Rustic Canyon Family Meal Fried Chicken
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
49
Sourness
39
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 cup
Soy Sauce1 cup
Ginger (chopped peeled)2 cups
All-Purpose Flour2 tsps
Kosher Salt (plus more)Directions:
1
Combine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken
2
Seal bag, turn to coat, and chill 2–12 hours
3
Preheat oven to 350°F
4
Pour oil into a large cast-iron skillet to come 1" up sides
5
Heat over medium-high until an instant-read thermometer registers 350°F
6
Remove chicken from marinade, letting excess drip off; season all over with salt and pepper
7
Combine flour, 2 tsp
8
Salt, and 1/2 tsp
9
Pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat
10
Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes
11
Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10–15 minutes
12
Season with salt
13
Combine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken
14
Seal bag, turn to coat, and chill 2–12 hours
15
Preheat oven to 350°F
16
Pour oil into a large cast-iron skillet to come 1" up sides
17
Heat over medium-high until an instant-read thermometer registers 350°F
18
Remove chicken from marinade, letting excess drip off; season all over with salt and pepper
19
Combine flour, 2 tsp
20
Salt, and 1/2 tsp
21
Pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat
22
Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes
23
Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10–15 minutes
24
Season with salt