International dishesFried DishesUnited States40 minutes to prepare, 20 minutes to cook
Milk soaked fried chicken with creamy onion sauce comes out with a shaggy, loudly crunchy crust. Judging the oil is the difficult part, since a flame that runs too high burns the coating while the inside is still raw.
The chicken soaks for 30 minutes in seasoned milk, which softens the meat and settles its aroma. The coating is split in two, one dry and one wet, and the pieces move back and forth between them. The shaggy crust comes from a thick final coat of dry flour.
This batch weighs about 1.7kg, at roughly 164 calories per 100g.
Method
Rinse 700g chicken and prick the pieces all over with a fork so the seasoning carries in.
Put the chicken in a bowl with 1/2 teaspoon salt, 1/2 teaspoon seasoning powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon black pepper, pour over 300ml oat milk, mix through and leave to soak for 30 minutes.
Slice 1/2 onion thinly and soak it in iced water for 10 to 15 minutes to take off the sharpness and crisp it up.
Mix 200g all purpose flour, 50g cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon paprika and 1/2 teaspoon black pepper. Divide the mixture in two, leaving one half dry and stirring the other with 200ml water into a batter.
Roll the chicken through the dry mix, dip it in the batter, then coat it thickly in the dry mix again to build the shaggy crust.
Heat the oil and fry the chicken over medium heat until golden and crisp, then lift it out to drain.
Make the sauce: stir 100g unsweetened yogurt, 1 tablespoon honey, 2 tablespoons Lean Mayo, a little salt and a little black pepper until smooth.
Arrange the chicken on a plate, pile the drained onion on top, pour over the creamy sauce and toss at the table.
Tips
Soaking the chicken in oat milk keeps the meat juicy and mild, and stands in for the American buttermilk that is hard to buy here.
Fifteen minutes in the fridge thickens and chills the sauce, which is right against hot chicken.
Honey is still sugar, so keep it to the 1 tablespoon given in the sauce.
Without paprika, mild Korean chili powder holds the same red color.
Leftover chicken keeps in the fridge with the sauce stored separately, and a turn in the air fryer brings the crust back.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.