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Lemongrass Fried Chicken

Side angle of Lemongrass Fried Chicken on rack, highlighting the crisp, uneven coating.
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5 from 1 review

This lemongrass fried chicken is about to become your new favourite fried chicken recipe. It’s juicy, deeply aromatic and incredibly crispy, finished with a simple three-ingredient lemongrass hot honey that takes it to the next level. The crust is impossibly light yet shatteringly crisp – exactly what fried chicken should be.

  • Author: zenak
  • Prep Time: 40 minutes
  • Total Time: 1 hour 15 minutes, plus brining time
  • Yield: 4-6 1x

Ingredients

Scale

For the brine:

  • 4 lemongrass stalks, tough outer layers removed and roughly chopped
  • 8 fresh makrut lime leaves, torn
  • 4 garlic cloves, smashed
  • 4 tsp salt
  • 1 litre water
  • 1kg chicken thighs and/or drumsticks

For coating and frying:

  • 450g 00 flour (or plain flour if needed, though it won’t be as light and crisp)
  • 1 tsp salt
  • vegetable oil, for deep frying

For the lemongrass hot honey (optional):

  • 100g runny honey
  • 2 lemongrass stalks, tough outer layers removed, halved and crushed
  • 1 tsp chilli flakes (or more to taste)

Instructions

  1. Place the lemongrass, lime leaves, garlic, salt and water in a blender and blitz until the aromatics are finely chopped – the more broken down they are, the more flavour they’ll impart. Pour the brine over the chicken in a large bowl, cover with cling film and refrigerate overnight, or for up to 24 hours. Any longer and the chicken will over-brine (i.e. get too salty) and lose its texture.
  2. Remove the chicken from the fridge 30 minutes before frying to take the chill off.
  3. Fill a large, deep pan or Dutch oven halfway with vegetable oil and heat over medium-high heat to 160°C. Set a wire rack over a large baking tray – this is where the cooked chicken will rest, allowing air to circulate and keeping it crisp.
  4. In a large bowl, combine the flour and salt to make your dry mix. Set aside.
  5. Place a large sieve over another bowl and pour the brined chicken through it, catching the liquid underneath – this reserved brine will be used to dredge the chicken.
  6. Drizzle 2-3 tbsp of the reserved brine into the flour mixture and toss gently with your hands until small clumps start to form. These irregular bits of hydrated flour will fry up into those wonderfully crispy, craggy bits.
  7. Working with one piece of chicken at a time, coat it in the flour mixture using your “dry” hand. Shape your hand like a claw and press the flour firmly into the chicken so it adheres and forms a textured surface. Shake off any excess, then use your “wet” hand to dip the chicken into the brine, letting the excess drip off. Return the chicken to the flour mixture and repeat the claw motion to coat thoroughly. Take your time here – pressing the flour in creates those light, craggy edges that fry up beautifully. Once coated, set the chicken on a tray or plate while you repeat with the remaining pieces.
  8. When the oil reaches 160°C, carefully lower a few pieces of chicken into the oil, being careful not to overcrowd the pan. Fry for about 16 minutes, turning halfway through, or until golden brown and cooked through. Transfer to the wire rack to drain. Continue frying the remaining chicken in batches, keeping the cooked pieces warm in a 120°C oven.
  9. To make the lemongrass hot honey, place the honey and lemongrass in a small saucepan over medium heat. Bring to a gentle simmer, stir in the chilli flakes, then remove from the heat. Let it infuse for at least 10 minutes before drizzling over the fried chicken just before serving.

Notes

  1. 00 flour creates a lighter, crispier coating than plain flour due to its finer grind. If you use plain flour, it’ll still be crispy, just a little heavier.
  2. Brining time is key – under 8 hours won’t flavour the chicken deeply enough, and over 24 hours can make the texture too soft.
  3. Frying temperature matters. Keep the oil steady at 160°C; too low and the coating will absorb oil, too high and it’ll brown before the inside cooks.
  4. Reheating: To re-crisp leftovers, place the chicken on a wire rack set over a tray and heat in a 180°C oven for 10–12 minutes. Avoid microwaving, as it will soften the crust.

Find it online: https://zenaskitchen.com/lemongrass-fried-chicken/

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