the ultimate taste test

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There are millions of fried chicken recipes out there, each claiming to be the best.

But nothing beats the iconic taste of our 85-year-old, made-by-hand Original Recipe.
It’s the OG for a reason.

But since this new thing called AI can apparently do everything better, we decided to put it to the test.

We got AI to analyze all of the internet's recipes, to create the ultimate fried chicken recipe.

And put both recipes to the taste test, for one day only.

taste the ultimate showdown

REGISTER FOR THE TASTE TEST

March 19, 2025 | 3:00PM - 9:00PM

1221 Dundas St W, Toronto, ON M6J 1X8

While quantities last. 1 box allocated per registered participant. Terms and Conditions apply.

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Try it at home

And if you’re unable to join us at the taste test, here’s the full recipe made by AI for you to make at home and test against our Original Recipe.

Ingredients

For the Chicken:
1 whole chicken (cut into 8-10 pieces) or 4 lbs chicken parts (legs, thighs, wings, breasts)
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper

For the Flour Coating:
2 cups all-purpose flour
1 tablespoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon ground sage
1 teaspoon celery salt
1 teaspoon white pepper
1 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper (optional for heat)
1 tablespoon salt
1 teaspoon black pepper

For Frying:
4 cups vegetable oil (or enough for deep frying)

Instructions

Marinate the Chicken:
Place chicken pieces in a large bowl or zip-top bag.
Pour the buttermilk over the chicken, add salt and black pepper, and ensure all pieces are coated.
Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare the Flour Coating:
In a large bowl, mix together the flour, paprika, garlic powder, onion powder, oregano, basil, thyme, sage, celery salt, white pepper, mustard, ginger, cayenne, salt, and black pepper.

Coat the Chicken:
Remove chicken from the buttermilk and let excess drip off.
Dredge each piece in the flour mixture, pressing firmly to ensure a good coating.
For extra crispy chicken, dip the flour-coated chicken back into the buttermilk, then dredge again in the flour mixture.

Heat the Oil:
In a large, deep skillet or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent heat.

Fry the Chicken:
Fry chicken in batches, ensuring not to overcrowd the pan.
Cook each piece for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C) for white meat and 175°F (79°C) for dark meat.
Remove and drain on a wire rack over a baking sheet.

Serve:
Let the chicken rest for a few minutes before serving to maintain its juiciness.