Koji Fried Chicken - Cook's Illustrated | America's Test Kitchen

Name: Koji Fried Chicken - Cook's Illustrated | America's Test Kitchen
Ingredients: 3½ pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; 7 tablespoons shio koji; ½ cup plus 2 tablespoons (3.75 ounces/106 grams) firm granular rice koji; ½ cup plus ⅓ cup (4 ounces/113 grams) all-purpose flour; 1 cup (4 ounces/113 grams) cornstarch; 2 teaspoons plus 1 teaspoon kosher salt , divided, plus extra for seasoning; 1 teaspoon plus one teaspoon pepper , divided; 1 teaspoon baking powder; 1 cup buttermilk; 6 cups vegetable oil for frying

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The recipe for the meatiest, juiciest fried chicken you've ever had takes advantage of koji, a mold that has been grown on grains of cooked rice for thousands of years.

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Ingredients

3½ pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
7 tablespoons shio koji
½ cup plus 2 tablespoons (3.75 ounces/106 grams) firm granular rice koji
½ cup plus ⅓ cup (4 ounces/113 grams) all-purpose flour
1 cup (4 ounces/113 grams) cornstarch
2 teaspoons plus 1 teaspoon kosher salt , divided, plus extra for seasoning
1 teaspoon plus one teaspoon pepper , divided
1 teaspoon baking powder
1 cup buttermilk
6 cups vegetable oil for frying