From My Kitchen to Yours
The Great Fried Chicken Debate: There’s No Right Answer
Fried chicken. Just saying it makes people perk up. Crispy, juicy, golden perfection—what’s not to love? But here’s the thing about fried chicken: everyone thinks they know the best version. And guess what? They’re all right.
Some people swear by Southern buttermilk fried chicken, with its thick, craggy crust and deep, rich seasoning. Others champion Japanese karaage, where bite-sized pieces are marinated in soy, ginger, and garlic before being fried to a light, shattering crisp. Over in Mexico, you’ll find pollo frito with bright citrus notes and a thinner, crispier crust. Germany? They’ve got Backhendl, often served with lemon and mustard. And let’s not forget Korean fried chicken—twice-fried for that impossibly crunchy texture and bathed in sweet, spicy, or soy-garlic glazes.
The truth is, fried chicken is one of those universal foods that every culture does a little differently. And that’s the beauty of it—there’s no one right way. Which is exactly why I decided to create a version that pulls from some of my favorite styles, combining techniques and flavors into something uniquely mine.
My Ultimate Fried Chicken: A Little Bit of Everything
This recipe takes inspiration from everywhere. We’re marinating the chicken like the Japanese and Mexicans do, seasoning it like the Southerners, adding a touch of that German mustard trick, and finishing with a crispiness level that would make a Korean chef proud.
Ingredients:
For the Marinade:
4 bone-in, skin-on chicken thighs (or your preferred cut)
1 cup buttermilk (Southern touch for tenderness)
2 tbsp. soy sauce (Japanese-style umami boost)
1 tbsp. Dijon mustard (German-inspired tang)
Juice of 1 lime (Mexican brightness)
2 tbsp. Hot Sauce (My choice Cholula)
1 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. black pepper
For the Breading:
1 ½ cups all-purpose flour
½ cup cornstarch (for that ultra-crispy Korean crunch)
1 tbsp. baking powder (helps create those crispy ridges)
1 tsp. kosher salt
1 tsp. cayenne pepper
1 tsp. onion powder
For Frying:
Vegetable or peanut oil (enough to deep fry)
Optional Glaze: (For a sticky Korean-style finish)
¼ cup honey
2 tbsp. soy sauce
1 tbsp. gochujang (Korean chili paste)
1 tsp. sesame oil
1 clove garlic, minced
Instructions:
Marinate Like a Pro
In a bowl, mix the buttermilk, soy sauce, mustard, lime juice, hot sauce and spices.
Add the chicken, making sure it’s fully coated.
Cover and let it marinate for at least 4 hours, or overnight for max flavor.
Create the Perfect Coating
In a separate bowl, mix flour, cornstarch, baking powder, salt, cayenne, and onion powder.
Remove the chicken from the marinade, letting the excess drip off, and dredge it in the flour mixture. Press the coating on firmly for extra crispness.
Fry It Right
Heat oil in a deep pan or Dutch oven to 350°F (175°C).
Fry the chicken in batches, making sure not to overcrowd the pot. Cook for about 10-12 minutes, flipping halfway through, until golden brown and crispy.
Drain on a wire rack (not paper towels—this keeps it from getting soggy).
Optional Glaze (For the Flavor Addicts)
Combine honey, soy sauce, gochujang, sesame oil, and garlic in a saucepan.
Heat until slightly thickened, then brush or toss over the fried chicken.
The Verdict? There Is No Verdict.
This chicken doesn’t belong to any one tradition—it’s a little bit of everywhere. And that’s the best part of food: taking the best ideas from different places and making something that just works.
So, is this the ultimate fried chicken? Maybe. Maybe not. But I know one thing—when you take that first bite, you won’t be thinking about the “right” way to make fried chicken. You’ll just be thinking, damn, this is good.
White Wine Tomato Mussels (Serves 1–2)
Bright, briny, and bursting with flavor—perfect with grilled sourdough or over pasta.
Ingredients::
1 lb fresh mussels, scrubbed and debearded
2 tbsp olive oil
2 cloves garlic, thinly sliced
1 small shallot, finely diced
½ tsp red pepper flakes (optional, for a touch of heat)
½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
¾ cup cherry tomatoes, halved (or ½ cup canned crushed tomatoes)
1 tbsp tomato paste
1 tbsp unsalted butter
Salt to taste
Freshly cracked black pepper
2 tbsp chopped fresh parsley or basil (or both)
Grilled bread or pasta, for serving
Instructions:
Clean the mussels: Discard any that are open and don’t close when tapped. Rinse well under cold water and set aside.
Sauté the aromatics: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the shallot and garlic. Cook until soft and fragrant, about 2–3 minutes. Add red pepper flakes if using.
Build the sauce: Stir in the tomato paste and cook for 1 minute to concentrate the flavor. Add the cherry tomatoes (or crushed tomatoes), then pour in the white wine. Bring to a simmer and cook for 3–4 minutes, letting the alcohol cook off and the sauce slightly reduce.
Add mussels: Toss in the mussels and cover with a lid. Steam for 4–6 minutes, shaking the pot gently once or twice, until the mussels open. Discard any that don’t open.
Finish the sauce: Remove from heat and swirl in the butter. Season with salt and pepper to taste. Sprinkle with fresh herbs.
Serve: Spoon into a shallow bowl and serve immediately with crusty grilled bread or ladled over spaghetti.