In the Kingdom of Hyrule, poultry is a cornerstone of many recipes. Stews, pilafs, curries, and other common dishes often feature this versatile ingredient. The increased availability of cooking oil has also popularized a new preparation method: deep frying. From drumsticks to bird thighs, fried poultry has become a deliciously simple meal enjoyed by many.
A hearty dish like the Deep Fried Thigh is the ultimate comfort food for a hero on the go. Made with simple ingredients like bird meat and Hyrulean oil, it’s a staple for adventurers looking to restore hearts and replenish stamina after a long day battling Bokoblins or exploring the Depths. This dish showcases Hyrule’s culinary ingenuity, transforming humble ingredients into something bold, flavorful, and satisfying.
"A deep-fried bird thigh so good, it's hard to take bites that aren't too big!"
My version of the Deep Fried Bird Thigh begins with a savory brine infused with herbs and aromatics, ensuring every bite is juicy and full of flavor. After frying the thighs to crispy, golden perfection, I finish them with a sprinkle of nori furikake, a nod to the game’s use of foraged ingredients like seaweed and spices. Served with a wedge of lemon for brightness, this dish not only pays homage to Link’s culinary prowess but also delivers a real-world meal that’s as adventurous as the game that inspired it. Whether you’re gearing up for a virtual dungeon dive or preparing a hearty family dinner, this recipe is sure to impress.
Ingredients
6 chicken leg quarters
8 cups water
½ cup kosher salt
½ cup brown sugar
1 tsp black peppercorns
1 tsp cloves
2 bay leaves
5-7 sprigs of thyme
3-4 sprigs of oregano
2 cloves of garlic, sliced
½ onion, sliced
Vegetable oil
Nori Furikake
1-2 lemons, cut into wedges
First we will make the brine that will flavor the chicken leg quarters. The leg quarters will need to brine for at least 4 hours, so be sure to plan ahead and provide ample time. You can opt to brine them overnight, but a few hours will get the job done.
Place a large pot over medium-high heat. Add the water, kosher salt, brown sugar, peppercorns, cloves, bay leaves, thyme sprigs, garlic, and onion.
Allow the pot to come to a boil. Allow it to boil for 5 minutes, ensuring the salt and sugar have completely dissolved. After five minutes, remove the pot from the heat and allow it to cool to room temperature. This will take about an hour.
Submerge the chicken leg quarters into the cooled brine. Ensure the chicken leg quarters are fully submerged in the brine. Allow the chicken to brine for at least 4 hours in the refrigerator. Again, you can brine the drumsticks overnight if you so choose.
When you are ready to fry the chicken, remove the leg quarters from the brine. Pat each dry with paper towels. You can also opt to rinse each drumstick under cold water to rinse off any excess salt on the skin before patting them dry.
Place a pot over medium-high heat. You can also use a deep fryer if you have one available at home. Fill the pot with enough vegetable oil to cover the chicken leg quarters, ensuring they will be submerged in the oil. Allow the oil to heat until it comes to a temperature of 375°F.
Once the oil comes to temperature, submerge the chicken leg quarters in the hot oil lin batches. You should be able to fry three at a time. Try to maintain the temperature of 375°F as much as possible. Fry the chicken drumsticks in the oil for 7-10 minutes per side, so each batch should take 14-20 minutes total to fry. The chicken is done when the leg quarters reach an internal temperature of 165°F and they are a nice golden brown color on the outside. Measure the temperature at the joints and the thicker parts of the meat. Repeat this with each batch until all of the leg quarters are all fried.
When each batch of chicken is done frying, place the leg quarters on a wire rack or a tray lined with paper towels to drain and cool.
Additionally, you can keep the chicken warm on a tray in a 200°F oven until all of the chicken has been fried.
Sprinkle a generous amount of nori furikake on each piece of chicken, and it is ready to serve.
Place a piece of chicken on a plate, standing upright, and serve a lemon wedge along side it. To match the photo, you can serve the chicken on a piece of parchment paper and lay a sprig of oregano beside the chicken to garnish. Enjoy!
Learn more about the Deep-Fried Thigh dish from The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.