Savor this ultra-crispy, double-fried chicken from Executive Chef Jesse Mallgren—a favorite of  is a Jordan’s guests and staff for its light, crackly coating and irresistible crunch.

Instructions

Share

Prepare the Chicken

Cut the chicken into 10 pieces:

  • Separate the two leg quarters.
  • Cut each leg quarter into 1 drumstick and 1 thigh.
  • Remove the two wings.
  • Split the breast into 4 pieces, leaving the bones in to keep the meat moist.

Season the chicken generously with salt and white pepper.

Place the chicken pieces on a baking sheet. Cover with parchment paper or plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Make the Batter

In a large bowl, combine cornstarch, rice flour and salt. Mix well.

Slowly pour in the cold water, whisking continuously until smooth. The batter should have the consistency of thin pancake batter.

First Fry

Heat oil in a deep fryer or large pot to 300°F (150°C). Dip each piece of chicken into the batter so it is fully coated.

Carefully lower the chicken into the hot oil. Do not overcrowd the fryer.

Fry for 6 minutes.

Remove the chicken and place it on a wire rack to rest.

Repeat until all pieces are fried once.

Second Fry (for extra crispiness)

Increase the oil temperature to 350°F (175°C). Fry the chicken a second time for 5 minutes, until golden and crispy.

Remove and drain on a rack.

Finish

Season or toss the hot chicken with your favorite seasoning (examples: garlic salt, chili flakes, lemon pepper, or Korean-style sauce). Serve hot.