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

Contents:
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.