deepfried

A popular mukbang favourite among many foodie YouTubers, Korean Bburinkle Chicken is a crispy fried chicken with a cheesy, onion, and garlic coating.  This chicken is completely addictive and perfect when served with a sweet dipping sauce.

Korean Bburinkle Chicken

chicken ((Use legs, wings, thighs

milk ((Whole

eggs

all purpose flour

onion powder

garlic powder

paprika

oregano

salt

teapoon black pepper

oil for frying ((Use vegetable or canola oil.))

cheese powder

parsley flakes

Wash your chicken pieces and pat them dry with paper towels. Place the chicken in a large bowl and set aside.

In a separate bowl, whisk together the milk and eggs. Pour over the chicken. Move the chicken about so that it’s well coated and fully submerged. Set aside for 20-30 minutes.

Next, add the oil to a deep Dutch oven. Pre-heat the oil to 325 degrees F.

While the oil is heating, add the flour, onion powder, garlic powder, paprika, oregano, salt, and pepper to a large bowl. Whisk to combine.

Set up a work station. You will need two large baking sheets with a cooling rack sitting onto each one.

Working with one piece of chicken at a time, remove it from the milk and egg mixture. Gently shake off the excess liquid. Coat the chicken well in the flour mixture and set it onto one of the prepared baking sheet/cooling racks. Do this with all of the chicken, again, working with one piece at a time.

Once all of the chicken has been coated, again, working with one piece at a time, dip it once more into the milk and egg mixture until fully submerged. Remove and gently shake off the excess liquid. Coat once again in the flour mixture and place it back onto the cooling rack.

Now that all of the chicken has been dipped and coated twice, it’s time to fry. First, preheat your oven to 200 degrees F.

Fry the chicken in batches – about 4 or 5 pieces at a time. It will take about 7 minutes for the chicken to be fully cooked through. Once fully cooked and browned, remove from the oil and place on the clean baking sheet/cooling rack. Set in oven. Do not cover!

Continue with frying the next batch until all of the chicken is done.

While the chicken rests in the oven, whisk together the topping mixture. Remove the chicken from the oven and toss each piece gently in the cheese mixture.

Place the chicken on a serving plate. Sprinkle over the remaining cheese mixture and serve with dipping sauce.

A simple seasoning and flour coating, and a high baking temperature makes these Old Bay Chicken Wings delightfully tasty and super crispy too!

Old Bay Chicken Wings

chicken wings

all-purpose flour

Old Bay Seasoning, (heaping)

black pepper

Non-stick cooking spray

Preheat oven to 400 degrees.

Prepare a baking sheet by lining it with parchment paper. Set aside.

In a large bowl, whisk together the flour, salt, pepper, and Old Bay Seasoning.

Wash wings in cold water, shake of access water (do not pat dry) and toss into the bowl with the flour mixture.  Toss well to coat.

Lay the wings out in a single layer on the baking sheet.

Bake for 30 minutes. Remove the wings from the oven, spray each wing lightly with non-stick cooking spray, and bake once again for an additional 20 minutes.

Before serving, sprinkle a little more Old Bay Seasoning over top and enjoy!

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Korean Bburinkle Chicken

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Top 2 deepfried recipes from across the web

The most viewed deepfried recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Bburinkle Chicken

Old Bay Chicken Wings

The most viewed deepfried recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine