Chili Fried Chicken
Chili Fried Chicken
Ingredients
For the Chicken
- 1 whole chicken, about 3 1/2 lbs, cut into pieces (or wings)
For the Marinade
- 1 cup buttermilk, scant
- 1/2 cup all purpose flour, minus 1 tablespoon
- 3 tablespoons Dijon mustard, plus 2 teaspoons
- 12 g kosher salt
- 1 tablespoon onion powder, plus 1 teaspoon
- 1 tablespoon garlic powder, plus 1 teaspoon
- 2 teaspoons Chinese five spice
- 1 teaspoon sugar
- 1 teaspoon MSG
For the Chile Oil
- 5.3 oz dried Tianjin chiles
- 1/2 cup Sichuan peppercorns
- 1/2 cup rice vinegar powder, about
- 5 tablespoons sugar
- 10 g kosher salt
- 1 teaspoon MSG
- 1 1/2 cups duck fat, melted
- 1 1/3 cups canola oil
For the Dredge
- 2 1/2 cups all purpose flour
- 1 cup potato starch
- 1 cup cornstarch, plus 3 tablespoons
- 1 cup EverCrisp, about
- 15 g kosher salt
- 1 1/4 teaspoons sugar
- 1 1/4 teaspoons MSG
For Frying
- as needed neutral oil, for frying
Instructions
- 1
Prepare the marinade: In a large bowl, mix 1 scant cup buttermilk, 1/2 cup minus 1 tablespoon all purpose flour, 3 tablespoons plus 2 teaspoons Dijon mustard, 12 g kosher salt, 1 tablespoon plus 1 teaspoon onion powder, 1 tablespoon plus 1 teaspoon garlic powder, 2 teaspoons Chinese five spice, 1 teaspoon sugar, and 1 teaspoon MSG until well combined.
⏱️ 10 min
- 2
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for 12 to 24 hours to allow the chicken to marinate.
⏱️ 5 min
- 3
Prepare the chile oil: In a dry pan, toast the 5.3 oz dried Tianjin chiles and 1/2 cup Sichuan peppercorns over medium heat until fragrant, about 3-5 minutes. Be careful not to burn them.
⏱️ 5 min
- 4
Transfer the toasted chiles and Sichuan peppercorns to a spice grinder or food processor and blend into a fine powder.
⏱️ 3 min
- 5
In a heatproof bowl, combine the chile powder with about 1/2 cup rice vinegar powder, 5 tablespoons sugar, 10 g kosher salt, 1 teaspoon MSG, 1 1/2 cups melted duck fat, and 1 1/3 cups canola oil. Stir well to combine.
⏱️ 5 min
- 6
Prepare the dredge: In a large, shallow dish, whisk together 2 1/2 cups all purpose flour, 1 cup potato starch, 1 cup plus 3 tablespoons cornstarch, about 1 cup EverCrisp, 15 g kosher salt, 1 1/4 teaspoons sugar, and 1 1/4 teaspoons MSG until thoroughly mixed.
⏱️ 5 min
- 7
Heat neutral oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min•🌡️ 350
- 8
Remove the marinated chicken from the refrigerator. Working in batches, dredge each piece of chicken thoroughly in the dry dredge mixture, pressing to ensure a thick, even coating. Shake off any excess.
⏱️ 5 min
- 9
Carefully place the dredged chicken pieces into the hot oil, ensuring not to overcrowd the fryer. Fry for 8-12 minutes, or until cooked through and lightly golden brown. The internal temperature should reach 165°F (74°C).
⏱️ 10 min•🌡️ 350
- 10
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to rest for a few minutes.
⏱️ 2 min
- 11
Increase the oil temperature slightly if needed. Return the rested chicken to the hot oil for a second fry, cooking for another 2-4 minutes, or until extra crispy and deep golden brown.
⏱️ 3 min•🌡️ 350
- 12
Immediately after the second fry, dip the hot crispy chicken pieces into the prepared chile oil, ensuring they are well coated.
⏱️ 2 min
- 13
Serve the chili fried chicken hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Fried Chicken
For the Chicken
- 1 whole chicken, about 3 1/2 lbs, cut into pieces (or wings)
For the Marinade
- 1 cup buttermilk, scant
- 1/2 cup all purpose flour, minus 1 tablespoon
- 3 tablespoons Dijon mustard, plus 2 teaspoons
- 12 g kosher salt
- 1 tablespoon onion powder, plus 1 teaspoon
- 1 tablespoon garlic powder, plus 1 teaspoon
- 2 teaspoons Chinese five spice
- 1 teaspoon sugar
- 1 teaspoon MSG
For the Chile Oil
- 5.3 oz dried Tianjin chiles
- 1/2 cup Sichuan peppercorns
- 1/2 cup rice vinegar powder, about
- 5 tablespoons sugar
- 10 g kosher salt
- 1 teaspoon MSG
- 1 1/2 cups duck fat, melted
- 1 1/3 cups canola oil
For the Dredge
- 2 1/2 cups all purpose flour
- 1 cup potato starch
- 1 cup cornstarch, plus 3 tablespoons
- 1 cup EverCrisp, about
- 15 g kosher salt
- 1 1/4 teaspoons sugar
- 1 1/4 teaspoons MSG
For Frying
- as needed neutral oil, for frying
Instructions
- 1
Prepare the marinade: In a large bowl, mix 1 scant cup buttermilk, 1/2 cup minus 1 tablespoon all purpose flour, 3 tablespoons plus 2 teaspoons Dijon mustard, 12 g kosher salt, 1 tablespoon plus 1 teaspoon onion powder, 1 tablespoon plus 1 teaspoon garlic powder, 2 teaspoons Chinese five spice, 1 teaspoon sugar, and 1 teaspoon MSG until well combined.
⏱️ 10 min - 2
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for 12 to 24 hours to allow the chicken to marinate.
⏱️ 5 min - 3
Prepare the chile oil: In a dry pan, toast the 5.3 oz dried Tianjin chiles and 1/2 cup Sichuan peppercorns over medium heat until fragrant, about 3-5 minutes. Be careful not to burn them.
⏱️ 5 min - 4
Transfer the toasted chiles and Sichuan peppercorns to a spice grinder or food processor and blend into a fine powder.
⏱️ 3 min - 5
In a heatproof bowl, combine the chile powder with about 1/2 cup rice vinegar powder, 5 tablespoons sugar, 10 g kosher salt, 1 teaspoon MSG, 1 1/2 cups melted duck fat, and 1 1/3 cups canola oil. Stir well to combine.
⏱️ 5 min - 6
Prepare the dredge: In a large, shallow dish, whisk together 2 1/2 cups all purpose flour, 1 cup potato starch, 1 cup plus 3 tablespoons cornstarch, about 1 cup EverCrisp, 15 g kosher salt, 1 1/4 teaspoons sugar, and 1 1/4 teaspoons MSG until thoroughly mixed.
⏱️ 5 min - 7
Heat neutral oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Ensure there is enough oil to submerge the chicken pieces.
⏱️ 5 min•🌡️ 350 - 8
Remove the marinated chicken from the refrigerator. Working in batches, dredge each piece of chicken thoroughly in the dry dredge mixture, pressing to ensure a thick, even coating. Shake off any excess.
⏱️ 5 min - 9
Carefully place the dredged chicken pieces into the hot oil, ensuring not to overcrowd the fryer. Fry for 8-12 minutes, or until cooked through and lightly golden brown. The internal temperature should reach 165°F (74°C).
⏱️ 10 min•🌡️ 350 - 10
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to rest for a few minutes.
⏱️ 2 min - 11
Increase the oil temperature slightly if needed. Return the rested chicken to the hot oil for a second fry, cooking for another 2-4 minutes, or until extra crispy and deep golden brown.
⏱️ 3 min•🌡️ 350 - 12
Immediately after the second fry, dip the hot crispy chicken pieces into the prepared chile oil, ensuring they are well coated.
⏱️ 2 min - 13
Serve the chili fried chicken hot and enjoy!
⏱️ 1 min