Whole Fried Chicken
Baek Jong-won’s Style Crispy Old-Fashioned Fried Chicken: Enjoy at Home Now!
I have fond memories of my father bringing home fried chicken in a yellow envelope after work when I was young. I occasionally buy it, but recently, I was inspired by Baek Jong-won’s old-fashioned fried chicken recipe and decided to make it myself. It tastes so much better than store-bought! It’s incredibly savory, has absolutely no chickeny smell, and is delicious because it’s fried in clean oil.
Ingredients
- 1 whole chicken (about 10-12 size recommended)
- Pinch of salt
- Pinch of black pepper
- Approx. 1/2 cup all-purpose flour (or frying powder)
- 2 potatoes (optional, for serving)
Cooking Instructions
Step 1
Start by washing the chicken thoroughly under running water. It’s important to clean it meticulously, removing any residual internal organs or impurities, especially around the bones. Pat the chicken dry with paper towels. Season generously with salt and black pepper. Gently massage the seasonings into the entire chicken, like giving it a spa treatment, to ensure the flavor penetrates deeply. For the thicker parts like the breast, making a few shallow cuts can help the seasoning soak in better.
Step 2
Once seasoned, wrap the chicken tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 1 hour. I placed mine in the fridge for about 3-4 hours since I was cooking in the afternoon. This marinating period allows the chicken to become more tender and the flavors to develop, resulting in a more delicious final dish.
Step 3
Before frying, make sure to pat the chicken completely dry with paper towels. Any remaining moisture can cause hot oil to splatter and prevent the coating from adhering properly. Prepare about 1/2 cup of all-purpose flour (or frying powder). Evenly coat the entire chicken with the flour. Avoid applying too thick a layer, as it can make the coating heavy and the oil dirty. Aim for a thin, even coating by gently patting the flour on, almost like applying makeup.
Step 4
Now it’s time to fry the floured chicken. Since whole chicken needs to cook slowly to ensure it’s done on the inside, it’s best to start frying over medium-low heat rather than high heat. If the oil is too hot, the outside will brown too quickly while the inside remains undercooked. To test the oil temperature: drop a small amount of the flour mixture into the hot oil. If it floats up after counting ‘one-two-three-four’ Mississippi, the temperature is just right. Since my chicken wasn’t fully submerged, I flipped it frequently to cook both sides.
Step 5
Continue frying, carefully managing the heat so the oil doesn’t get too hot. Flip the chicken regularly, observing its transformation as it gradually turns a beautiful golden brown. Watching the chicken develop that appealing color is sure to get your appetite going!
Step 6
For the thicker parts like the breast and legs, making some diagonal cuts while frying will help heat penetrate evenly and cook faster. Once the chicken has a nice golden-brown color and is cooked through, slightly increase the heat for the final minute or two. This will crisp up the coating and enhance its color. If you’re frying potatoes alongside, add them during this stage for perfectly cooked fries. After frying, place the chicken on a wire rack or paper towels for a moment to drain excess oil, ensuring maximum crispiness.
