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Chowking-Style Fried Chicken Recipe

Prep Time10 minutes
Active Time30 minutes
Course: Main Course
Cuisine: American, Chinese
Yield: 2
Cost: $5

Equipment

  • 1 deep skillet or Dutch oven
  • 1 Bowl
  • 1 Baking sheet

Materials

For the Marinade

  • 2 lbs chicken pieces (thighs, drumsticks, wings)
  • 1 cup buttermilk or yogurt
  • 2 tablespoon soy sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the Coating

  • 2 cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • Oil for frying

Instructions

Marination:

  • In a large bowl, combine the buttermilk or yogurt, soy sauce, garlic powder, onion powder, paprika, salt, and black pepper to create the marinade.
  • Add the chicken pieces to the marinade, ensuring they are fully coated.
  • Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally overnight. This allows the flavors to infuse the meat and make it tender.

Coating Preparation:

  • In a separate bowl, combine the flour, garlic powder, onion powder, paprika, salt, and white pepper to make the coating mixture.
  • Line a baking sheet with parchment paper.

Coating the Chicken:

  • Remove the marinated chicken from the refrigerator and let it reach room temperature.
  • One by one, coat the chicken pieces with the flour mixture, pressing the coating onto the chicken to ensure a thick layer.
  • Place the coated chicken on the prepared baking sheet. Allow them to rest for 15-20 minutes. This step helps the coating adhere better during frying.

Frying:

  • In a deep skillet or Dutch oven, heat oil to 350°F (175°C).
  • Gently place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches if needed.
  • Fry the chicken for about 15-20 minutes, turning occasionally, until the coating is crispy and golden brown, and the internal temperature of the chicken reaches 165°F (74°C).
  • Use a slotted spoon to transfer the fried chicken to a wire rack set over a paper towel-lined tray. This helps drain excess oil and maintain the crunchiness of the coating.