The Best Fried Chicken Is In Your Kitchen

By Alex Chung
Writer for Pro Home Cooks

Finding fried chicken is a dime a dozen but good, really really good fried chicken is hard to find. To get that crunchy crackly dark golden brown crust, juicy tender meat that is perfectly seasoned is not something you’ll find at your average fried chicken spot. No, this kind of fried chicken is the kind that is perfected over years and years of trial and error, proper technique and development. Luckily for me and now all of you, we get to learn the tips, tricks, and secrets from a fried chicken master himself. His recipe took over New York City overnight and now he’s going to share his recipe with us. So, lets get into it. Click here to see the full video!

Crispy Spicy Fried Chicken


  • One 3 1/4 – 4 pound chicken, cut into pieces * 
  • 3 tablespoon of kosher salt
  • 1 tablespoon of sugar
  • 1 tablespoon of MSG
  • 1 cup of buttermilk
  • 1 tablespoon of mustard
  • 1 tablespoon of seasoning mix
  • 1 tablespoon of five spice powder
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • 2 tablespoon of all purpose flour
  • 2 cup of all purpose flour
  • 1/4 cup of potato starch
  • 1/4 cup of cornstarch
  • 1 tablespoon of seasoning mix
  • 3 cup of neutral frying oil
  • Duck Fat Spice Mix, recipe below

  1. To a bowl combine the kosher salt, sugar, and MSG. This is your all purpose seasoning mix. Set aside.
  2. In another bowl, combine the buttermilk with mustard, seasoning mix, five spice powder, onion powder, garlic powder, and all purpose flour. Mix until you have a goopy paste.
  3. Add the chicken to the buttermilk mixture and toss to coat evenly. Let sit in the fridge overnight. See here to see how we cut a whole chicken into perfect frying pieces! 
  4. The following day, mix together 2 cups of all purpose flour with the seasoning mix, corn starch and potato starch in a wide baking dish. Blend well and set the dry mix aside.
  5. Bring a pot of oil to 325 F. Take the chicken out and dredge into the dry mix being sure to not have any wet spots. Fry for 7 – 10 minutes depending on the piece. You want the chicken to be fully cooked and golden brown. Remove from the oil and let sit for 10 – 15 minutes. 
  6. When you are ready to eat, fry the chicken for a second time for about 3 – 5 minutes. This time you are really looking to crisp up the crust and warm up the chicken. 
  7. Remove from the oil and place on a wire rack to catch the drippings and immediately brush on the duck fat spice mix. Let sit for 5 minutes to cool down. Enjoy!

Duck Fat Spice Mix


  • 2 cup of dried chilies
  • 1/3 cup of Szechuan peppercorn
  • 1 teaspoon of hickory smoke powder
  • 1 teaspoon of seasoning mix
  • 1 teaspoon of sugar
  • 1 tablespoon of rice vinegar powder
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1-1/2 cups of duck fat



  1. To a dry pan, toast the Szechuan peppercorn. Once they begin to smoke that means they are ready. About 3 – 4 minutes. Remove from the pan and add in the chilies.
  2. Toast the chilies until they change color and begin to blister. Add them to a blender along with the peppercorns, hickory smoked powder, sugar, and seasoning mix. Blend to a fine powder.
  3. To the chili mix, add in the rice vinegar powder, salt, and sugar. Give it a taste and adjust the seasoning to your liking.
  4. To a pot, melt the duck fat just until it reaches its liquid stage. Slowly pour over the dry spice mix and whisk to combine. Set aside.

Green Garlic Sauce

  • 1 spring garlic (leaves & stem only), roughly chopped
  • Handful of cilantro, roughly chopped
  • Handful of parsley, roughly chopped
  • 2/3 cup of canola oil
  • 1/2 cup of buttermilk
  • 2 tablespoons of mayo
  • 2 tablespoon of sour cream
  • 1 tablespoon of onion powder
  • 1 tablespoon of garlic powder
  • Pinch of MSG
  • 1 tablespoon of rice vinegar
  1. In a blender, add the roughly chopped garlic leaves and stem, cilantro, and parsley along with cold canola oil. Blend until smooth.
  2. Place into a pot and boil for a couple of minutes (2 -3 minutes) and to keep it green set the pot immediately in an ice bath to fully cool down.
  3. To a bowl, mix together buttermilk, mayo, sour cream, onion powder, garlic powder, MSG, rice vinegar, and 2 tablespoons of the green oil.
By Alex Chung
Senior Food Writer at Pro Home Cooks
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  1. nicole-11 says:

    What exactly is the “seasoning mix” in the ingredient list?

    • eric-17 says:

      His seasoning mix is 3 tablespoon of kosher salt
      1 tablespoon of sugar
      1 tablespoon of MSG
      for a total of 5 spoon
      u r only using 1 spoon for 1 batch of chicken
      if you add them all I guess its gonna be very salty

    • christian-6 says:

      Hi, first time commenting here, thanks for the knowledge sharing first of all! I would like to ask can I use liquid rice vinegar instead of the powdered rice vinegar if i can’t get my hands on it. I think I need to import it and it’s quite hard, but I really want to try to make this chicken! If i can do that, then what would be the ratio between the powder and liquid? Thanks much.

      • paul-16 says:

        Powdered rice vinegar is hard to find in New Zealand, I wonder if Powdered sushi mix would be a good substitute