Chili Fried Chicken
Get ready to indulge in a spicy sensation with our Chili Fried Chicken, a crispy delight that packs a punch! Coated in a fiery blend of chili spices and buttermilk for that perfect crunch, this dish will have your taste buds dancing. Dive into this flavor explosion and elevate your chicken game like never before!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •duck fat
- •Evercrisp dredge
- •roasted chilies
- •10-piece country cut whole chicken
Pantry Items
Amounts also listed in instructions below
- •buttermilk
- •Oil
- •Toasted Sichuan peppercorns
- •Vinegar powder
👨🍳 Instructions
- 1
Marinate the chicken in buttermilk for 12 to 24 hours.
- 2
Make a spice mix by blending roasted chilies, toasted Sichuan peppercorns, and vinegar powder until dust-like.
- 3
Prepare duck fat chili oil by combining the spice mix with duck fat.
- 4
Coat the marinated chicken in Evercrisp dredge.
- 5
Heat oil to 350°F, then add chicken to maintain a temperature of 325°F.
- 6
Fry chicken for 8 minutes for breasts, 5 minutes for wings, and 9 minutes for drumsticks and thighs.
- 7
Let chicken rest on a wire rack and fry a second time for about 3 minutes.
- 8
Dunk the fried chicken in duck fat chili oil before serving.
💡 Pro Tips
- ✓Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
- ✓Prepare the spice mix and duck fat chili oil while the chicken is marinating to save time.
- ✓Let the coated chicken rest for 10-15 minutes before frying for a crispier crust.
- ✓If you don't have duck fat, you can substitute with canola oil for frying.