Ready in: 1 hour 30 minutes · Serves: 4 · Technique: Frying · Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Quick Answer
To make Diane's Vietnamese Fried Chicken, marinate the chicken in a flavorful blend of buttermilk and spices, dredge in seasoned flour, then fry until golden brown and crispy.
As we cozy up in New York City for the fall season, the streets are buzzing with the energy of upcoming holiday celebrations. With Thanksgiving and Christmas just around the corner, the sights and smells of delicious foods remind me that it's the perfect time to whip up something special in my kitchen. Today, I want to share a wonderful recipe that has a personal touch - Diane's Vietnamese Fried Chicken. This dish isn't just about great flavors; it's a nostalgia-tinged story that speaks to the heart of culinary tradition, and it also delivers on that crispy, savory goodness we all crave.
A Heartwarming Culinary Tradition
Why You'll Love This Recipe
- Deliciously crispy coating that contrasts perfectly with juicy chicken.
- Simple ingredients that pack a flavorful punch.
- A family recipe that brings nostalgia and warmth to your table.
- Perfect for holiday gatherings, impressing your guests with minimal effort.
- Leftovers (if any!) are easy to store and reheat without losing crunchiness.
Ingredients
Gather these ingredients to create Diane's Vietnamese Fried Chicken:
For the Marinade
- 3 lbs. of chicken thighs, skin-on
- 1 cup of buttermilk
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of freshly cracked black pepper
- 1 teaspoon of salt
For the Coating
- ½ teaspoon of baking powder
- 2 cups of all-purpose flour
- Oil for frying (peanut oil recommended)
How to Make Diane's Vietnamese Fried Chicken (Step-by-Step)
Follow these steps to create your Vietnamese Fried Chicken, bursting with flavor and crunch.
Step 1: Marinate the Chicken
In a large bowl, combine the buttermilk, fish sauce, soy sauce, garlic powder, onion powder, black pepper, and salt. Whisk until smooth. Submerge the chicken thighs in the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight. This process enhances the meat's flavor and keeps it juicy.
Step 2: Prepare for Frying
When ready to fry, take the chicken out of the refrigerator. In a mixing bowl, whisk together the flour and baking powder. This mixture will provide the chicken with its delightful crispy coating.
Step 3: Heat the Oil
Fill a sturdy pot or deep skillet with oil to a depth of about 2 inches. Heat it over medium-high until it reaches 350°F (175°C). Using a candy thermometer helps ensure the oil is the perfect temperature for frying.
Step 4: Dredge the Chicken
Remove excess marinade from each chicken thigh, then dredge it in the flour mixture, pressing to ensure a proper coating. Shake off any excess flour; a thick crust is essential for a crunchy fry.
Step 5: Fry the Chicken
Carefully place the coated chicken thighs into the hot oil, working in batches. Fry for about 12-15 minutes until golden brown and the internal temperature reaches 165°F (74°C). Your kitchen will fill with a mouthwatering aroma!
Step 6: Drain
Transfer the fried chicken to a wire rack over a baking sheet to drain excess oil. This step helps maintain crispiness.
Step 7: Serve
Serve your delicious Vietnamese fried chicken with fresh herbs, a tangy dipping sauce, or a bowl of jasmine rice. Enjoy the crunchy, succulent bites that are perfect for any occasion!
Common Mistakes to Avoid
- Skipping the Marination: Marinating for less time results in a less flavorful chicken, so allow enough time for the flavors to develop.
- Oil Too Hot or Too Cold: If the oil isn't the right temperature, you risk burning the chicken outside while leaving it raw inside. Use a thermometer!
- Crowding the Pan: Fry in batches to avoid temperature drops in the oil, which can cause the chicken to turn soggy instead of crispy.
Tips and Tricks for Success
- For the crispiest results, let the dredged chicken rest for about 10 minutes before frying. This helps the flour adhere better.
- If you want extra flavor, add some spices to the flour mixture, like paprika or cayenne pepper, for a bit of a kick.
- To ensure even frying, turn the chicken occasionally while it cooks.
Variations
- Swap chicken thighs for drumsticks or wings for a different cut of meat.
- Use coconut milk instead of buttermilk for a tropical twist.
- Switch out the flour for gluten-free flour for a gluten-free option.
How to Serve
- Enjoy with fresh herbs like cilantro or mint for an added freshness.
- Serve with a tangy dipping sauce, such as a nuoc cham or hoisin sauce.
- Pair with a bowl of jasmine rice or a side of pickled vegetables.
Make Ahead and Storage
- Make Ahead: Marinate the chicken thighs a day in advance for enhanced flavor.
- Storage: Store leftover fried chicken in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a hot oven at 375°F (190°C) for around 10 minutes to restore crispiness.
- Freezing: Fried chicken can be frozen after cooling completely. Make sure to wrap it tightly in plastic wrap and place it in an airtight container. Use within 2 months for best quality.
Recipe Notes / What I Learned
This recipe reminded me that food not only fills our stomachs but also our hearts. The blend of flavors and textures creates a storytelling experience that's a beautiful nod to Diane's upbringing and the joy of sharing meals during the holidays. I'm excited to make this dish part of my own holiday tradition.
Yield and Serving Size
Yield: 6-8 servings · Serving Size: 1 chicken thigh
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 24g protein · 16g carbs · 22g fat
Recipe by:
Delicious Vietnamese Fried Chicken
Ingredients
Equipment
Method
- In a large bowl, combine buttermilk, fish sauce, soy sauce, garlic powder, onion powder, black pepper, and salt. Whisk until smooth. Submerge chicken thighs in the marinade and refrigerate for at least 2 hours, preferably overnight.
- In a mixing bowl, whisk together flour and baking powder for the coating.
- Heat oil in a sturdy pot or deep skillet to a depth of about 2 inches. Heat over medium-high until it reaches 350°F (175°C).
- Remove excess marinade from chicken thighs, dredge in flour mixture, pressing to ensure proper coating. Shake off excess flour.
- Carefully place chicken thighs into the hot oil, frying for about 12-15 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer fried chicken to a wire rack over a baking sheet to drain excess oil.
- Serve with fresh herbs, a tangy dipping sauce, or jasmine rice.
Notes
FAQs
What type of oil is best for frying Vietnamese fried chicken?
Peanut oil is recommended for frying Vietnamese fried chicken due to its high smoking point and light flavor, which makes it ideal for achieving that crispy texture.
Can I use chicken breasts instead of thighs?
While chicken thighs are preferred for their juiciness and flavor, you can use chicken breasts if desired. Just be sure to adjust the cooking time to ensure they don't dry out.
How can I make the fried chicken spicy?
You can add spices like paprika or cayenne pepper to the flour mixture for a spicy kick. Adjust the amount based on your heat preference.
