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Vodka Fried Chicken Recipe by Mr. Make It Happen
Why Vodka? Koreans use vodka (or sometimes other types of alcohol) in their fried chicken recipes primarily for its effects on the texture and crispiness of the coating. Here’s why vodka is a popular ingredient in Korean fried chicken:
1. Texture Improvement
- Light and Crispy Coating: Vodka, like other high-proof alcohols, evaporates quickly when the chicken is fried. This rapid evaporation helps create a lighter, crispier crust because the liquid in the batter evaporates before the coating can fully set, leaving behind a thin, crunchy layer.
2. Batter Consistency
- Thin and Airy Batter: Alcohol can affect the consistency of the batter. In combination with flour and other ingredients, vodka helps achieve a thinner, airier batter, which contributes to a more delicate and crispy texture. It prevents the batter from becoming too heavy or dense.
3. Flavor Neutrality
- Neutral Flavor: Vodka has a neutral flavor, so it doesn’t significantly alter the taste of the fried chicken. This allows the chicken to maintain its original flavor profile while benefiting from the textural enhancements that vodka provides.
4. Moisture Control
- Prevents Greasiness: Because vodka evaporates quickly, it helps prevent the batter from becoming greasy. This is especially important in fried chicken, where excess oil can make the coating soggy rather than crispy.
5. Traditional and Modern Influences
- Fusion of Techniques: The use of alcohol in batter and frying techniques is not exclusive to Korean cuisine. Many cultures use beer or spirits to achieve similar results. In Korea, this method has become popular and is often associated with the trendy and flavorful Korean fried chicken that features a crisp coating and tender meat.
For this recipe, we are using 3 separate mixing bowls. One is for the buttermilk marinade, the 2nd is for the dry breading, and the 3rd is for the wet batter (where the vodka goes!)
This recipe is packed with flavor, thanks to chicken bouillon, sazon, and my dynamic duo of AP and Lemon Bae Seasoning. As always though, feel free to adjust the seasonings to your personal preference and sodium requirements.
For the buttermilk marinade, we are keeping it simple. 1 Quart of buttermilk, 3-4 tbsps hot sauce, and some seasoning.
Let this soak for 1-24 hours.
Meanwhile, prep your wet batter. For that you will need 2 egg whites, flour, cornstarch, vodka, AP, and chicken bouillon powder.
Mr. Make It Happen
All-Purpose Flour
Add all ingredients to a mixing bowl and mix to combine. It should result in a similar consistency to pancake batter.
In a separate mixing bowl, combine flour, cornstarch, and seasoning. For frying, we need the oil at 350 degrees and we are going to go into the wet batter first, followed by the dry flour, and then into the 350-degree oil. Fry for 8-12 minutes or until the chicken registers at least 165 degrees internal temp.
These gotta be the pretty wings Maxwell sung about, lol.
Serving Suggestions
- With Sides: Pair your crispy fried chicken with classic sides such as mashed potatoes, coleslaw, or cornbread.
- As Sandwiches: Serve the fried chicken on slider buns with lettuce, tomato, and your favorite sauces for a delicious chicken sandwich.
Tips for Perfect Fried Chicken
- Monitoring Oil Temperature: Keeping the oil at a consistent 350°F (175°C) is crucial for crispy chicken. Adjust the heat as needed to maintain the temperature.
- Double Coating: The double coating with flour and wet batter ensures an extra crunchy texture.
Enjoy your homemade fried chicken with its perfectly crispy exterior and tender, juicy interior. This recipe will quickly become a favorite at your family gatherings and special occasions
Print & Download Recipe
Vodka Fried Chicken
Equipment
- 1 Large Mixing Bowl
- 2 Small-Medium Mixing Bowls
Ingredients
For the Buttermilk Marinade:
- * 4 lbs chicken pieces legs, thighs, breasts, or a mix
- * 1 cup buttermilk
- * 1 tbsp hot sauce optional, for added flavor
- * AP Seasoning to taste
- * 1 packet sazon for extra flavor, if using
For the Coating:
- * 2 cups all-purpose flour
- * 1 cup cornstarch
- * 1 tsp paprika
- * 1 tsp garlic powder
- * 1 tsp onion powder
- * 1 tsp dried thyme
- * 1 tsp dried oregano
- * 1/2 tsp cayenne pepper adjust to taste
- * 1/2 tsp baking powder
- * 1 tsp salt or to taste
- * 1/2 tsp black pepper or to taste
For the Wet Batter:
- * 2/3 cup vodka
- * 1 cup flour
- * 1/2 cup cornstarch
- * 2 egg whites
- * AP Seasoning to taste
For Frying:
- * Vegetable oil for frying
Instructions
Marinate the Chicken
- Prepare the Marinade: In a large bowl, mix the buttermilk with hot sauce (if using). Add AP Seasoning and sazon for extra flavor. Whisk well to combine.
- Marinate the Chicken: Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results. This marinating process tenderizes the chicken and enhances its flavor.
Prepare the Coating
- Mix Dry Ingredients: In a large bowl or shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, baking powder, salt, and black pepper. Stir well to evenly distribute the seasonings.
Prepare the Wet Batter
- Combine Ingredients: In a separate bowl, whisk together the vodka, flour, cornstarch, egg whites, and AP Seasoning. The vodka helps create a lighter, crispier batter. Whisk until smooth and well combined.
Heat the Oil
- Heat the Oil: In a large, deep skillet or Dutch oven, heat enough vegetable oil to cover the chicken pieces about halfway (2-3 inches deep) to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature and ensure consistent frying.
Coat the Chicken
- Dredge in Flour Mixture: Remove the chicken from the buttermilk marinade, allowing any excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing down to ensure an even coating.
Dip in Wet Batter:
- After dredging in flour, dip the chicken pieces into the wet batter, allowing any excess to drip off.
Dredge Again:
- Return the chicken to the flour mixture for a second coating. Gently press the flour mixture onto the chicken to ensure a thick, even crust.
Fry the Chicken
- Fry in Batches: Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. This ensures each piece cooks evenly and becomes crispy.
Cook Until Crispy:
- Fry the chicken for about 8-12 minutes per side, depending on the size of the pieces. The internal temperature should reach 165°F (74°C), and the coating should be golden brown and crispy.
What is salon?
Apologies, thats a typo, it should say “sazon”, which is a seasoning.