Fried Chicken

14h 30m

Forget take out or drive-thrus; this chicken has it all! It's so crispy, flavorful and juicy, you'll be craving fried chicken every night of the week.

Fried chicken can be found in many forms throughout many cultures. This American-style fried chicken has garnered a cult following at the Amass wine bar in Copenhagen. And now the secret recipe is being shared for the first time.

Add 8 g of whole black pepper to a blender
Add 11 g of celery seed
Add 23 g of onion powder
Add 8 g of paprika
Add 2 ½ g of fine salt
Blend from low speed to medium speed until the spices are pulverized
Add 600 g of all purpose flour to a bowl
Add 150 g of cornstarch
Add spice blend
Mix to combine. The breading flour is ready
Add 25 g of whole black pepper to a blender
Add 12 g of dried rosemary powder
Add 100 g of fine salt
Add 5 dried bay leaves
Add 37 g of sugar
Add 18 g of celery seeds
Blend from low speed to medium speed to pulverize the spices
The fried chicken cure is ready
Lay out 600 g of boneless and skinless chicken thighs as flat as possible
Use 12 g of the fried chicken cure to evenly season both sides of the thighs
Cover and let cure in the refrigerator for 12h
Remove the chicken thighs from the refrigerator. Leave at room temperature for 45m to temper
Dip each chicken thigh in 300 g of buttermilk, coating completely
Move the chicken thighs into 400 g of breading flour and dredge. Gently shake off any excess flour
Add chicken thighs to 5 L of vegetable oil at medium heat. Keep chicken from sticking to the bottom of the pan. Fry for at least 8m until dark golden brown and crispy
The fried chicken is ready
Enjoy!!