Korean Bburinkle Chicken

Step 1

Wash your chicken pieces and pat them dry with paper towels. Place the chicken in a large bowl and set aside.

Step 2

In a separate bowl, whisk together the milk and eggs. Pour over the chicken. Move the chicken about so that it’s well coated and fully submerged. Set aside for 20-30 minutes.

Step 3

Next, add the oil to a deep Dutch oven. Pre-heat the oil to 325 degrees F.

Step 4

While the oil is heating, add the flour, onion powder, garlic powder, paprika, oregano, salt, and pepper to a large bowl. Whisk to combine.

Step 5

Set up a work station. You will need two large baking sheets with a cooling rack sitting onto each one.

Step 6

Working with one piece of chicken at a time, remove it from the milk and egg mixture. Gently shake off the excess liquid. Coat the chicken well in the flour mixture and set it onto one of the prepared baking sheet/cooling racks. Do this with all of the chicken, again, working with one piece at a time.

Step 7

Once all of the chicken has been coated, again, working with one piece at a time, dip it once more into the milk and egg mixture until fully submerged. Remove and gently shake off the excess liquid. Coat once again in the flour mixture and place it back onto the cooling rack.

Step 8

Now that all of the chicken has been dipped and coated twice, it’s time to fry. First, preheat your oven to 200 degrees F.

Step 9

Fry the chicken in batches – about 4 or 5 pieces at a time. It will take about 7 minutes for the chicken to be fully cooked through. Once fully cooked and browned, remove from the oil and place on the clean baking sheet/cooling rack. Set in oven. Do not cover!

Step 10

Continue with frying the next batch until all of the chicken is done.

Step 11

While the chicken rests in the oven, whisk together the topping mixture. Remove the chicken from the oven and toss each piece gently in the cheese mixture.

Step 12

Place the chicken on a serving plate. Sprinkle over the remaining cheese mixture and serve with dipping sauce.