This recipe comes from Jeremy Fox in Bon Appetit. I like fried chicken and my wife adores fried chicken. This passed the test. Make sure to let the chicken cook enough in the fryer and then in the oven to cook through all the way. If the temperature of the oil drops the thicker/larger breast pieces may not get done all the way.
SERVINGS: 4–6
Ingredients
1 cup mirin (sweet Japanese rice wine)
1 cup soy sauce
1 cup unseasoned rice vinegar
½ cup chopped peeled ginger
½ cup garlic cloves (20–25), smashed, peeled
1 3½–4-pound chicken, cut into 10 pieces
Vegetable oil (for frying; about 3 cups)
2 cups all-purpose flour
2 teaspoons kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
Preparation
Combine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken. Seal bag, turn to coat, and chill 2–12 hours.
Preheat oven to 350°. Pour oil into a large cast-iron skillet to come 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°.
Remove chicken from marinade, letting excess drip off; season all over with salt and pepper. Combine flour, 2 tsp. salt, and ½ tsp. pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat.
Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes. Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10–15 minutes. Season with salt.
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