How to Cook Bad Bird's Umami Fried Chicken at Home

How to Cook Bad Bird's Umami Fried Chicken at Home

Published Nov 10 2021

To cook this recipe, you'll need our Umami Fried Chicken kit.

Tools & Equipment
Breading the Chicken
Frying the Chicken
Seasoning the Chicken
Preparing the Gravy
Shelf Life


Tools & Equipment

  • A frying pot (A cast iron dutch oven is best, but a stock pot will work too.)
  • A deep-frying thermometer (Not required but extremely helpful)
  • Mixing bowls for breading the chicken
  • Tongs to lift the chicken
  • A wire rack or any kind of surface with holes. (For seasoning the chicken.)
  • A neutral frying oil (ex. Canola, Vegetable, Palm, etc.)
  • A salt/pepper shaker (place seasoning inside)

Breading the Chicken

  • Thaw out raw brined chicken to room temperature. Pat dry each piece with paper towels. (Cook it immediately for food safety.)
  • If your chicken is too cold, it will bring down your oil temp too quickly when you drop the chicken in the hot oil.
  • In a bowl, mix the batter mix with ⅔ cup of water together in a mixing bowl to form a batter. 
  • One by one, dip each chicken piece to the wet batter and coat evenly, reaching every crevice including areas under the skin.
  • Once fully coated in batter, let batter drip for a few seconds.
  • Dredge the chicken in the breading mix. Be careful not to overcoat your chicken with batter! A thin layer should be enough to make your chicken crispy.
  • Pro tip: drop some wet batter into the breading mix to form clumps of starch. When stuck to the chicken, those clumps will turn into crispy bits when fried.

Frying the Chicken

  • Fill your pot with cooking oil.
  • If you have a thermometer, get your oil temperature up to 325-350F.
  • Drop each piece of chicken one by one.
  • Do not do overcrowd the pan and do not drop the chicken all at once. This will bring down the oil temperature and will turn your chicken soggy.
  • Fry for ~8-11 minutes. (Will depend on your temp.)
  • Tip: our breading gets dark quickly so watch the color.
  • Once done, place chicken on wire rack to rest.
  • Note: due to the spices in our breading, our chicken will appear visually darker than most.

Seasoning the Chicken

  • While the chicken is hot, season the chicken with our umami seasoning.
  • Hot oil will help the seasoning stick to the chicken.
  • Use a shaker to spread the seasoning evenly on the chicken.

Preparing the Gravy

  • Bring a pot of water to a boil.
  • Drop the frozen sealed gravy pack into the boiling water for 1 minute. Do not worry, we use heavy duty plastic that can withstand heat for a short period of time.
  • Turn off the stove and leave the gravy pack in the hot water until it is fully warm.
  • Open packet and whisk/mix gravy to emulsify/even it out.

🏆  You're done! Congratulations and enjoy your meal.

    Shelf Life

    To make sure your fried chicken is of best quality, make sure to consume it before it goes bad! Here's a guide to help you keep track.

    🍗 Ingredient 📦 Storage 🐥 Shelf Life
    Raw Brined Chicken Keep Frozen 2 months
    Batter Mix Room Temp 1 month
    Breading Mix Room Temp 1 month
    Gravy Keep Frozen 2 months
    BB Seasoning Powder Room Temp 1 month (if unopened)


    ❓ If you have questions, feel free to reach out and send us a message.

    If you read and followed our guide, please send us photos of your fried chicken. 🌟 We'd love to see it!

    Ready to cook? Buy our Umami Fried Chicken kit right now.