 mL | 20 mL |
| Fresh ginger, gratedmarinade | 1 tbsp | 6 g | 12 g | 18 g | 24 g |
| Garlic powdermarinade | 1 tsp | 3 g | 6 g | 9 g | 12 g |
| Onion powdermarinade | 1 tsp | 3 g | 6 g | 9 g | 12 g |
| Smoked paprikamarinade | 1 tsp | 3 g | 6 g | 9 g | 12 g |
| Black peppermarinade | 1 tsp | 2 g | 4 g | 6 g | 8 g |
| MSGmarinade | 1/2 tsp | 2 g | 4 g | 6 g | 8 g |
| Kewpie mayoranch | 1/2 cup | 110 g | 220 g | 330 g | 440 g |
| Sour creamranch | 1/4 cup | 60 g | 120 g | 180 g | 240 g |
| Buttermilkranch | 2 tbsp | 30 mL | 60 mL | 90 mL | 120 mL |
| Lemon juiceranch | 2 tbsp | 30 mL | 60 mL | 90 mL | 120 mL |
| Lemon zestranch | 1 tsp | — | — | — | — |
| Honeyranch | 1 tsp | 7 g | 14 g | 21 g | 28 g |
| Garlic, mincedranch | 1 clove | 5 g | 10 g | 15 g | 20 g |
| Fresh dill, choppedranch | 1 tbsp | 3 g | 6 g | 9 g | 12 g |
| Fresh chives, choppedranch | 1 tbsp | 3 g | 6 g | 9 g | 12 g |
| Onion powderranch | 1/4 tsp | 1 g | 2 g | 3 g | 4 g |
| Saltranch | to taste | — | — | — | — |
| Black pepperranch | to taste | — | — | — | — |
| All-purpose flourdredge | 2 cups | 240 g | 480 g | 720 g | 960 g |
| Cornstarchdredge | 1/2 cup | 64 g | 128 g | 192 g | 256 g |
| Baking powderdredge | 1 tsp | 4 g | 8 g | 12 g | 16 g |
| Saltdredge | 1 tsp | 6 g | 12 g | 18 g | 24 g |
| Garlic powderdredge | 1 tsp | 3 g | 6 g | 9 g | 12 g |
| Onion powderdredge | 1 tsp | 3 g | 6 g | 9 g | 12 g |
| Smoked paprikadredge | 1 tsp | 3 g | 6 g | 9 g | 12 g |
| Black pepperdredge | 1 tsp | 2 g | 4 g | 6 g | 8 g |
| MSGdredge | 1/4 tsp | 1 g | 2 g | 3 g | 4 g |
| Gochujangglaze | 3 tbsp | 54 g | 108 g | 162 g | 216 g |
| Ketchupglaze | 2 tbsp | 30 g | 60 g | 90 g | 120 g |
| Miringlaze | 2 tbsp | 30 mL | 60 mL | 90 mL | 120 mL |
| Soy sauceglaze | 1 tbsp | 15 mL | 30 mL | 45 mL | 60 mL |
| Honeyglaze | 1 tbsp | 21 g | 42 g | 63 g | 84 g |
| Brown sugarglaze | 1 tbsp | 12 g | 24 g | 36 g | 48 g |
| Garlic, mincedglaze; added off-heat | 3 cloves | 15 g | 30 g | 45 g | 60 g |
| Rice vinegarglaze; added off-heat | 1 tbsp | 15 mL | 30 mL | 45 mL | 60 mL |
| Neutral oilvegetable or canola | for frying | — | — | — | — |
| Sesame seedsgarnish | 1 tbsp | 9 g | 18 g | 27 g | 36 g |
| Green onions, thinly slicedgarnish | 2-3 stalks | 30 g | 60 g | 90 g | 120 g |
| Thai chilies, slicedgarnish; optional | 2-3 | — | — | — | — |
Marinade
- In a large bowl, whisk together buttermilk, gochujang, egg, soy sauce, fish sauce, ginger, garlic powder, onion powder, smoked paprika, black pepper, and MSG until combined.
- Add chicken thighs and drumsticks. Toss to coat. Cover and refrigerate at least 4 hours, ideally overnight.
Garlic Lemon Ranch
- Whisk together Kewpie mayo, sour cream, buttermilk, lemon juice, lemon zest, honey, garlic, dill, chives, onion powder, salt, and pepper.
- Taste and adjust seasoning. Cover and refrigerate until ready to serve.
Seasoned Flour
- In a wide, shallow bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, onion powder, smoked paprika, black pepper, and MSG.
- Add 3-4 tbsp of the marinade to the flour and rub it in with your fingers to create craggly bits. This is what makes the crust crunchy.
Frying
- Pour 3-4 inches of neutral oil into a Dutch oven or heavy pot. Heat to 350 degrees F (175 C).
- Double dredge each piece: lift a chicken piece out of the marinade, let excess drip off, press firmly into the flour (squeeze and press). Return to the marinade, then back into the flour again (press and squeeze a second time).
- Fry drumsticks 10-12 minutes until golden brown and 165 F internal. Fry thighs 6-8 minutes. Do not crowd the pot – work in batches.
- Drain on a wire rack.
Gochujang Glaze
- Combine gochujang, ketchup, mirin, soy sauce, honey, and brown sugar in a small saucepan. Simmer over medium-low heat, stirring occasionally, until slightly thickened, about 3-4 minutes.
- Remove from heat. Stir in minced garlic and rice vinegar.
- Working in batches, toss fried chicken in the glaze until fully coated.
Finish and Serve
Arrange glazed chicken on a platter. Garnish with sesame seeds, green onions, and sliced Thai chilies. Serve immediately with garlic lemon ranch on the side.
Notes
Quantities above are estimates – the original recipe was developed by feel and does not specify measurements. Adjust gochujang in the glaze to taste: 3 tbsp gives moderate heat.
The double dredge and the craggly flour bits from the marinade are what drive the crunch. Do not skip either step.
Recipe via @archerships. Chicken from Pasturebird.
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