Buttermilk Fried Chicken and Tangzhong Milk Bun
Buttermilk Fried Chicken and Tangzhong Milk Bun
Ingredients
For the Buttermilk Fried Chicken Brine
- 500 g buttermilk
- 25 g salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 sprigs thyme, chopped and bruised
- 1 tablespoon pepper
- 1 whole chicken, spine removed
For the Frying Flour Mix
- 6 tablespoons plain flour
- 1 tablespoon tapioca flour
- 1 tablespoon rice flour
- 1 pinch salt
- as needed vegetable oil, for deep frying
For the Tangzhong Milk Bun
- 1 recipe Tangzhong milk bun, prepared separately (recipe not provided here)
Instructions
- 1
In a large bowl or resealable bag, combine the buttermilk, 25g salt, garlic powder, paprika, chopped and bruised thyme, and pepper to create the brine. Mix well until the salt is dissolved.
⏱️ 5 min
- 2
Add the whole chicken (with spine removed) to the buttermilk brine, ensuring it is fully submerged. Cover the bowl or seal the bag and refrigerate for 12 hours to allow the chicken to marinate and tenderize.
⏱️ 5 min
- 3
After 12 hours, remove the chicken from the brine. Allow any excess brine to drip off thoroughly. Pat the chicken dry with paper towels to ensure a crispy coating.
⏱️ 5 min
- 4
In a shallow dish, combine the plain flour, tapioca flour, rice flour, and a pinch of salt. Mix thoroughly to create the frying flour mix.
⏱️ 5 min
- 5
Dredge each piece of chicken in the flour mix, ensuring it is completely coated. Gently shake off any excess flour.
⏱️ 5 min
- 6
Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 180 degrees C (350 degrees F). Ensure there is enough oil to submerge the chicken pieces without overcrowding the pot.
⏱️ 10 min•🌡️ 180
- 7
Carefully place the coated chicken pieces into the hot oil. Fry in batches if necessary to maintain oil temperature. Cook until the chicken is golden brown and the internal temperature reaches 70 degrees C (165 degrees F) when checked with a meat thermometer. This typically takes about 10-15 minutes per batch, depending on the size of the chicken pieces.
⏱️ 15 min•🌡️ 180
- 8
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately alongside freshly baked Tangzhong milk buns.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Buttermilk Fried Chicken and Tangzhong Milk Bun
For the Buttermilk Fried Chicken Brine
- 500 g buttermilk
- 25 g salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 sprigs thyme, chopped and bruised
- 1 tablespoon pepper
- 1 whole chicken, spine removed
For the Frying Flour Mix
- 6 tablespoons plain flour
- 1 tablespoon tapioca flour
- 1 tablespoon rice flour
- 1 pinch salt
- as needed vegetable oil, for deep frying
For the Tangzhong Milk Bun
- 1 recipe Tangzhong milk bun, prepared separately (recipe not provided here)
Instructions
- 1
In a large bowl or resealable bag, combine the buttermilk, 25g salt, garlic powder, paprika, chopped and bruised thyme, and pepper to create the brine. Mix well until the salt is dissolved.
⏱️ 5 min - 2
Add the whole chicken (with spine removed) to the buttermilk brine, ensuring it is fully submerged. Cover the bowl or seal the bag and refrigerate for 12 hours to allow the chicken to marinate and tenderize.
⏱️ 5 min - 3
After 12 hours, remove the chicken from the brine. Allow any excess brine to drip off thoroughly. Pat the chicken dry with paper towels to ensure a crispy coating.
⏱️ 5 min - 4
In a shallow dish, combine the plain flour, tapioca flour, rice flour, and a pinch of salt. Mix thoroughly to create the frying flour mix.
⏱️ 5 min - 5
Dredge each piece of chicken in the flour mix, ensuring it is completely coated. Gently shake off any excess flour.
⏱️ 5 min - 6
Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 180 degrees C (350 degrees F). Ensure there is enough oil to submerge the chicken pieces without overcrowding the pot.
⏱️ 10 min•🌡️ 180 - 7
Carefully place the coated chicken pieces into the hot oil. Fry in batches if necessary to maintain oil temperature. Cook until the chicken is golden brown and the internal temperature reaches 70 degrees C (165 degrees F) when checked with a meat thermometer. This typically takes about 10-15 minutes per batch, depending on the size of the chicken pieces.
⏱️ 15 min•🌡️ 180 - 8
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately alongside freshly baked Tangzhong milk buns.
⏱️ 5 min