Crispy Oven Roasted Buffalo Chicken

Step 1: Separate the chicken

  • Chicken components

    • chicken
      , air-chilled
      1 whole
    • salt
      1%
    • baking powder
      1%
    • corn starch
      1%

First, break down the whole chicken into 10 pieces. Use a paper towel to pat the chicken dry and remove any excess moisture.

  • Note: Save the backbone for making chicken stock later.

Next, place a large bowl on a scale, add the chicken pieces, and take note of the weight. Then, add 1% by weight of salt, baking powder, and corn starch to the chicken. Toss the chicken pieces in this mixture until they are evenly coated.

  • Example: If the chicken pieces weigh 1000 g, add 10 g each of salt, baking powder, and corn starch.

Cover a baking sheet with aluminum foil and place a wire rack on top. Arrange the chicken pieces on the rack and place it on the bottom shelf of the refrigerator. For the best results, let it air dry and for at least 4 hours, or up to 24.

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