This Secret Ingredient Transforms Fried Chicken

Forget everything you thought you knew about fried chicken. We're about to introduce a game-changing ingredient that will elevate your home-cooked fried chicken from simply good to absolutely divine. This isn't just another recipe; it's a culinary revelation that combines the crispy, juicy satisfaction of classic fried chicken with a complex, savory, and slightly sweet flavor profile that will leave your guests speechless. The secret? Miso paste.

This fermented soybean paste, a staple in Japanese cuisine, is a powerhouse of umami—the fifth taste that imparts a savory, almost meaty depth to dishes. When combined with the sweetness of honey and a few other key ingredients, it creates a glaze that is simply irresistible. Get ready to create the most tender, flavorful, and incredibly crispy fried chicken of your life.

The Art of the Miso Marinade

The magic begins with a well-seasoned marinade. While many recipes call for a simple buttermilk soak, we're taking it a step further to infuse the chicken with as much flavor as possible. A long rest in a salty, seasoned liquid helps the chicken retain moisture during cooking, ensuring every bite is succulent.

For this recipe, you'll want to marinate the chicken for at least a few hours, but overnight is even better for the most flavorful results.

For the Chicken and Marinade:

• 8 bone-in, skin-on chicken pieces (thighs and drumsticks work best)
• 3 cups buttermilk
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

The Perfect Crispy Coating

The secret to an extra-crispy crust lies in a combination of flour and cornstarch. Cornstarch helps to create a crispier coating and that desirable golden-brown color. For an even more textured crust, don't be afraid to let some of the liquid from the marinade clump up in the flour mixture; these "craggily bits" create extra crunch.

For the Dredge:

• 2 cups all-purpose flour
• 1 cup cornstarch
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

The Unforgettable Miso-Honey Glaze

This is where the real transformation happens. This simple glaze is a perfect balance of sweet and savory, with a depth of flavor that will have everyone reaching for another piece.

For the Glaze:

• 1/2 cup honey
• 3 tablespoons white miso paste
• 2 tablespoons rice wine vinegar
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 teaspoon grated ginger

Step-by-Step to Fried Chicken Perfection

1. Marinate the Chicken: In a large bowl, whisk together the buttermilk, miso paste, soy sauce, garlic powder, onion powder, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight.
2. Prepare the Dredge: In a separate large bowl or shallow dish, combine the flour, cornstarch, salt, paprika, black pepper, and cayenne pepper. Mix well.
3. Heat the Oil: In a large Dutch oven or cast-iron skillet, pour in about 1-2 inches of a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Using a deep-fry thermometer is highly recommended for maintaining the correct temperature. If the oil is too hot, the outside will burn before the inside is cooked.
4. Dredge the Chicken: Remove the chicken from the marinade one piece at a time, allowing any excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure the coating adheres all over. For an extra-crispy coating, you can dip the chicken back into the buttermilk and then into the flour a second time.
5. Fry the Chicken: Carefully place a few pieces of chicken into the hot oil, being sure not to overcrowd the pan. Frying in batches is essential to maintain the oil temperature. Fry for about 6-8 minutes on each side, until the chicken is a deep golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Rest the Chicken: Once cooked, transfer the chicken to a wire rack to allow excess oil to drain. This is a crucial step to keep the chicken crispy.
7. Make the Glaze: While the chicken is frying, prepare the glaze. In a small saucepan over medium heat, melt the butter. Add the minced garlic and grated ginger and cook until fragrant, about 1 minute. Stir in the honey, miso paste, and rice wine vinegar. Bring the mixture to a simmer and cook for 3-4 minutes, stirring often, until the glaze has slightly thickened.
8. Glaze and Serve: Once all the chicken is fried, toss the hot pieces in a large bowl with the warm miso-honey glaze until evenly coated. Serve immediately and watch them disappear.