Name: Dooky Chase-Style Fried Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 765 min
Ingredients: 4 teaspoons fine salt; 2 teaspoons freshly ground black pepper; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 3 large eggs; 1/4 cup water; 1 (4 pound) whole chicken, cut into 8 pieces; 2 quarts vegetable oil

Prep Time:

20 mins

Cook Time:

20 mins

Marinate Time:

12 hrs

Cool Time:

5 mins

Total Time:

12 hrs 45 mins

Servings:

4

Jump to Nutrition Facts

This very simple (yet thoroughly amazing) Dooky Chase-style fried chicken has two major differences when compared to other great Southern fried chickens.First of all, we’re using an egg-based marinade instead of the ubiquitous buttermilk or milk wash. Secondly, the chefs at Dooky Chase’s are more than happy to explain how they make it, and what they put in it. Allegedly.

Maybe they’re just generous, which from all reports they are, but it also might come from knowing that even if folks can make their own at home, more than enough will still come to the restaurant to enjoy the ambience and all their other fine offerings. Yes, you have to be an extremely confident restaurant to give away the secret to your signature dish, and it’s hard to think of other examples of this very rare behavior.

The only part of their method I didn’t follow was cooking the chicken in a giant, commercial grade deep fryer. Nope, as you can see in the video, I used a way too small pot on the stove, which I’m now reminding you not to do. Actually, the pot was fine — it was the amount of chicken I tried to fry. If you’re using a set up like mine, fry the chicken in batches so as not to overflow the grease into the flame. Seriously, Google “deep fried turkey fires” in case you’re not convinced. Anyway, if you can avoid burning down your kitchen (and you can), I really do hope you give this incredible fried chicken a try soon. Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

Ingredients

4 teaspoons fine salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 large eggs
1/4 cup water
1 (4 pound) whole chicken
2 quarts vegetable oil for frying

Seasoned Flour:

2 cups all-purpose flour
1 teaspoon salt

Directions

Mix together 4 teaspoons salt, black pepper, garlic powder, and cayenne in a small bowl; set aside.
Whisk eggs, water, and 2 tablespoons of spice mix thoroughly together in a mixing bowl large enough to hold all chicken pieces.
Cut whole chicken into serving-size pieces, ending up with 2 breast halves, 2 thighs, 2 drumsticks, and 2 wings. Alternately, you can use 4 pounds of bone-in, skin-on pre-cut chicken pieces.
Add chicken pieces to the egg marinade and toss thoroughly until evenly coated. Press and compact chicken pieces down into the bowl so they are covered with marinade.
Cover with plastic, and marinate in the refrigerator for 12 to 24 hours. Toss chicken pieces several times during the marinating process.

Chef's Note:

Chicken can be fried after only marinating for a few hours, but for best results leave overnight.
Mix flour and the 1 teaspoon salt together in a shallow pan.
Preheat vegetable oil for deep frying to 350 degrees F (180 degrees C).
When ready to fry, use tongs to pull chicken out of marinade, letting excess marinade drip off. Coat thoroughly with seasoned flour, and shake off excess. Carefully place in the hot oil.
If your fryer is large enough to accommodate the whole chicken, add breast pieces first, and fry for 3 to 4 minutes before adding thighs, legs, and wings. Once all the chicken is in the oil, fry for 15 to 18 minutes, or until chicken is no longer pink at the center and juices run clear. An instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C).
Transfer chicken to a rack to drain, and let cool 5 minutes before serving.

Chef John

From the Editor:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

1763	Calories
110g	Fat
49g	Carbs
135g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1763
% Daily Value *
Total Fat 110g	141%
Saturated Fat 22g	109%
Cholesterol 539mg	180%
Sodium 3071mg	134%
Total Carbohydrate 49g	18%
Dietary Fiber 2g	7%
Total Sugars 0g
Protein 135g
Vitamin C 0mg	1%
Calcium 106mg	8%
Iron 9mg	53%
Potassium 1158mg	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.