Umami Fried Chicken Cook-at-Home Kit (6pcs)

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  Gr8 to share
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  Chicken thigh

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

  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

    

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  A post shared by Lowbrow Casual Restaurants (@eatlowbrow) on Aug 21, 2020 at 1:07am PDT

  
  

  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)

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  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.

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  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.

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  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.

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  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.

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  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.