The Best Fried Chicken

It’s true, I like simple food. Not much better for me than chicken, roasted, fried, in soup. It’s something that I never seem to get tired of. After making the Ad Hoc recipe for fried chicken several time and not being satisfied, I started looking further afield. I landed at the White on Rice Couple‘s page. In case you don’t want to spend days to explore the rich content like I did, here is the recipe for the best fried chicken I’ve ever had.


  • about 2-3 pounds chicken drumsticks or thighs, skin-on and bone-in. I usually cut up a whole chicken, leaving bones in just the drumstick, and the thigh, and cutting the breast into wing, tenderloin, with the remainder cut into three strips about equal in thickness.


For the marinade:

  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) fish sauce
  • 1 Tablespoon (15g) Brown Sugar
  • 1 Tablespoon (15ml) rice vinegar
  • 4-5 large cloves garlic, finely minced
  • 1/2 teaspoon fresh ground black pepper


Mix everything together in a suitable bowl, and whisk to combine. The original recipe calls for marinating for 1 – 3 hours, but I like the meat better if it marinates longer, say 8 – 10 hours. Cut the chicken up when you get home from the grocery, then refrigerated until the next morning. It just takes a couple minutes to make the marinade, pour it over the chicken, toss, and cover it, then refrigerate. It will be ready for dinner when you get home from work.


For frying:

  • 1 cup (125g) all-purpose flour
  • 1 teaspoon (5) baking powder
  • about 2 cups (480ml) cold water
  • Oil for frying


Cook it up!

One of the things that I like best about this recipe is the thin, crispy batter. Whisk everything together, and season with a little salt and black pepper, then remove the chicken from the marinade, letting excess drip off, then toss with the batter.


I like to fry in peanut oil, about1 1/2″ deep at about 375 F. Move the chicken quickly from the batter to the oil to keep a thick layer of batter intact. I start by frying the legs, thighs first, and keeping them warm in the oven while I fry the breast strips.

I sprinkle a little chopped cilantro over the dish, and serve with steamed short-grain rice, and I make this almost once every two weeks. It’s that good!

This entry was posted in Entrees, Poultry on by .


David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.

2 thoughts on “The Best Fried Chicken

  1. stephanie huntington

    David; will have to try. Got my chickens back, they are all6-7 pounds, probably too big for this recipe. But they are yummy. How about a chicken sausage recipe or a goat sausage recipe???

  2. Post author

    Yep, smaller birds are better for fried chicken. Will add the recipe for chicken sausage with sun-dried tomatoes and Parmesan cheese soon!

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