Fried Chicken Trio Recipe
A trio of crispy fried chicken styles—Szechuan-spiced, buttermilk-marinated, and glazed Tebasaki—each delivering bold flavors and satisfying crunch for a game night or family gathering.
Recipe by Tasty· Structured by ReelsMeals
From: Facebook(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
50 min estimated total time for 4 servings.
Explore related saves
Ingredients
- to taste honey
- to taste lemon juice
- to taste Greek yogurt
- to taste dill
- for frying oil
- brown granular spice or seasoning
- white granular ingredient
Szechuan-Style Fried Chicken
- to taste cornstarch
- to taste flour
- to taste Szechuan peppercorns
- to taste cumin
- to taste chili flakes
- to taste salt
- to taste sugar
- to taste garlic powder
- to taste water
Buttermilk-Marinated Fried Chicken
- to taste buttermilk
- to taste salt
- to taste black pepper
- to taste cayenne pepper
- 4 pieces boneless skinless chicken thighs
- to taste flour
- to taste garlic powder
Tebasaki Fried Chicken
- to taste chicken wings
- to taste potato starch
- to taste soy sauce
- to taste mirin
- to taste sake
- to taste sugar
- to taste garlic
- to taste red dried chilies
- to taste sesame seeds
Instructions
- 1Szechuan-Style Fried Chicken: Mix cornstarch, flour, Szechuan peppercorns, cumin, chili flakes, salt, sugar, and garlic powder in a bowl. Whisk in water until smooth. Coat chicken thighs in the batter, then deep fry at 350°F for about 7 minutes or until golden brown. Let rest, then fry again at a higher temperature until crisp. Add red dried chilies to a wok with oil and aromatics, return the fried chicken and stir‑fry briefly.
- 2Buttermilk-Marinated Fried Chicken: Season buttermilk with salt, black pepper, and cayenne pepper. Combine the white liquid with the spices, add raw chicken pieces, and cover with plastic wrap to marinate for 1 hour in the refrigerator. Remove chicken, dredge in a mixture of flour, salt, black pepper, cayenne pepper, and garlic powder, then deep fry at 350°F for about 7 minutes or until golden brown. Transfer fried chicken to a bowl.
- 3Tebasaki Fried Chicken: Coat chicken wings with potato starch and deep fry for 7‑8 minutes until cooked through; increase temperature for a golden finish. Simmer soy sauce, mirin, sake, sugar, and grated garlic until syrupy, add a pinch of white granular ingredient and stir. Toss the fried wings in the glossy reddish‑brown glaze, sprinkle with sesame seeds, and serve on a plate.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prepare batter before frying
Mix the dry ingredients and whisk in water to a smooth batter, then coat the chicken thighs before the first fry.
Allow a brief rest between fryings
After the initial 7‑minute fry, let the chicken rest before the second, higher‑temperature fry for extra crispness.
Marinate chicken for full hour
Season the buttermilk, add the thighs, cover, and refrigerate for 1 hour before dredging and frying.
Simmer glaze to syrupy consistency
Combine soy sauce, mirin, sake, sugar, and grated garlic, then simmer until the mixture becomes syrupy before tossing the wings.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Tasty Cook-Off Fried Chicken Collection?
- About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
- How many servings does this Tasty Cook-Off Fried Chicken Collection recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tasty Cook-Off Fried Chicken Collection recipe come from?
- It was shared by Tasty on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.