After reading the recipe, I have a question. There is no denying that this is a strange combination of ingredients. But I promise you, this chicken in milk is really good. The best roast chicken I’ve had in my life. Jae.
It’s hard to say that this is one of the best fried chicken I have ever had in my life. That’s how good it is.
If you read the recipe, you’ll probably be as skeptical as I am.
Then out of curiosity I googled to see if anyone else had tried. Surprisingly, there were a lot and they raved about it! Quite a few people have even declared it to be the best chicken they have ever eaten. It competes with chicken, Korean chicken, and karaage!), this is without a doubt one of the best chicken dishes I’ve ever had. Probably the best fried chicken I’ve ever eaten.
And traditional fried he is much easier than chicken. Almost certain. Insanely juicy, flavorful chicken every time.
What It Tastes Like
The chicken is slowly cooked in broth for 1.5 hours to make it tender. Not as tender as “crumbly”, but not a chop roast. That’s for tearing bits.
I often bake without a lid, so the skin is crispy. The broth that becomes the sauce is really amazing. It soaks into the chicken and diminishes to what I call “liquid gold.” Cinnamon notes, garlic, a hint of lemon freshness and sage musk all mixed with chicken juice. Garlic is a delicacy in itself. It is cooked until tender, then peeled off the skin and popped straight into your mouth. If you have leftovers, spread them on toast for a great treat!
I was sure that the milk and lemon would be curdled, but I couldn’t be more wrong. The milk crumbles into little curds that look a bit odd at first, but when you bite into it, it becomes like little bits of bocconcini or buffalo mozzarella.
Finally, I’m sure this will be my favorite recipe when it comes to cooking whole chicken. It’s ridiculously easy to make, but the hardest part is searing the chicken (I’ve shared some tips I found along the way).
Now, let’s get the recipe!
