Pan & Wok
Japanese crispy chicken
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Modern, Japanese-inspired buttermilk home version; no claim to traditional karaage.
Timing
- Active approx. 25 minutes
- Cooking/Baking: 15-20 minutes per batch, temperature-controlled
- Rest/cooling: Marinate chilled for at least 2 hours
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 440 kcal
- Protein
- ≈ 26 g
- Carbohydrates
- ≈ 28.5 g
- Fat
- ≈ 24.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 330–580 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Chicken, leg (thigh and drumstick), with skin, raw
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1 kg chicken legs · ≈ 780 g · Edible amount without bones or shells
Chicken, leg (thigh and drumstick), with skin, raw (MT:03.225)
Starting amount × assumed fraction (calculation scenario): 1000 g × 78% = 780 g
Varied quantity range: 680–850 g - 300 ml buttermilk · ≈ 225 g · Consumed coating / adhering marinade fraction
Buttermilch (M150000)
Starting amount × assumed fraction (calculation scenario): 300 g × 75% = 225 g
Varied quantity range: 150–300 g - 200 g flour · ≈ 150 g · Consumed coating / adhering marinade fraction
Weizen Mehl, Type 405 (C214100)
Starting amount × assumed fraction (calculation scenario): 200 g × 75% = 150 g
Varied quantity range: 100–200 g - 80 g corn starch · ≈ 60 g · Consumed coating / adhering marinade fraction
Mais Stärke (C446000)
Starting amount × assumed fraction (calculation scenario): 80 g × 75% = 60 g
Varied quantity range: 40–80 g - 2 tsp paprika · ≈ 5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 1 l frying oil · ≈ 48 g · Absorbed frying oil; the remaining oil bath is excluded
Rapsöl/Rüböl (Q180000)
Varied quantity range: 24–96 g
Not included in the base calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg chicken legs
- 300 ml buttermilk
- 200 g flour
- 80 g corn starch
- 2 tsp paprika
- 1 tsp salt
- 1 l frying oil
Instructions
- Mix chicken pieces with buttermilk and marinate, covered, in the refrigerator for at least 2 hours. Do not wash raw poultry.
- Mix flour, cornstarch, paprika and salt. Drain the meat and toss it thoroughly; Discard remaining marinade.
- Bring oil to around 170°C. Fry meat in small batches for approximately 15-20 minutes; Adjust the temperature if necessary and ensure even browning.
- Measure at least 74 °C at the thickest point without bone contact. Once fully cooked, remove and drain on a wire rack; Time alone is not enough.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: "The bowl is still there. Its contents are currently being checked."
- Food safety: Process raw meat separately from ready-to-eat ingredients. Poultry at least 74 °C in the core; other complete heating after reliable temperature-time control. Cool leftovers quickly in shallow containers and refrigerate.
