Although someone unfortunately beat me to this recipe, miso fried chicken is exactly the type of dish that might come out of my brain when I think of ways to marry Asian flavors with classic Western dishes. Yes, this is the perfect example of Asiafying.
While this may not be an original recipe, I tweaked it after several attempts to get it just right. Some recipes will tell you to use miso, mirin, and rice vinegar as the binding agents to make the flour batter stick, but I found that mirin, which has a high sugar content, makes the batter burn easily. Instead of mirin, I used good, old, reliable buttermilk along with the miso.
The end result was fried chicken with perfectly crispy skin, unbelievably juicy and tender meat, and, of course, that distinct sweet-umami miso flavor. But the dish is not complete without my miso-lemon mayo, which takes the dish from delicious to "Holy sh*t this is good." Recipe below.
For the fried chicken:
- 6 chicken thighs (skin-on and bone-in)
- 6 chicken drumsticks
- 1/2 cup white miso
- 1 cup buttermilk
- 2 cups all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
- Chopped scallions for garnishing (optional)
For the miso-lemon mayo:
- 1/2 cup mayo
- 1 tablespoon white miso
- Juice of 1/2 lemon
- 2 tablespoons apple cider
- 2 tablespoons honey
- In a large mixing bowl, whisk together the miso and buttermilk until smooth. Add chicken and toss to coat thoroughly. Put chicken and marinade in a large sealable plastic bag or cover bowl with plastic wrap and refrigerate for at least an hour.
- Add flour to a large baking tray and season liberally with salt and pepper. The mixture should taste salty when you dab your finger in it to taste.
- Preheat oven to 350°F.
- Add enough vegetable oil to a deep skillet or pot to completely cover the chicken pieces. Heat over medium-high heat until a thermometer registers 360°F.
- Coat the chicken pieces in the flour mixture thoroughly, shaking off excess flour.
- Add chicken to the oil in batches and fry until golden, but not brown (about 6-8 minutes). Transfer to a baking tray lined with parchment paper.
- Bake the fried chicken pieces in the oven until completely cooked through (about 20 minutes).
- While chicken is baking, whisk together all ingredients for the miso-lemon mayo until well combined and smooth.
- Serve chicken with the mayo and sprinkle with scallions, if you wish.