Raymon Kim's Southern-Style Fried Chicken

• appropriate amount of chicken thigh
• milk 1L
• lemon juice 1.5 tablespoons
• sugar 1.5 tablespoons
• fine salt as needed
• black pepper 1 teaspoon + a little for frying coating
• oregano a little
• cornstarch 3 cups
• garlic powder as needed
• K-N powder (or red pepper powder) as needed
• waffle mix as needed
• bacon as needed
• maple syrup as needed
• shortening (or cooking oil) as needed

Recipe 🍳

Cooking tips 💡

• Using cornstarch in the batter results in less gluten formation, giving a much crispier, cookie-like texture compared to traditional Korean fried chicken.
• For extra spiciness, add sliced green chili peppers to the brine when marinating—the heat will penetrate deep into the meat.
• Southern-style fried chicken should not be cooked at high heat, as this causes the outside to burn before the inside is done. The key is slow, even cooking at around 160 degrees.