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Egg Shop Fried Chicken Recipe

Egg Shop Fried Chicken
Source: Epicurious



  • 6 cups water
  • 1/4 cup kosher salt
  • 1/4 cup packed brown sugar
  • 4 garlic cloves, smashed
  • 2 tablespoons red chile flakes
  • 4 to 6 boneless, skinless chicken thighs (about 2 pounds)

Buttermilk marinade :

  • 2 cups buttermilk
  • 1 teaspoon celery salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1 egg

For frying :

  • 3 to 4 cups canola oil, for frying (at least 2 inches deep)
  • 2 cups all-purpose flour
  • 2 tablespoons freshly ground black pepper
  • Wildflower honey and coarse sea salt, for serving


  • To make the brine, in a large saucepan, combine the water, salt, brown sugar, garlic, and chile flakes and bring to a boil over medium heat.
  • Set aside to cool completely.
  • Add the chicken to the brine and soak for 24 hours in the fridge, or at least overnight.
  • Drain the chicken from the brine.
  • At least 1 hour before you’re ready to fry the chicken (and up to 24 hours ahead), in a large bowl make the marinade.
  • Whisk together the buttermilk, celery salt, cayenne, paprika, and egg.
  • Add the chicken and marinate it in the fridge.
  • To fry the chicken, in a large, heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat (be careful) to 350°F.
  • Set up a cooling rack or some paper towels on a baking sheet to drain the chicken.
  • As the oil comes to temperature, combine the flour and black pepper in a shallow bowl (this will affectionately be referred to as “Judge Dredge”).
  • When the oil is hot, remove one chicken thigh at a time from the marinade and dip in Judge Dredge to coat it fully.
  • Shake off any excess flour.
  • Then repeat to dip each piece back in the marinade and then the dredge to ensure an even, crispy coating.
  • Fry the chicken, one or two pieces at a time, taking care not to overcrowd your makeshift deep-fryer.
  • The chicken should be fully covered by the hot oil.
  • It’s fully cooked when it reaches 165°F at its thickest part, 5 to 7 minutes.
  • If you don’t have a well-calibrated thermometer handy, it’s okay to cut into the chicken slightly and check for doneness—no more pink.
  • The chicken will stay juicy because we did all the work of properly brining . . . phew!
  • Remove the chicken to the cooling rack or paper towels.
  • You can keep the chicken warm and crispy in a 200°F oven or serve immediately.
  • Just before serving, drizzle the chicken with your favorite local wildflower honey and garnish with a pinch of coarse sea salt.



A recipe from Epicurious

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