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)
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Ingredients
- honey, to taste
- lemon juice, to taste
- Greek yogurt, to taste
- dill, to taste
- for frying oil
- brown granular spice or seasoning
- white granular ingredient
Szechuan-Style Fried Chicken
- 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, to taste
Buttermilk-Marinated Fried Chicken
- buttermilk, to taste
- salt, to taste
- black pepper, to taste
- cayenne pepper, to taste
- 4 pieces boneless skinless chicken thighs
- flour, to taste
- garlic powder, to taste
Tebasaki Fried Chicken
- 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, to taste
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.
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Cooking context
50 min estimated total time for 4 servings.
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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.