Signature Fried Chicken (FOWL Style)
Signature Fried Chicken (FOWL Style)
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
For the Marinade
- 1/4 cup Sriracha
- 1/2 cup water
- 1 teaspoon salt
For the Dry Dredge
- 2 cups all-purpose flour
- 1/2 cup tapioca flour
- 1/2 cup cornstarch
For the Wet Dredge
- 1/2 cup water
- 1/2 cup buttermilk
- 2 tablespoons milk powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
For Frying and Serving
- 6 cups vegetable oil, for deep frying
- 2 tablespoons honey, or hot sauce, for drizzling
- 2 tablespoons seasoning powder, such as a spicy chicken seasoning blend
- 4 burger buns, toasted
- 1/2 cup creamy orange sauce, such as a spicy mayo or FOWL's signature sauce
- 1 cup shredded lettuce
- 4 cheese slices
- 1/4 cup red bell pepper, finely chopped
Instructions
- 1
Trim any excess fat or undesirable parts from the boneless, skinless chicken thighs.
⏱️ 5 min
- 2
In a large bowl, whisk together the Sriracha, 1/2 cup water, and 1 teaspoon salt to create the marinade.
⏱️ 2 min
- 3
Place the trimmed chicken thighs into a large container. Pour the prepared marinade over the chicken. Using gloved hands, mix the chicken thoroughly with the marinade, ensuring all pieces are well coated. Cover and marinate in the refrigerator for 24 hours.
⏱️ 3 min
- 4
In a large, shallow container or bowl, combine the all-purpose flour, tapioca flour, and cornstarch for the dry dredge. Whisk well to ensure an even mixture.
⏱️ 3 min
- 5
Remove the marinated chicken from the refrigerator. Take one piece of chicken at a time and place it into the dry dredge mixture. Using gloved hands, agitate and turn the chicken over at least 30 to 40 times, pressing the flour mixture onto the chicken to form a 'crag' on the surface. Set aside on a clean plate and repeat with remaining chicken.
⏱️ 10 min
- 6
In a separate bowl, whisk together 1/2 cup water, buttermilk, milk powder, garlic powder, onion powder, paprika, and black pepper to create the wet dredge.
⏱️ 2 min
- 7
Dip each crag-formed chicken piece (from step 5) into the wet dredge, ensuring it is fully coated. Allow any excess liquid to drip off.
⏱️ 3 min
- 8
Return the wet-dredged chicken pieces back into the dry dredge for a final coating. Again, agitate and turn the chicken over at least 30 to 40 times, pressing the dry mixture firmly onto the chicken to achieve a super textured, high crunch finish. Place the fully coated chicken on a wire rack.
⏱️ 10 min
- 9
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min•🌡️ 350
- 10
Carefully place 2-3 coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain 350°F.
⏱️ 15 min•🌡️ 350
- 11
Once fried, remove chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. While still hot, drizzle the fried chicken with honey (or hot sauce) and generously sprinkle with seasoning powder.
⏱️ 2 min
- 12
To assemble the burger: Spread the creamy orange sauce onto the bottom half of a toasted burger bun. Place one seasoned fried chicken thigh on top of the sauce. Add shredded lettuce, a cheese slice, and chopped red bell peppers. Place the top half of the bun to complete the burger. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Signature Fried Chicken (FOWL Style)
For the Chicken
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
For the Marinade
- 1/4 cup Sriracha
- 1/2 cup water
- 1 teaspoon salt
For the Dry Dredge
- 2 cups all-purpose flour
- 1/2 cup tapioca flour
- 1/2 cup cornstarch
For the Wet Dredge
- 1/2 cup water
- 1/2 cup buttermilk
- 2 tablespoons milk powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
For Frying and Serving
- 6 cups vegetable oil, for deep frying
- 2 tablespoons honey, or hot sauce, for drizzling
- 2 tablespoons seasoning powder, such as a spicy chicken seasoning blend
- 4 burger buns, toasted
- 1/2 cup creamy orange sauce, such as a spicy mayo or FOWL's signature sauce
- 1 cup shredded lettuce
- 4 cheese slices
- 1/4 cup red bell pepper, finely chopped
Instructions
- 1
Trim any excess fat or undesirable parts from the boneless, skinless chicken thighs.
⏱️ 5 min - 2
In a large bowl, whisk together the Sriracha, 1/2 cup water, and 1 teaspoon salt to create the marinade.
⏱️ 2 min - 3
Place the trimmed chicken thighs into a large container. Pour the prepared marinade over the chicken. Using gloved hands, mix the chicken thoroughly with the marinade, ensuring all pieces are well coated. Cover and marinate in the refrigerator for 24 hours.
⏱️ 3 min - 4
In a large, shallow container or bowl, combine the all-purpose flour, tapioca flour, and cornstarch for the dry dredge. Whisk well to ensure an even mixture.
⏱️ 3 min - 5
Remove the marinated chicken from the refrigerator. Take one piece of chicken at a time and place it into the dry dredge mixture. Using gloved hands, agitate and turn the chicken over at least 30 to 40 times, pressing the flour mixture onto the chicken to form a 'crag' on the surface. Set aside on a clean plate and repeat with remaining chicken.
⏱️ 10 min - 6
In a separate bowl, whisk together 1/2 cup water, buttermilk, milk powder, garlic powder, onion powder, paprika, and black pepper to create the wet dredge.
⏱️ 2 min - 7
Dip each crag-formed chicken piece (from step 5) into the wet dredge, ensuring it is fully coated. Allow any excess liquid to drip off.
⏱️ 3 min - 8
Return the wet-dredged chicken pieces back into the dry dredge for a final coating. Again, agitate and turn the chicken over at least 30 to 40 times, pressing the dry mixture firmly onto the chicken to achieve a super textured, high crunch finish. Place the fully coated chicken on a wire rack.
⏱️ 10 min - 9
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F. Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min•🌡️ 350 - 10
Carefully place 2-3 coated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain 350°F.
⏱️ 15 min•🌡️ 350 - 11
Once fried, remove chicken from the oil and place on a wire rack set over a baking sheet to drain excess oil. While still hot, drizzle the fried chicken with honey (or hot sauce) and generously sprinkle with seasoning powder.
⏱️ 2 min - 12
To assemble the burger: Spread the creamy orange sauce onto the bottom half of a toasted burger bun. Place one seasoned fried chicken thigh on top of the sauce. Add shredded lettuce, a cheese slice, and chopped red bell peppers. Place the top half of the bun to complete the burger. Serve immediately.
⏱️ 5 min