Nip’s Spicy Fried Chicken
Nip’s Spicy Fried Chicken
Ingredients
For the Chicken
- 1 whole chickens, cut into 10 classic pieces each
For the Marinade
- 600 ml buttermilk
- 1 pinch salt, good
- 1 teaspoon MSG
- 1 tablespoon garlic powder
- 1 1/2 tablespoons curry powder
- 1/2 tablespoon chilli powder
- 2 teaspoons black pepper
- 1/2 cup all-purpose flour
- 1 teaspoon turmeric powder
For the Chilli Oil
- 3 sprigs curry leaves
- 10 dried chillies
- 2 tablespoons ghee
For the Dredge
- 2 parts all-purpose flour
- 1 part corn flour
- 2 parts potato starch
- 1 pinch salt
- 1 pinch MSG
- 1 pinch black pepper, to taste
For Frying
- 1 liter neutral oil, such as vegetable or canola, as needed for deep frying
Instructions
- 1
Whisk all marinade ingredients (buttermilk, salt, MSG, garlic powder, curry powder, chilli powder, black pepper, all-purpose flour, turmeric powder) in a large bowl until smooth.
⏱️ 5 min
- 2
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl tightly and marinate overnight in the refrigerator. This step requires a minimum of 12 hours of passive time.
⏱️ 5 min
- 3
Preheat your oven to 150°C (300°F). Roast the curry leaves and dried chillies on a baking sheet for 5 minutes, or until they are dry and fragrant.
⏱️ 10 min•🌡️ 150
- 4
Carefully transfer the roasted curry leaves and dried chillies to a spice grinder or mortar and pestle. Grind them into a fine powder.
⏱️ 3 min
- 5
Gently warm the ghee in a small saucepan over low heat until melted. Pour the warm ghee over the chilli and curry leaf powder. Stir to combine and set aside to infuse.
⏱️ 2 min
- 6
In a large bowl, mix all dredge ingredients: 2 parts all-purpose flour, 1 part corn flour, 2 parts potato starch, a pinch of salt, a pinch of MSG, and black pepper to taste. Ensure the mixture is well combined.
⏱️ 5 min
- 7
Remove the marinated chicken from the refrigerator and allow it to come to room temperature for about 30 minutes before frying.
⏱️ 30 min
- 8
Working with one piece at a time, thoroughly dredge each chicken piece in the dredge mixture, pressing firmly to ensure no 'naked spots' remain. Shake off any excess.
⏱️ 10 min
- 9
Heat neutral oil in a deep fryer or large heavy-bottomed pot to 165°C (325°F). Fry the chicken pieces in batches to avoid overcrowding, starting with thigh pieces for 8-9 minutes. Continue frying remaining pieces until the internal temperature reaches 74°C (165°F).
⏱️ 10 min•🌡️ 165
- 10
Remove the chicken from the oil and place on a wire rack set over a baking sheet to drain. Let the chicken rest for 5 minutes.
⏱️ 5 min
- 11
Increase the oil temperature to 175°C (350°F). Return the chicken to the hot oil for a second fry, cooking for 2-3 minutes until deeply golden brown and extra crispy.
⏱️ 3 min•🌡️ 175
- 12
Remove the chicken from the oil and place it back on the wire rack. Generously brush each piece with the prepared chilli oil.
⏱️ 2 min
- 13
Allow the chicken to rest for another 2-3 minutes before serving. Enjoy your crunchy, juicy, and aggressively spicy fried chicken!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Nip’s Spicy Fried Chicken
For the Chicken
- 1 whole chickens, cut into 10 classic pieces each
For the Marinade
- 600 ml buttermilk
- 1 pinch salt, good
- 1 teaspoon MSG
- 1 tablespoon garlic powder
- 1 1/2 tablespoons curry powder
- 1/2 tablespoon chilli powder
- 2 teaspoons black pepper
- 1/2 cup all-purpose flour
- 1 teaspoon turmeric powder
For the Chilli Oil
- 3 sprigs curry leaves
- 10 dried chillies
- 2 tablespoons ghee
For the Dredge
- 2 parts all-purpose flour
- 1 part corn flour
- 2 parts potato starch
- 1 pinch salt
- 1 pinch MSG
- 1 pinch black pepper, to taste
For Frying
- 1 liter neutral oil, such as vegetable or canola, as needed for deep frying
Instructions
- 1
Whisk all marinade ingredients (buttermilk, salt, MSG, garlic powder, curry powder, chilli powder, black pepper, all-purpose flour, turmeric powder) in a large bowl until smooth.
⏱️ 5 min - 2
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl tightly and marinate overnight in the refrigerator. This step requires a minimum of 12 hours of passive time.
⏱️ 5 min - 3
Preheat your oven to 150°C (300°F). Roast the curry leaves and dried chillies on a baking sheet for 5 minutes, or until they are dry and fragrant.
⏱️ 10 min•🌡️ 150 - 4
Carefully transfer the roasted curry leaves and dried chillies to a spice grinder or mortar and pestle. Grind them into a fine powder.
⏱️ 3 min - 5
Gently warm the ghee in a small saucepan over low heat until melted. Pour the warm ghee over the chilli and curry leaf powder. Stir to combine and set aside to infuse.
⏱️ 2 min - 6
In a large bowl, mix all dredge ingredients: 2 parts all-purpose flour, 1 part corn flour, 2 parts potato starch, a pinch of salt, a pinch of MSG, and black pepper to taste. Ensure the mixture is well combined.
⏱️ 5 min - 7
Remove the marinated chicken from the refrigerator and allow it to come to room temperature for about 30 minutes before frying.
⏱️ 30 min - 8
Working with one piece at a time, thoroughly dredge each chicken piece in the dredge mixture, pressing firmly to ensure no 'naked spots' remain. Shake off any excess.
⏱️ 10 min - 9
Heat neutral oil in a deep fryer or large heavy-bottomed pot to 165°C (325°F). Fry the chicken pieces in batches to avoid overcrowding, starting with thigh pieces for 8-9 minutes. Continue frying remaining pieces until the internal temperature reaches 74°C (165°F).
⏱️ 10 min•🌡️ 165 - 10
Remove the chicken from the oil and place on a wire rack set over a baking sheet to drain. Let the chicken rest for 5 minutes.
⏱️ 5 min - 11
Increase the oil temperature to 175°C (350°F). Return the chicken to the hot oil for a second fry, cooking for 2-3 minutes until deeply golden brown and extra crispy.
⏱️ 3 min•🌡️ 175 - 12
Remove the chicken from the oil and place it back on the wire rack. Generously brush each piece with the prepared chilli oil.
⏱️ 2 min - 13
Allow the chicken to rest for another 2-3 minutes before serving. Enjoy your crunchy, juicy, and aggressively spicy fried chicken!
⏱️ 3 min