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Fried Chicken Recipe

A Modern Twist on a Classic: Fried Chicken

This is easily the best fried chicken we've ever sunk our teeth into. But would you expect anything less from Cédric Vongerichten, Perry St's chef de cuisine and the son of renowned chef Jean-Georges Vongerichten? Fried in an ethereally light batter that's bursting with flavor, this modern take on classic fried chicken is insanely delicious. Trust us when we say that you're going to love the tricks this chef has up his sleeve.

Modern Fried Chicken

From Cédric Vongerichten

Modern Fried Chicken


  1. For the spice mix:
    1 teaspoon kosher salt
    2 teaspoons garlic powder
    2 teaspoons onion powder
    2 teaspoons espelette pepper
    1 teaspoon allspice
  1. 2 boneless, skin-on chicken breasts
    Vegetable oil
  1. For the batter:
    1 cup water
    1/4 cup ginger, chopped
    1 teaspoon sichuan peppercorn
    1/2 teaspoon red thai chili
    1/4 cup all-purpose flour
  1. For the chicken:
    All-purpose flour for dredging
    Vegetable, peanut, or other high-smoke-point oil for frying
    Kosher salt
    Freshly ground black pepper
    Freshly grated lemon zest


  1. Season chicken with salt, garlic powder, onion powder, espelette pepper, and allspice.
  2. Heat sauté pan until smoking hot, and coat the bottom with vegetable oil. Cook the chicken, skin side down only, until golden and fully crisped but only cooked at 80 percent.
  3. Add water, ginger, sichuan peppercorn, and red thai chili to a blender and purée until smooth. Transfer to a bowl, and whisk in flour. Pass mixture through a chinois. Load batter into a siphon, and charge with 5 CO2 cartridges.
  4. Preheat oil to 375°F.
  5. Dredge cooked chicken in all-purpose flour, quickly cover with aerated batter, and fry until golden brown, about 3-4 minutes.
  6. Blot dry over a paper towel, and season with salt, black pepper, and lemon zest. Serve immediately.

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