Tarragon Deep-Fried Chicken --- The Crispiest, Most Tender & Juicy Deep-Fried Chicken Ever!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt provides creaminess with fewer calories.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and remain juicy.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: corn oil

Canola oil is healthier and often similarly priced.

Preheat the oven to 200°C (400°F).

Measure out 2 tablespoons dried tarragon flakes, 1 tablespoon dried garlic flakes, and 2 tablespoons dried chili flakes.

In a jug, combine the tarragon, garlic flakes, chili flakes, 175 ml chicken stock, 50 ml dry white wine, and 30 grams of softened butter; mix until well combined.

Place chicken pieces in a large baking pan and pour the flavoring mixture over them.

Cover the pan with foil and bake the chicken pieces for 18 minutes.

After 18 minutes, remove the chicken from the oven and carefully take off the foil; transfer the chicken to a cooling rack in another pan to cool for 30 minutes.

In a spice grinder, combine 2 tablespoons Himalayan rock salt and 1.5 ml pure MSG; grind until you have a very fine powder.

In another pan, measure out 1 cup of cornstarch and 1 cup of strong white bread flour; add 2 teaspoons baking powder and the powdered MSG salt, then mix thoroughly until combined.

In a large jug, combine 3 eggs with 150 ml full cream milk and whisk briefly; set aside.

Sprinkle a little of the flour mixture over a large platter to prevent the coated chicken from sticking.

Coat the chicken pieces by dropping them into the flour mixture, mixing until coated, then dipping them in the egg, and transferring them back to the flour mixture to dredge until well coated.

Transfer the coated chicken to the platter to rest before frying.

Heat oil to 190°C (350°F).

Fry the chicken pieces in batches for 5 minutes per batch until crisp and golden.

Remove the pieces from the oil and drain excess oil on kitchen paper; allow to stand for a couple of minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens