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Koji Fried Chicken
From splendidtable.org
Serves 4–6
8 hrs + 1.5 hrs (mostly chilling)
Bone-in chicken marinated in shio koji, dredged in a koji-rice flour coating, fried then baked until golden and juicy.
| prepAdjust oven rack to middle position and preheat to 350°F / 180°C | |||||
| 1.6 kg bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed | Marinate chicken, refrigerate 8 hrs–3 days | Season with salt and serve | |||
| 7 tablespoons shio koji | |||||
| 1/2 cup plus 105 g firm granular rice koji | Blend koji, flour, cornstarch, salt, pepper & baking powder until fine | Whisk buttermilk, salt & pepper; dunk & dredge chicken, chill 1.5–24 hrs | Heat oil to 375°F / 190°C; fry in batches 2–3 min per side | Bake 350°F / 180°C, 10–20 min until 160°F / 71°C or 170°F / 77°C | |
| 1/2 cup plus 115 g all-purpose flour | |||||
| 130 g cornstarch | |||||
| 2 teaspoons kosher salt (for coating) | |||||
| 1 teaspoon pepper (for coating) | |||||
| 1 teaspoon baking powder | |||||
| 240 ml buttermilk | |||||
| 1 teaspoon kosher salt (for buttermilk) | |||||
| 1 teaspoon pepper (for buttermilk) | |||||
| 1.4 L vegetable oil | |||||
| kosher salt (for finishing) | |||||
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